Picadillo

🧂 Ingredients

• 500 g Ground beef(80/20 or 85/15 recommended for best flavor)
• 2 medium Potatoes(peeled and cut into 1/2-inch cubes)
• 3 medium Tomatoes(ripe, for blending)
• 1 medium Yellow onion(finely chopped)
• 2 medium Carrots(peeled and finely diced)
• 2 cloves Garlic(minced)
• 1 tbsp Olive oil
• 1 tsp Cumin(ground)
• 1/2 tsp Dried oregano(Mexican oregano preferred)
• 1/4 cup Raisins(optional, for a touch of sweetness)
• to taste Salt
• to taste Black pepper
• 1/2 cup Water or beef broth(as needed for simmering)

👨‍🍳 Instructions

1. 1

   Prepare the tomato base: Roughly chop the tomatoes and place them in a blender. Blend until smooth. Set aside.

   ⏱️ 5 minutes
2. 2

   Brown the ground beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat (190°C / 375°F). Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned and no pink remains, about 8-10 minutes. Drain off most of the excess fat, leaving about 1 tablespoon for flavor.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics and vegetables: Add the chopped onion and diced carrots to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 7 minutes
4. 4

   Add potatoes and spices: Stir in the cubed potatoes, ground cumin, and dried oregano. Cook for 2 minutes, stirring to coat the vegetables and beef with the spices.

   ⏱️ 2 minutes
5. 5

   Simmer the picadillo: Pour the blended tomato mixture into the skillet. Add the optional raisins if using. Stir everything together. Bring the mixture to a gentle simmer. Reduce the heat to medium-low (150°C / 300°F), cover the skillet, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally and add a splash of water or broth if the mixture becomes too dry.

   ⏱️ 20 minutes
6. 6

   Season and serve: Once the potatoes are tender, taste the picadillo and season generously with salt and freshly ground black pepper. Stir well. Serve hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a smoother texture, you can finely mince the potatoes and carrots.
• ✓Picadillo is excellent served over white rice, as a filling for tacos or burritos, or inside empanadas.
• ✓Leftovers can be refrigerated for up to 3 days and reheat well.

🔄 Variations

• Add 1/2 cup of chopped green olives along with the tomatoes for a briny kick.
• Omit the potatoes for a lighter, quicker version.
• Include a pinch of cinnamon or a bay leaf during simmering for added depth of flavor.

🥗 Nutrition

Per serving