Mexican Picadillo Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef (or turkey, chicken, or pork)
02 -
2 large tomatoes, diced
03 -
1 medium yellow onion, finely chopped
04 -
1 jalapeno, minced
05 -
1 serrano pepper, minced (optional, for more heat)
06 -
1 tablespoon olive oil
07 -
3/4 cup beef broth (or chicken or veggie broth)
08 -
8 ounces small yellow potatoes, diced (about 3-4)
09 -
2 garlic cloves, minced
→ Seasonings
10 -
1 teaspoon ground cumin
11 -
1 tablespoon dried Mexican oregano
12 -
Salt and pepper as needed
13 -
1 tablespoon smoked paprika
→ For Serving
14 -
Steamed rice or warm tortillas
15 -
Sprinkle of chili flakes
16 -
Fresh lime wedges for squeezing
17 -
Hot sauce of choice
18 -
Mixed pepper slices
# Instructions:
01 -
In a big pan, warm up the olive oil over medium heat. Toss in the diced potatoes, onion, jalapeno, and serrano pepper (if you're using it). Stir every so often for about 5 minutes until the veggies start getting soft.
02 -
Mix in the minced garlic and toss in the ground beef. Use a wooden spoon to break up the meat as it cooks. Let it brown for around 5 minutes. It’s okay if it’s not fully cooked through yet.
03 -
Pour in the diced tomatoes, broth, smoked paprika, oregano, cumin, plus a pinch of salt and pepper. Stir everything together so the flavors spread evenly.
04 -
Turn the heat down low. Let the mixture bubble gently for 20 minutes without a lid. The flavors will come together, the liquid will thicken a bit, and the potatoes will turn nice and soft.
05 -
Dish up the warm picadillo over rice or use it as a filling for tortillas. Sprinkle on pepper slices, chili, a splash of lime juice, and some hot sauce if you like it extra spicy.
# Notes:
01 -
This tasty Mexican dish combines ground meat and potatoes in a hearty, spiced sauce that’s perfect for stuffing tacos or laying over rice.
02 -
Traditional versions of picadillo might also include olives, carrots, almonds, raisins, or parsley. Feel free to mix it up with what you like best.