Mexican Picadillo
Mexican Picadillo: A Flavorful Journey Through Tradition and Taste
I have been wanting to make this dish for a while now, but for some reason I have felt intimidated by it. And I really have no idea why! The ingredients are simple enough and so is the cooking process. So I was so glad the other night when I finally made it and it came out amazing! So you may be wondering what exactly it is.
Mexican Picadillo is a beloved dish that holds a special place in the hearts of many families across Mexico and beyond. This comforting and hearty meal is not only delicious but also steeped in history, showcasing the rich culinary traditions found throughout the various regions of the country. Whether served as a main dish, a filling for tacos, or alongside rice and tortillas, Picadillo is a versatile and budget-friendly option that can easily become a staple in your kitchen. And since this was my first time ever making it, I wanted to be respectful towards the origins of the dish. So I did some research and here are some things that I found!
A Brief History of Picadillo:
Picadillo originated in Spain and made its way to Latin America through Spanish colonization. The word “picadillo” comes from the Spanish verb “picar,” which means “to chop” or “to mince.” Over time, various countries adapted the dish according to their local ingredients and culinary traditions. In Mexico, Picadillo is often made with ground beef, potatoes, and a variety of spices, but variations exist in different regions:
- Northern Mexico: Typically features potatoes and carrots, and sometimes includes green beans
- Central Mexico: Often has a tomato-based sauce and may include olives, raisins, or capers for a sweet and savory flavor.
- Southern Mexico: More likely to incorporate local spices and different meats, such as pork or chicken.
- Caribbean Influence: In some areas, you might find Picadillo made with plantains or served with rice and beans.
Why You Will Love Mexican Picadillo
Picadillo is incredibly easy to prepare, making it an excellent choice for busy weeknights or meal prep. It is versatile enough to accommodate various dietary preferences and can be customized with different ingredients or spice levels. Additionally, it’s quite budget-friendly, as ground beef is an economical protein source, and the other ingredients are relatively inexpensive.
And be sure to check out these other great recipes while you are here!
Slow Cooker Cheesy Ground Beef and Potatoes
Ingredients – Do not be overwhelmed by the ingredient list! It may seem like a lot but most of them you probably already have or will have no trouble getting!
- 1 pound ground beef**: The base protein of the dish.
- 4 medium russet potatoes**: Chopped into bite-sized pieces, adding heartiness
- Spices:
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon black pepper
– Salt (to taste) - 2 Roma tomatoes**: For a fresh, rich flavor.
- ¼ onion**: Adds sweetness and depth.
- 1 fresh jalapeño**: For heat (adjust to taste).
- 3 garlic cloves**: Freshly minced for robust flavor.
- ½ cup fresh cilantro**: Brightness and freshness.
- 1 tablespoon tomato paste**: Concentrated tomato flavor.
- 1 tablespoon powdered chicken bouillon**: Enhances savory notes.
- 1 cup water**: For moisture.
- ½ cup Hatch Valley green chili salsa**: Adds a regional touch and complexity.
- 1 whole jalapeño** (for simmering): Adds flavor during cooking.
- Flour tortillas**: For serving.
- Chihuahua cheese**: A delicious melty cheese for tacos.
Instructions:
In a skillet over medium heat, brown the ground beef and sprinkle the cumin, garlic powder, black pepper, and salt over it. Stir well and once cooked, drain the excess grease if necessary. Stir in the chopped potatoes and season again with the same spices.
Blend the tomatoes, onion, jalapeño, garlic, tomato paste, powdered chicken bouillon, water and cilantro in a food processor or blender until smooth. Pour the tomato mixture over the beef and potato mixture in the skillet. Add the green chili salsa and stir well.
Place the whole jalapeño in the skillet and let it simmer on low heat for about 20-25 minutes, or until the potatoes are tender. Taste and adjust seasoning with more salt and pepper as needed.
Serve hot with Mexican rice, charred flour tortillas, Chihuahua cheese, fresh cilantro, and sliced jalapeños.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Mexican Picadillo
Ingredients
- 1 lb Ground Beef
- 3-4 Medium Russet Potatoes, cut into bite-sized pices
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- Salt to taste
For The Sauce
- 2-3 Roma Tomatoes
- 1/4 Of an onion
- 1 Whole Fresh Jalapeno with the stem cut off
- 3 Whole Garlic Cloves
- 1/2-1 Cup Fresh Cilantro
- 1 tbsp Tomato Paste
- 1 tbsp Chicken Flavored Bouillon
- 1 Cup Water
- 1/2 Cup Salsa Verde I used store bought
- 1 Whole Fresh Jalapeno, for simmering optional
- Flour Tortillas, for serving optional
- 8 oz Chihuahua cheese, for serving optional
Instructions
- Chop the potatoes into bite-sized pieces, and set them aside.
- Blend the tomatoes, onion, jalapeño, garlic, cilantro, tomato paste, powdered chicken bouillon and water in a food processor until smooth, then set aside.
- In a skillet over medium heat, brown the ground beef. Add half of the seasonings listed above. When it is cooked through, drain the excess grease if necessary. then add the potatoes and the rest of the seasoning in. Stir well.
- Pour the tomato mixture over the beef and potato mixture in the skillet. Add the green chili salsa and stir well. Place the whole jalapeño in the skillet and let it simmer on low, covered, stirring occasionally, for about 20-25 minutes, or until the potatoes are tender.
- Taste and adjust seasoning with more salt and pepper as needed.
- Serve hot and enjoy!
Notes
Freezing: Picadillo freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or microwave until heated through.
Make Ahead: Picadillo can be made a day in advance, allowing the flavors to deepen. Just reheat it gently before serving.
