Mexican Picadillo Recipe

Get ready to savor a dish that radiates home-cooked comfort and pure flavor: Mexican Picadillo. This beloved classic brings together juicy ground beef, tender potatoes, and a medley of aromatic spices bathed in a tangy tomato sauce. It’s a one-pan wonder I find myself whipping up again and again, whether I’m craving a cozy midweek meal or something to share with friends. Mexican Picadillo is not just simple and satisfying; it’s endlessly versatile too, making an ideal filling, hearty stew, or topping for just about anything you can imagine.

Ingredients You’ll Need

The magic of Mexican Picadillo is its balance of humble ingredients, each one adding its own unmistakable character. With every component, you build up vibrant color, texture, and soul-soothing taste. Here’s exactly what you’ll need and why it matters:

• Olive Oil: A light sauté in olive oil helps your beef brown beautifully and adds a gentle richness at the outset.
• Ground Beef: The heart of this dish—choose lean for less fat to drain, or go classic with an 80/20 blend for more flavor.
• Yellow Onion: Provides a soft sweetness that melts into the stew and gives a flavorful base.
• Garlic: Three cloves, finely minced, round out those savory aromas with depth and warmth.
• Russet Potato: Diced small so it cooks quickly, soaks up the saucy goodness and makes Mexican Picadillo hearty.
• Jalapeños or Green Bell Pepper: For just the right hint of heat, or swap for bell pepper if you like things mild—either way, you get color and crunch.
• Ground Cumin: Essential in delivering earthy, slightly smoky undertones that deepen the flavor profile.
• Mexican Oregano: Lends a floral, citrusy kick distinct from regular oregano—don’t skip this if you want that authentic note.
• Ground Coriander: Subtle, bright, and just a touch citrusy, coriander ties the seasoning together.
• Tomato Sauce: Provides that signature tang and melds the flavors while keeping everything saucy but not soupy.
• Beef Broth: Adds savory depth and enough liquid for the potatoes to cook perfectly.
• Salt and Pepper: The final touch to brighten and balance every bite—season to suit your taste.
• Fresh Cilantro (Optional): A sprinkle right before serving brings color and a burst of fresh, herby flavor.

How to Make Mexican Picadillo

Step 1: Brown the Beef

Start by drizzling olive oil into a large skillet set over medium-high heat. Once it shimmers, add the ground beef, breaking it up with your spoon or spatula. Cook until it’s no longer pink—this usually takes 5 to 7 minutes. If your beef is giving off a lot of fat, don’t hesitate to drain most of it, leaving just a tablespoon or so for taste.

Step 2: Add Aromatics and Veggies

Toss in the diced onion and minced garlic, letting their fragrance fill your kitchen. Add your potatoes and the diced jalapeño (or green bell pepper if you want it family-friendly). Stir occasionally and cook for about 3 minutes, just until the onions are getting soft and everything is coated with that savory beef flavor.

Step 3: Pour and Season

Now comes the backbone of your sauce—add the tomato sauce and beef broth, followed by ground cumin, coriander, and Mexican oregano. Stir gently to combine, making sure the seasonings don’t clump and every chunk of potato gets a little saucy bath.

Step 4: Simmer and Soak Up Flavor

Reduce the heat to medium-low and cover your skillet. Let everything simmer for about 10 minutes as the flavors meld and the potatoes start to soften. This is where your Mexican Picadillo starts coming together in all its delicious harmony.

Step 5: Finish Cooking and Adjust

Uncover the pan, give everything a good stir, and continue to cook uncovered for another 10 minutes. By now, your potatoes should be fork-tender and most of the excess liquid will have evaporated, leaving a wonderfully thick, hearty mixture. Taste and season with salt and pepper until it’s just right. And now, you’re ready to serve!

How to Serve Mexican Picadillo

Garnishes

No bowl of Mexican Picadillo is complete without a handful of bright, fresh toppings. My absolute favorite is a sprinkle of chopped cilantro, which livens up every bite. A quick squeeze of lime, thinly sliced radishes, or even a handful of diced avocado all make excellent additions if you’re feeling a little extra.

Side Dishes

Traditionally, Mexican Picadillo is served steaming-hot over fluffy white rice, soaking up every last bit of the richly spiced sauce. Warm corn or flour tortillas are perfect for scooping, wrapping, or mopping up what’s left on your plate. Refried beans or a simple side salad also pair beautifully for a more complete meal.

Creative Ways to Present

Beyond the classics, Mexican Picadillo shines as a filling for tacos, gorditas, stuffed bell peppers, or even as a topping for crispy tostadas. Spoon it inside empanadas or serve it as a loaded baked potato topping for a fun twist. The versatility is one of the best things about this dish—don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

Pack any leftover Mexican Picadillo in an airtight container and refrigerate for up to 4 days. The flavors deepen as they mingle, often tasting even better the next day. Make sure everything has cooled to room temperature before sealing to keep things fresh.

Freezing

This dish freezes wonderfully! Portion out cooled Mexican Picadillo into freezer-safe containers or bags. Squeeze out excess air and freeze for up to 2 months. When you’re ready for a quick dinner, just thaw in the fridge overnight.

Reheating

To reheat, warm Mexican Picadillo gently on the stovetop over medium-low heat, adding a splash or two of beef broth or water to loosen things up if needed. You can also microwave single portions, stirring halfway so it heats evenly. Always take care not to overcook the potatoes.

FAQs

Can I use ground turkey or chicken instead of beef in Mexican Picadillo?

Absolutely! Both turkey and chicken are lean alternatives that work well. The flavors will be lighter, so consider adding a bit more seasoning to amp things up.

Is Mexican Picadillo spicy?

That depends on your pepper of choice! Using jalapeños keeps things gently spicy, but swapping for green bell pepper makes it totally mild. You can always dial the heat up or down to your preference.

What’s the difference between Mexican Picadillo and other Latin American picadillos?

Mexican Picadillo usually sticks to potatoes, beef, and classic spices with a tomato-heavy sauce, while versions in places like Cuba or the Philippines might include raisins, olives, or other ingredients. Each region has its own delicious spin!

Can I make Mexican Picadillo vegetarian?

Definitely! Just swap in plant-based ground “beef” or crumbled tofu for the beef, use vegetable broth, and enjoy the same comforting flavors with a twist.

Can I double or halve this recipe?

Yes! This recipe doubles or halves beautifully. Just adjust your pan size and simmer times if you’re making a larger batch, especially so the potatoes cook evenly.

Final Thoughts

If you’re looking for a meal that’s equal parts comforting and full of flavor, you can’t go wrong with Mexican Picadillo. It’s quick enough for a busy night but special enough for sharing. Give it a try, and I promise, it will become a new favorite in your kitchen, too!

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