Description
Savor authentic Mexican picadillo, a hearty ground beef dish dancing with aromatic spices and colorful vegetables. Comfort meets flavor in this classic recipe that brings family and friends together around a delicious, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (450g) ground beef (80/20 or leaner preferred)
Vegetables and Aromatics:
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 medium potato (diced into small cubes)
- 1 carrot (diced, optional)
- 1 can (14.5 ounces/411 grams) diced tomatoes (or 2 fresh tomatoes, chopped)
- ½ cup frozen peas (optional, for extra texture and color)
- ¼ cup green olives (sliced, optional for a tangy touch)
Seasonings and Liquids:
- 1 tablespoon olive oil (if needed)
- ½ cup tomato sauce (for a richer sauce)
- ½ cup beef or chicken broth (adjust for desired consistency)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- ½ teaspoon dried oregano
- ½ teaspoon chili powder or cayenne (optional, for heat)
Serving Suggestions:
- Cooked white rice or Mexican rice
- Warm corn or flour tortillas (for tacos or burritos)
- Fresh cilantro (chopped, for garnish)
Instructions
- Prepare a large skillet or Dutch oven over medium heat, ensuring an even cooking surface for the ground beef. Crumble the meat into the pan, breaking it down systematically while it browns evenly, which typically takes 5-7 minutes. Remove any excess rendered fat to maintain a clean flavor profile.
- Incorporate finely chopped onions, minced garlic, diced potatoes, and julienned carrots into the browned meat. Sauté the vegetables until they begin to soften and release their aromatic qualities, approximately 5 minutes.
- Pour in diced tomatoes, tomato sauce, and broth, creating a rich liquid base. Sprinkle the blend of cumin, paprika, oregano, salt, pepper, and chili powder across the mixture, stirring thoroughly to distribute the seasonings uniformly.
- Reduce the heat to low, covering the skillet to allow gentle simmering. Let the picadillo develop its flavors for 15-20 minutes, periodically stirring to prevent sticking and ensure even cooking of the potatoes.
- During the final 5 minutes of cooking, introduce green peas and sliced olives, which will add texture and complementary flavor dimensions to the dish.
- Perform a final taste assessment, adjusting seasonings as needed to achieve a balanced flavor profile. Elegantly present the picadillo atop fluffy rice or nestled within warm tortillas, garnishing with fresh cilantro for a vibrant finishing touch.
Notes
- Customize the meat by using ground turkey or chicken for a leaner protein option that still packs fantastic flavor.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the picadillo.
- Boost vegetable content by adding extra bell peppers or zucchini for increased nutrition and depth of flavor.
- Reduce sodium by using low-sodium broth and carefully measuring salt, allowing the spices to enhance the dish without overwhelming saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg