This quick and easy Mexican Picadillo Recipe is a warm and hearty dish of ground beef, potatoes, and vegetables simmered in a warm and flavorful tomato-based sauce. Serve in tacos or with rice and beans for a full and flavorful meal!
Mexican Picadillo Recipe
Picadillo is a traditional dish popular throughout Latin America and the Caribbean. Each version varies by region, but common ingredients include ground meat, tomatoes, and vegetables. It can be served as a main dish or as a filling for tacos, empanadas, or pastries.
Today, we’re making Mexican-style picadillo. Big on flavor and fully customizable, this incredible dish is quick and easy to make.
What is Mexican Picadillo?
Mexican picadillo is a traditional dish of ground meat and potatoes in a flavorful tomato-based sauce. In this simple “baseline” variation, ground beef, onion, potatoes, carrots, and peas are simmered in a homemade tomato sauce seasoned with garlic, Mexican oregano, cumin, and crushed red pepper. Although I chose not to include it in this recipe, some versions may contain fruits like raisins or seasoning like cloves or cinnamon for depth.
It is often served with red rice and warm tortillas or as a filling for tacos and empanadas. If you love Picadillo, be sure to check out my Slow Cooker Picadillo Pot Roast Recipe:
Key Ingredients
Mexico picadillo consists of surprisingly simple ingredients that can be broken down into three main categories:
- Meat: Ground beef is the most common meat for Mexican-style picadillo, although it is not uncommon for it to be made with a combination of ground pork and beef. Ground chicken or turkey can be substituted for a lighter dish.
- Homemade tomato sauce: In this recipe, the tomato sauce is made from blended tomatoes, white onion, jalapeño, and garlic and seasoned with Mexican oregano, beef bouillon, salt, black pepper, and ground cumin. The ingredients are first blended before cooking with the veggies and meat.
- Vegetables: This recipe includes potatoes, carrots, white onion, and peas. Sometimes, squash or green beans are added.
*Find the printable recipe with measurements in the recipe card below.
How to Make Mexican Picadillo
Step-by-step instructions for making Mexican-style Picadillo. You can find the printable recipe in the recipe card at the bottom of this page.
1. Prepare the tomato sauce: Add the tomatoes, five whole garlic cloves, jalapeno, half an onion (roughly chopped), Mexican oregano, beef bouillon, salt, black pepper, and ground cumin to a large blender with two cups of water. Process until blended, then Set aside.
2. Soften the onion: Add the olive oil to a large skillet set over medium heat. Cook the onion until translucent, about 5 minutes. Add the minced garlic (two cloves), and continue to cook for an additional 30 seconds.
3. Brown the meat: Add the ground beef. Crumble into smaller pieces and cook until browned. Drain any excess grease from the pan and return to heat.
4. Add the tomato sauce and cook the veggies: Add the tomato sauce, mixing well to combine with the cooked meat. Bring to a simmer, cover, and cook for 10 minutes. If necessary, reduce the heat to prevent burning. Add the potatoes, carrots, bay leaf, and peas, mixing well. Place the heat on medium, cover, and cook for approximately 25-30 minutes or until the potatoes and carrots are cooked to your liking.
5. Serve hot with red rice, tortillas, and fresh cilantro if desired.
Storage and Leftovers
Transfer leftover cooked picadillo to an airtight container and place in the refrigerator for up to 3-4 days or in the freezer for up to 4 months.
Thaw frozen leftovers overnight in the refrigerator and reheat them on the stovetop or in the microwave. Reheat until the leftovers reach an internal temperature of 165°F (74°C) as measured by a digital meat thermometer.
Leftovers are delicious scrambled together with eggs or added to huevos rancheros and chilaquiles. It can also be used as a filling for empanadas, tamales, or burritos.
RECIPE CARD
Mexican Picadillo
Ingredients
For the Tomato Sauce
- 4 Roma tomatoes - quartered
- 1 jalapeño - seeded and halved, optional
- ½ white onion - halved
- 3 cloves garlic - peeled
- 1 teaspoon Mexican oregano - see notes
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water - or beef broth
Instructions
- Add the tomatoes, jalapeño, garlic, onion, Mexican oregano, beef bouillon, salt, black pepper, and ground cumin to a large blender with two cups of water or broth. Process until blended, then set aside.
- Heat the olive oil in a large skillet set over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional 30 seconds or until fragrant.
- Add the ground beef. Crumble into smaller pieces and cook until browned. Drain any excess grease from the pan and return to heat.
- Add the tomato sauce, mixing well to combine with the cooked meat. Bring to a simmer, cover, and cook for 10 minutes, reducing the heat, if necessary, to prevent burning.
- After the sauce has had time to simmer, add the potatoes, carrots, bay leaf, and peas, mixing well. Place the heat on medium, cover, and cook for approximately 25-30 minutes or until the potatoes and carrots are cooked to your liking.
- Serve hot with red rice, tortillas, and fresh cilantro if desired.
Jessica’s Notes
- Mexican oregano is not the same as Italian oregano. I do not recommend using them interchangeably.
- Optional additions: Serrano pepper (for more heat!), squash, green beans, olives, or raisins.
- Store leftovers for up to 4 days in the refrigerator or 4 months in the freezer.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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