If you’ve never tried a Mexican Picadillo Recipe, you’re in for a comforting, vibrant treat that’s both simple and deeply satisfying. I love this recipe because it combines tender ground beef with soft potatoes, a rich tomato base, and a warm blend of spices that makes every bite sing. Whether you’re making weeknight dinner or prepping for a casual gathering, this dish hits the sweet spot between hearty and fresh.
When I first made this Mexican Picadillo Recipe, I was amazed at how easy it was to bring those classic Mexican flavors home. You’ll find that it’s pretty forgiving, too, which is great if you’re just getting the hang of cooking with spices. Plus, it’s a versatile recipe—you can serve it with rice, tortillas, or even turn it into a filling for tacos or empanadas!
Why You’ll Love This Recipe
- Authentic Comfort: Captures that classic Mexican flavor with simple pantry ingredients.
- Quick Weeknight Meal: Ready in under an hour, perfect when you want homemade food fast.
- Versatile and Adaptable: Easily customize with different proteins or spice levels.
- Family Friendly: Tastes great and is a hit with kids and adults alike.
Ingredients You’ll Need
Each ingredient in this Mexican Picadillo Recipe works together to create layers of flavor and comfort. I recommend using fresh produce and good-quality spices, which really make the difference.
- Olive oil: Use a mild olive oil for cooking to get that nice, even sauté without overpowering the spices.
- Yellow potatoes: Diced small to cook through quickly and absorb all those savory juices.
- Yellow onion: Adds sweetness and depth when cooked with the other veggies.
- Jalapeno pepper: Provides just the right amount of heat. Remove seeds if you want it milder.
- Serrano pepper (optional): For a spicier kick, perfect if you love heat.
- Garlic cloves: Fresh and finely chopped, bringing a punch of aroma and flavor.
- Ground beef: Ground chuck or sirloin works best, but you can swap for turkey or pork.
- Tomatoes: Fresh and chunky, they create the sauce base that softens the potatoes.
- Beef stock: Adds richness; chicken or vegetable stock work fine too in a pinch.
- Paprika: Gives a smoky warmth that’s quintessential for Mexican dishes.
- Mexican oregano: Not your average oregano—has a more citrusy, earthy flavor perfect here.
- Cumin: Earthy and slightly nutty, cumin rounds out the spice profile beautifully.
- Salt and pepper: To taste. Season gradually and adjust at the end for the best results.
Variations
I love playing around with this Mexican Picadillo Recipe depending on what I have on hand or the occasion. It’s really flexible, so feel free to make it your own!
- Protein swaps: I switched to ground turkey once for a lighter version, and it still tasted amazing—just remember to adjust cooking time accordingly.
- Vegetarian twist: Use crumbled tofu or textured vegetable protein and vegetable stock instead of beef for a meatless option.
- Extra veggies: Sometimes I add diced carrots or peas to sneak in more color and nutrients.
- Heat level tweak: Scaling the serrano pepper up or down lets you dial the spice to perfect for your taste buds.
How to Make Mexican Picadillo Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating your olive oil over medium heat in a large pan. Toss in the diced potatoes, chopped onion, and peppers. Cook them for about 5 minutes, stirring occasionally to soften and lightly caramelize. This step is crucial because it gives the dish a sweet, mellow base that balances the spices later on.
Step 2: Brown the Beef and Infuse Garlic
Next, add the chopped garlic and ground beef to your pan. Break up the meat with a wooden spoon as it cooks to get even browning on all sides. Don’t worry if the beef isn’t fully cooked at this point; 5 minutes should get it nicely browned and flavorful, which is the building block for a rich picadillo.
Step 3: Add Tomatoes, Stock, and Seasonings
Stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Lower the heat to a gentle simmer, cover the pan if you want, and let everything cook together for about 20 minutes. This slow simmer brings out the flavors, cooks the potatoes through, and thickens the sauce just right.
Step 4: Final Taste and Serve
After the simmering time, give your picadillo a good stir and taste. Adjust salt, pepper, or spice as you like. You’ll notice the potatoes are soft but intact, and the beef is tender. Serve it hot over rice or with warmed tortillas, and don’t forget to add your favorite hot sauce for an extra zing!
Pro Tips for Making Mexican Picadillo Recipe
- Don’t Rush the Sauté: Give the potatoes and onion time to soften before adding beef; it adds layers of flavor.
- Break Up the Beef Well: Using a wooden spoon to crumble the meat ensures even cooking and texture throughout.
- Taste as You Go: Season gradually because the flavors develop during simmering and you can always add more later.
- Use Fresh Tomatoes if Possible: I found fresh tomatoes make the sauce brighter, but canned are fine in a pinch.
How to Serve Mexican Picadillo Recipe
Garnishes
I love topping my picadillo with fresh lime juice and sliced radishes for crunch. Sometimes I add chopped cilantro and a sprinkle of queso fresco if I have it. These garnishes balance the savory richness and add freshness to each bite.
Side Dishes
My go-to sides are fluffy white rice or warm corn tortillas—you can never go wrong there. For a more colorful plate, I like to serve it with refried beans or a simple avocado salad to cool down the spice.
Creative Ways to Present
For family gatherings, I’ve served Mexican Picadillo in small taco shells as mini appetizers—everyone loved them! Another fun idea is to spoon the picadillo over roasted sweet potatoes for a twist that’s hearty and pretty on the plate.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Picadillo stores beautifully in an airtight container in the fridge for up to 4 days. I like to let it cool completely before sealing to keep the texture just right.
Freezing
I’ve frozen this recipe several times with great success. Portion it out into freezer-safe containers or bags, label with the date, and it’ll keep for 2-3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the picadillo gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of stock or water helps loosen the sauce and keeps the potatoes from drying out.
FAQs
-
Can I make Mexican Picadillo Recipe vegetarian?
Absolutely! Substitute the ground beef with plant-based crumbles, lentils, or finely chopped mushrooms. Use vegetable stock instead of beef stock, and you’ll still get a delicious, hearty dish.
-
What can I use if I don’t have Mexican oregano?
If you don’t have Mexican oregano, regular oregano is a fine substitute, although the flavor is slightly different—Mexican oregano has more citrus notes. Another option is to add a pinch of dried marjoram to approximate the flavor.
-
Can I prepare Mexican Picadillo Recipe ahead of time?
Yes, this recipe is perfect for making ahead. The flavors actually get better after sitting for a day, making it an excellent choice for meal prep or batch cooking.
-
What’s the best way to serve Mexican Picadillo Recipe?
Serve it over white rice, with warm tortillas, or as a filling for tacos and empanadas. Garnish with lime wedges, fresh herbs, and your favorite hot sauce for a complete meal.
Final Thoughts
This Mexican Picadillo Recipe is one of those dishes that feels like a warm hug after a long day. I love how it’s straightforward but packed with flavors that transport you right to the heart of Mexico. Give it a try—you’ll enjoy the process and love serving it to friends and family just as much as I do!
Print
Mexican Picadillo Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This traditional Mexican Picadillo recipe features a flavorful combination of ground beef, tender potatoes, and a blend of classic Mexican spices simmered to perfection. It’s a comforting and versatile dish great served over rice or wrapped in tortillas, enhanced with fresh toppings like lime juice, chili flakes, and hot sauce.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes (about 3-4 small), diced
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier)
- 2 cloves garlic, chopped
- 1 pound ground beef (can substitute with chicken, turkey, or pork)
- 2 large tomatoes, chopped
- 3/4 cup beef stock (or chicken or vegetable stock)
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving
- Cooked rice or warmed tortillas
- Sliced peppers
- Chili flakes
- Fresh lime juice
- Hot sauce
Instructions
- Prepare the vegetables: Heat the olive oil in a large pan over medium heat. Add the diced potatoes, chopped onion, jalapeno, and serrano peppers. Cook for about 5 minutes until the vegetables start to soften.
- Brown the meat: Add the chopped garlic and ground beef to the pan. Use a wooden spoon to break up the meat and cook it for about 5 minutes until it is browned on the outside but not fully cooked through.
- Add liquids and seasonings: Stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and pepper. Mix well to combine all ingredients.
- Simmer: Reduce the heat to low and let the picadillo simmer for 20 minutes. This allows the meat to cook through and the potatoes to become tender, absorbing all the flavors.
- Serve: Serve the picadillo hot over cooked rice or with warmed tortillas. Garnish with additional sliced peppers, chili flakes, fresh lime juice, and your favorite hot sauce for extra flavor.
Notes
- You can substitute ground beef with ground chicken, turkey, or pork for different variations.
- If you prefer a milder dish, omit the serrano pepper or reduce the amount of jalapeno.
- Adding a splash of fresh lime juice before serving brightens the flavors.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with warm tortillas or steamed rice for a complete meal.
