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
Units
Scale
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.
