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Mexican Picadillo has always been a staple in my kitchen when I crave something cozy quick and brimming with flavor It is the classic answer to cold nights family gatherings and those days when only a warm homemade meal will do Every bite feels like a taste of tradition the kind of comfort food that just makes you smile
I started making this dish as a way to remember my grandmother’s cookouts and now it is always my fallback whenever friends come over for dinner The aroma alone brings everyone to the kitchen
Ingredients
- Ground beef: look for 80 percent lean for best flavor and texture
- Vegetable oil: helps evenly brown the beef and veggies opt for canola or avocado oil for a neutral taste
- Onion: use a small yellow onion for a mild base sweetness pick firm bulbs with shiny skin
- Garlic: fresh cloves give sharper flavor skip powder for this one
- Potatoes: russets work well for creaminess dice small for faster cooking pick ones without green tinges
- Tomatoes: ripe and juicy plum or Roma are best to deepen the sauce flavor avoid unripe or mealy ones
- Tomato sauce: a splash for rich body choose one with no added sugar or herbs
- Beef broth: homemade or low sodium boxed both add savory depth
- Cumin: essential earthy warmth freshly ground gives best aroma
- Paprika: brings subtle smokiness opt for Spanish sweet paprika for richness
- Oregano: gives herbal brightness Mexican oregano has bolder flavor than Mediterranean
- Salt: fine sea salt helps balance the taste start light then add more if needed
- Black pepper: freshly cracked for a spicy tingle
- Frozen peas: add a touch of color and sweetness choose bright green ones not freezerburned
- Carrot: for gentle sweetness and color dice evenly for the best texture
- Bay leaf: infuses subtle herbal notes use fresh if possible but dried works well too
Step-by-Step Instructions
- Sauté the Aromatics:
- Start by warming the vegetable oil in a large heavy skillet over medium heat Drop in the finely chopped onion and cook gently for about three minutes stir often until the scent is sweet and the onion is translucent Toss in the minced garlic and keep everything moving for another half minute this releases those fragrant oils that make the base so good
- Brown the Beef:
- Tip the ground beef into the skiller Use a sturdy spoon or spatula to break it into small bits Push it around until the meat turns all brown and there is no trace of pink this should take five to seven minutes If a lot of fat collects spoon some out but leave enough for flavor
- Add the Vegetables:
- Fold in the small cubes of potato diced carrot and chopped tomatoes Stir well Coat everything in that beefy onion oil blend then let it sizzle for five minutes This helps the vegetables release their juices and soak up the meaty flavor
- Simmer with Seasonings:
- Pour in the tomato sauce then add the beef broth Scrape the bottom of the pan as you go to pull up any dark bits they bring loads of taste Now sprinkle over the cumin paprika oregano salt black pepper and nestle in the bay leaf Stir hard to combine Let it come to a slow steady simmer you want tiny bubbles all over not a rolling boil
- Let It Cook:
- Cover your skillet with a tight lid Turn the heat just low enough so it keeps that gentle simmer Leave it alone for fifteen to twenty minutes This gives the potatoes time to soften and soaks every bite with savory goodness Open up and give a quick stir now and then to stop sticking
- Finish with Peas:
- About five minutes before serving tip in the frozen peas They defrost and heat through super fast while keeping their color Bright green peas look beautiful against the deep red sauce
- Serve and Enjoy:
- Fish out the bay leaf Taste the picadillo and add a pinch more salt if you think it needs it Dish up hot with warm tortillas fluffy rice or crunchy tostadas
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My all time favorite part of this dish is the way the potatoes soak up that garlicky tomato sauce It was always my cousin’s job to fight for the last potato in the pot Picadillo was never just weeknight food it was the centerpiece of birthdays and long Sunday afternoons at my abuela’s house
Storage Tips
Cool leftover picadillo thoroughly before storing in airtight containers in the fridge It stays fresh for up to four days For longer storage freeze in portions and reheat gently on the stove adding a splash of broth if the sauce thickens too much The flavors get even richer with time
Ingredient Substitutions
You can easily lighten things up by switching ground beef to ground turkey or chicken Try diced bell peppers instead of potatoes for a lower carb twist If you do not have fresh tomatoes canned work well just drain them first For herbs Mexican oregano is classic but any dried oregano will do
Serving Suggestions
Pile hot picadillo into warm corn tortillas for instantly satisfying tacos Or spoon it over steamed rice for a comforting bowl meal For something extra festive use it as a filling for empanadas or top with a fried egg and avocado slices at brunch
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Cultural and Historical Context
Picadillo is a beloved comfort food across Latin America Each region has tiny tweaks some add olives slivered almonds even raisins but in Mexican kitchens the focus is always on that aromatic beef and potato base For generations it has been the first dish kids learn to cook handed down from grandmothers to new brides and now shared at lively family gatherings
Frequently Asked Questions
- → What makes picadillo a comforting meal?
Its combination of seasoned ground beef, tender potatoes, and a tomato-rich sauce creates a warm, hearty dish that evokes home-cooked comfort.
- → How do you serve Mexican picadillo?
This dish pairs well with warm tortillas, steamed rice, or served over tostadas. It also works as a filling for tacos and empanadas.
- → Can you make picadillo ahead of time?
Yes, the flavors deepen when made ahead, making it perfect for meal prepping. Just reheat gently before serving.
- → Are there variations for dietary preferences?
Swap potatoes for bell peppers or cauliflower for a lower-carb option. You can also use ground turkey as an alternative.
- → How do you store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or microwave.
- → What vegetables can be added or substituted?
Common add-ins include carrots and peas, but you can customize with zucchini, corn, or green beans for variety.