Mexican Picadillo Hearty Classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 grams ground beef
02 -
2 tablespoons vegetable oil
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
2 large potatoes, diced into small cubes
06 -
2 large tomatoes, diced
07 -
120 milliliters tomato sauce
08 -
240 milliliters beef broth
09 -
1 medium carrot, diced
10 -
1 cup (150 grams) frozen peas
→ Seasonings
11 -
1 teaspoon ground cumin
12 -
1 teaspoon paprika
13 -
1 teaspoon dried oregano
14 -
0.5 teaspoon salt, or to taste
15 -
0.5 teaspoon freshly ground black pepper
16 -
1 bay leaf
# Instructions:
01 -
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for approximately 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
02 -
Add ground beef to the skillet, breaking it up with a spoon. Sauté until browned and cooked through, about 5 to 7 minutes. Drain excess fat if necessary.
03 -
Add diced potatoes, carrots, and tomatoes to the skillet. Stir and cook for 5 minutes, allowing vegetables to begin softening.
04 -
Pour in tomato sauce and beef broth. Stir in ground cumin, paprika, oregano, salt, black pepper, and bay leaf. Mix well and bring the mixture to a gentle simmer.
05 -
Cover and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
06 -
Stir in frozen peas during the last 5 minutes of simmering. Cook until peas are heated through and vibrant. Remove the bay leaf.
07 -
Serve hot with warm tortillas, over rice, or atop tostadas. Adjust seasonings to taste.
# Notes:
01 -
Picadillo develops more depth of flavor after resting, and leftovers are excellent the following day.
02 -
For a lower-carbohydrate variation, substitute potatoes with diced cauliflower or bell peppers.
03 -
Double the batch for meal prepping or feeding a large gathering.