Description
Savor Mexican picadillo’s hearty blend of ground beef, potatoes, and aromatic spices that dance across your palate with authentic flavors. This classic dish brings comfort and tradition to your table, inviting you to explore the rich culinary landscape of Mexico.
Ingredients
Scale
Meat:
- 1 pound ground beef
Vegetables:
- 8 ounces (226 grams) yellow potatoes
- 1 medium yellow onion
- 1 jalapeño pepper
- 1 serrano pepper
- 2 large tomatoes
- 2 cloves garlic
Spices and Liquids:
- 1 tablespoon olive oil
- 3/4 cup (180 milliliters) beef stock
- 1 tablespoon paprika
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt
- Pepper
Instructions
- Warm olive oil in a large skillet over medium heat, introducing diced potatoes, chopped onion, and jalapeño peppers. Gently sauté the vegetables for approximately 5 minutes until they begin to soften and release their aromatic qualities.
- Incorporate minced garlic into the vegetable mixture, then add ground beef. Using a wooden spoon, crumble and distribute the meat evenly, browning it for about 5 minutes while ensuring it blends seamlessly with the vegetables.
- Pour chopped tomatoes and beef stock into the skillet, allowing the tomatoes to disintegrate and create a robust, flavorful liquid that will tenderize the potatoes and enhance the overall dish’s depth.
- Sprinkle paprika, Mexican oregano, cumin, salt, and pepper across the mixture. Thoroughly integrate the seasonings, reduce heat to a gentle simmer, and cover the skillet. Allow the Picadillo to cook for 20 minutes, enabling the potatoes to become tender and the flavors to harmonize completely.
- When the Picadillo reaches its peak flavor and consistency, transfer to serving plates. Accompany with steamed rice or warm tortillas, and embellish with additional sliced peppers, chili flakes, fresh lime juice, and optional hot sauce for an extra sensory experience.
Notes
- Swap ground beef with plant-based alternatives like crumbled tofu or lentils for a vegetarian version that maintains authentic Mexican flavor profiles.
- Consider using sweet potatoes instead of regular potatoes to add more nutrients and create a slightly different textural experience with a subtle sweetness.
- Reduce cooking time for potatoes by pre-boiling or using smaller diced cubes, ensuring they cook faster and remain perfectly tender without becoming mushy.
- Control spice levels by removing jalapeño seeds or substituting with milder green chiles for those with sensitive palates while maintaining the dish’s vibrant character.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg