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- 1 lb ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 small red bell pepper, diced - 1 small green bell pepper, diced - 1 cup potatoes, peeled and diced - 1 cup carrots, peeled and diced - 1 cup peas (fresh or frozen) - 1 medium tomato, diced - 1 tsp ground cumin - 1 tsp dried oregano - 1/2 tsp ground cinnamon - 2 tbsp tomato paste - 2 cups beef broth - Salt and pepper to taste - Olive oil for sautéing Mexican picadillo is a tasty mix of flavors. Ground beef forms the base, giving it a hearty taste. Fresh veggies like onion, bell peppers, and tomatoes add color and nutrition. Potatoes and carrots bring a sweet touch, while peas offer a nice pop of green. - 1/4 cup raisins (optional, for a touch of sweetness) - 1/4 cup slivered almonds (optional, for a delightful crunch) Raisins add sweetness that balances the savory beef. They make each bite exciting. Slivered almonds give a satisfying crunch. You can mix and match these to fit your taste. - Skillet or pot - Spatula - Cutting board and knife Having the right tools makes cooking easier. A good skillet or pot helps cook everything evenly. A spatula is key for mixing and breaking up the beef. A sharp knife and cutting board help with chopping the veggies quickly. {{ingredient_image_2}} 1. Heating the oil and sautéing aromatics: Start by pouring a tablespoon of olive oil into a large skillet over medium heat. Let the oil get warm. Add one finely chopped onion, two minced garlic cloves, and one small diced red bell pepper and one small diced green bell pepper. Stir these for about five minutes. You want them to soften and smell great. 2. Browning the beef: Turn the heat up to medium-high. Now, add one pound of ground beef to the skillet. Use a spatula to break it apart as it cooks. Keep stirring until it turns brown. If there is extra fat, drain it. This keeps the picadillo from being too greasy. 3. Adding vegetables and spices: Next, toss in one cup of peeled and diced potatoes, one cup of peeled and diced carrots, and one cup of peas, either fresh or frozen. Sauté these for another five minutes. This helps them start to soften. 4. Incorporating tomato paste and broth: Now, mix in one diced tomato, and if you like, add a quarter cup of raisins for sweetness and a quarter cup of slivered almonds for crunch. Stir everything well. Then, sprinkle in one teaspoon of ground cumin, one teaspoon of dried oregano, and half a teaspoon of ground cinnamon. Make sure the spices blend into the mix. After that, stir in two tablespoons of tomato paste, then pour in two cups of beef broth. Bring everything to a gentle simmer. 5. Simmering and seasoning to taste: Cover the skillet and reduce the heat to low. Let it simmer for about thirty minutes. Stir it every now and then. This helps the flavors blend and thickens the mix. 6. Serving suggestions: After thirty minutes, taste the picadillo. Add salt and pepper to make it just right for you. Serve it warm in deep bowls. It goes well with rice or in warm tortillas. Top it with fresh cilantro and lime wedges for a zesty touch. - Best practices for browning beef: Start with a hot skillet. Heat the olive oil first. Add the ground beef in small batches. This helps it brown better. Avoid overcrowding the pan. Stir occasionally for even color. Drain excess fat to keep it lean. - How to prevent vegetables from becoming mushy: Cut vegetables evenly for even cooking. Add denser veggies like potatoes and carrots first. Sauté for a few minutes before adding softer ones like peas. Avoid overcooking by stirring often and checking doneness. - Alterations based on altitude or equipment: If you live at a high altitude, increase your cooking time. The same goes for slow cookers, which need longer. Keep an eye on moisture levels. Add more broth if it looks dry. - Ways to enhance visual appeal: Serve picadillo in deep bowls. Add a sprinkle of fresh cilantro on top. Lime wedges on the side add color and zest. Use colorful bowls to brighten your table. - Ideal accompaniments for serving: Pair picadillo with white rice or warm tortillas. Serve with a side of black beans for extra protein. A simple salad can balance the meal perfectly. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of your picadillo, making it more vibrant and appealing. Adjust Sweetness: If you prefer a sweeter picadillo, feel free to add more raisins or even a splash of pineapple juice to balance the savory elements. Experiment with Spices: Don’t be afraid to adjust the spices or add new ones like smoked paprika or chili powder for an extra depth of flavor. Let It Rest: Allowing the picadillo to rest for a few minutes after cooking can help the flavors meld together even more, resulting in a richer taste. {{image_4}} You can make picadillo without meat. Use plant-based ground meat instead of beef. Options like lentils or chickpeas work great too. They add protein and flavor. You can also mix in black beans or mushrooms for texture. This keeps the dish hearty and satisfying. Want to spice up your picadillo? Add smoked paprika or chili powder. These spices give a deeper, more complex taste. You can also try adding a pinch of cayenne for heat. If you love herbs, fresh cilantro or parsley adds a nice touch. These flavors bring your dish to life. Picadillo varies across regions. In Cuba, they add olives and capers, giving it a briny twist. In the Philippines, you might find diced apples for sweetness. Each region brings unique ingredients and flavors. Explore these adaptations to find your favorite version. To keep your leftover picadillo fresh, place it in an airtight container. Make sure to cool it down to room temperature first. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. If you want to save picadillo for a longer time, freezing works great. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. Your picadillo can stay fresh in the freezer for about three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating your picadillo is easy and keeps it tasty. You can use the stovetop or microwave. For the stovetop, heat it in a skillet over medium heat, stirring often. If you choose the microwave, place it in a bowl and cover it with a microwave-safe lid. Heat in short bursts, stirring in between until it’s hot. This helps keep the flavors rich and delicious. Mexican picadillo is a savory dish made with ground beef and vegetables. It has roots in Mexican culture and offers comfort in every bite. Families often enjoy it for lunch or dinner. You can find different versions across Latin America. Each region adds its unique twist. Picadillo often features flavors like cumin and cinnamon, giving it warmth. The mix of sweet and savory makes it a true delight. Yes, you can make picadillo ahead of time. It stores well in the fridge for up to three days. To prep ahead, cook the dish fully and cool it down. Place it in an airtight container. When ready to eat, simply reheat on the stove or microwave. For longer storage, freeze the picadillo for up to three months. Just remember to thaw it overnight in the fridge before reheating. Picadillo pairs well with rice, providing a hearty base. You can also serve it in warm tortillas for a tasty taco. Adding a fresh salad on the side brings a nice crunch. Consider serving black beans for added protein. A dollop of sour cream or avocado slices can enhance the meal. Lastly, cilantro and lime wedges add freshness and flavor. In this article, we explored Mexican Picadillo, from essential ingredients to cooking tips. You learned how to prepare a delicious dish with ground beef, fresh veggies, and spices. We also discussed fun add-ins like raisins and almonds. Besides, I shared storage tips and variations, including vegetarian options. In closing, Picadillo is a versatile meal. You can easily adjust it to your taste. Enjoy trying new flavors and make it your own!

Savor the Flavor: Mexican Picadillo

A delicious and hearty Mexican dish made with ground beef, vegetables, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 cup potatoes, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup peas (fresh or frozen)
  • 1 medium tomato, diced
  • 0.25 cup raisins (optional)
  • 0.25 cup slivered almonds (optional)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • to taste salt and pepper
  • as needed olive oil for sautéing

Instructions
 

  • In a large skillet or pot, pour in about a tablespoon of olive oil and warm it over medium heat.
  • Once the oil is hot, add the finely chopped onion, minced garlic, and both diced bell peppers. Sauté for approximately 5 minutes until softened.
  • Increase the heat to medium-high. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  • Incorporate the diced potatoes, carrots, and peas into the skillet. Sauté for an additional 5 minutes.
  • Stir in the diced tomato, optional raisins, and slivered almonds. Ensure all ingredients are well combined.
  • Sprinkle in the ground cumin, dried oregano, and ground cinnamon. Mix thoroughly.
  • Stir in the tomato paste and pour in the beef broth. Bring to a gentle simmer.
  • Cover the skillet, reduce heat to low, and let it simmer for about 30 minutes, stirring occasionally.
  • After 30 minutes, taste the picadillo and adjust seasoning with salt and pepper.
  • Serve warm, paired with rice or wrapped in warm tortillas.

Notes

Serve with rice or in warm tortillas, garnished with fresh cilantro and lime wedges.
Keyword beef, comfort food, Mexican cuisine, picadillo