What is Mexican picadillo made of?

Mexican picadillo is a savory dish typically made with ground beef, potatoes, tomatoes, onions, garlic, and various peppers like jalapeño or serrano. Common seasonings include cumin, Mexican oregano, paprika, salt, and pepper. Some regional versions also add ingredients such as olives, raisins, almonds, carrots, or green peas to create a balanced sweet and savory flavor. It’s a versatile dish enjoyed across Mexico with slight variations depending on local tastes.

How do I cook traditional Mexican picadillo step by step?

Start by sautéing diced potatoes, onions, and peppers in olive oil until they soften. Add minced garlic and ground beef, cooking until browned. Stir in chopped tomatoes, broth (beef or chicken), and seasonings like cumin and Mexican oregano. Simmer the mixture for about 20 minutes to allow flavors to meld and potatoes to become tender. Adjust seasoning with salt and pepper, and serve warm with rice or tortillas.

Can Mexican picadillo be made with other meats or vegetarian options?

Yes, picadillo is adaptable and can be made with ground turkey, chicken, or pork as alternatives to beef. For a vegetarian version, replace meat with plant-based protein like lentils or crumbled tofu and use vegetable broth. Adding more vegetables like carrots, peas, and mushrooms can boost the texture and flavor, ensuring the dish stays hearty and satisfying.

What are common ways to serve Mexican picadillo?

Mexican picadillo is commonly served over white rice or inside warmed corn or flour tortillas as taco filling. It also works well as a stuffing for bell peppers or baked potatoes. Garnishes like fresh lime juice, chopped cilantro, sliced jalapeños, or hot sauce add brightness and extra flavor to the dish, making it versatile for different meals.

How should I store and reheat leftover picadillo safely?

Store leftover picadillo in an airtight container and refrigerate for up to 5 days. For longer storage, freeze it in vacuum-sealed bags or freezer-safe containers for up to 3 months. When reheating, warm the picadillo in a skillet over medium heat until hot throughout, stirring occasionally. Avoid microwaving without stirring, to ensure even heating and maintain the dish’s texture.

Mexican Picadillo Recipe With 5 Easy Steps and Bold Flavors

Name: Mexican Picadillo
Prep time: 55 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: – 1 tablespoon olive oil; – 8 ounces (about 3-4 small) yellow potatoes, diced; – 1 medium yellow onion, chopped; – 1 jalapeno pepper, chopped; – 1 serrano pepper, chopped (optional); – 2 cloves garlic, chopped; – 1 pound ground beef (or ground 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; – Ground beef for protein base; – Potatoes for texture and carbs; – Peppers for heat and flavor

Ingredients

– 1 tablespoon olive oil

– 8 ounces (about 3-4 small) yellow potatoes, diced

– 1 medium yellow onion, chopped

– 1 jalapeno pepper, chopped

– 1 serrano pepper, chopped (optional)

– 2 cloves garlic, chopped

– 1 pound ground beef (or ground 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

– Ground beef for protein base

– Potatoes for texture and carbs

– Peppers for heat and flavor

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Instructions

1-Prep your ingredients (10 minutes): Dice potatoes, chop onion, jalapeño, serrano (if using), garlic, and tomatoes. Measure spices. This mise en place keeps things smooth.

2-Heat the pan: Warm 1 tablespoon olive oil in a large pan over medium heat. Add diced potatoes, chopped onion, and peppers. Sauté for about 5 minutes until softened and fragrant.

3-Brown the meat: Stir in chopped garlic and 1 pound ground beef. Break up the meat with a spoon and cook for 5 minutes until browned but not fully done. This builds deep flavor.

4-Add liquids and spices: Mix in 2 chopped tomatoes, 3/4 cup beef stock, 1 tablespoon paprika, 1 tablespoon Mexican oregano, 1 teaspoon cumin, salt, and pepper. Stir well.

5-Simmer to perfection: Reduce heat to low, cover, and simmer for 20 minutes. Potatoes should be tender, and meat fully cooked. Stir occasionally.

6-Finish and taste: Adjust salt and pepper. Garnish with extra peppers, chili flakes, lime juice, or hot sauce.

7-Serve hot: Spoon over cooked rice or into warmed tortillas. Pairs great with sides like our creamy queso dip.

Notes

🔥 Use fresh peppers to control heat according to your preference.
✨ Customize by adding olives, raisins, or almonds for added texture and flavor.
🥩 Substitute ground beef with chicken, turkey, or pork for a lighter version.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 45 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Sautéing and Simmering
Cuisine: Mexican
Diet: Gluten Free option available

Nutrition

Serving Size: 1 serving
Calories: 361 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg