Mexican Picadillo is a flavorful and hearty dish that's perfect for a comforting meal. Made with ground beef, potatoes, and a mix of spices and peppers, this dish is both filling and delicious. Start by cooking the ground beef in a large skillet, then set it aside. Cook the diced potatoes, onion, poblano pepper, and jalapeno pepper in the same skillet until tender. Add garlic and paprika, then return the cooked beef to the skillet along with crushed tomatoes and beef broth. Simmer until most of the liquid has cooked off. Season with salt and pepper to taste and serve hot. Enjoy this delicious dish with rice, tortillas, or as a filling for stuffed bell peppers.
Mexican Picadillo is a flavorful and hearty dish that's perfect for a comforting meal. Made with ground beef, potatoes, and a mix of spices and peppers, this dish is both filling and delicious. It's a versatile recipe that can be enjoyed on its own or served with rice, tortillas, or even stuffed into bell peppers for a creative twist.
INGREDIENTS
- 1 pound ground beef
- 1 pound potatoes, diced
- 1 onion, diced
- 1 poblano pepper
- 1 jalapeno pepper
- 3 cloves garlic, chopped
- 1 teaspoon paprika
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 (14.5 ounce) can tomatoes, crushed (or large tomatoes, diced)
- 1 cup beef broth
- Salt and pepper to taste
INSTRUCTIONS
- Step 1: Cook the Ground Beef:
- Cook the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Set aside, reserving 1 tablespoon of grease in the pan.
- Step 2: Cook the Vegetables:
- Add the diced potatoes, onion, poblano pepper, and jalapeno pepper to the skillet. Cook until tender, about 10-15 minutes.
- Step 3: Add Garlic and Spices:
- Add the chopped garlic and paprika to the skillet. Mix and cook until fragrant, about a minute.
- Step 4: Combine Ingredients:
- Add the cooked ground beef back to the skillet along with the crushed tomatoes and beef broth. Bring to a boil, reduce the heat, and simmer until most of the liquid has cooked off, about 5 minutes.
- Step 5: Season and Serve:
- Season with salt and pepper to taste. Serve hot and enjoy your Mexican Picadillo!
Serving and Storage Tips
- Serve the Mexican Picadillo hot with rice, tortillas, or as a filling for stuffed bell peppers.
- Garnish with fresh cilantro, a squeeze of lime, or a sprinkle of cheese for added flavor.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- This dish can also be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Helpful Notes
- Adjust the level of spiciness by adding more or less jalapeno pepper to suit your taste.
- For a slightly different flavor, try adding a handful of raisins or olives to the mixture.
- Using crushed tomatoes gives the dish a smoother texture, while diced tomatoes add more chunkiness.
Tips from well-known chefs
- Chef Rick Bayless suggests using fresh, high-quality beef for the best flavor.
- Chef Aaron Sanchez recommends roasting the poblano pepper before adding it to the dish for a smoky flavor.
- Chef Marcela Valladolid advises letting the dish simmer longer for a deeper, more concentrated flavor.