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.