Easy Homemade Picadillo with Potatoes (Print version)
Ground beef and golden potato cubes simmered in a tomato-chile sauce with Mexican spices. A one-pan homemade picadillo ready in 30 minutes.
# Ingredients:
For the potatoes
01 -
2 medium Yukon Gold potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch cubes
02 -
1 tablespoon olive oil
03 -
Pinch of kosher salt
For the picadillo
04 -
1 tablespoon olive oil
05 -
1.5 lbs (680 g) ground beef, 80/20
06 -
1 small white onion, finely diced
07 -
3 garlic cloves, minced
08 -
3 Roma tomatoes, diced
09 -
2 Serrano chiles, seeded and finely chopped
10 -
1 teaspoon ground cumin
11 -
1 teaspoon dried oregano, rubbed between palms
12 -
1 teaspoon chili powder
13 -
1 teaspoon paprika
14 -
1/2 teaspoon garlic salt
15 -
1 teaspoon kosher salt, plus more to taste
16 -
Black pepper to taste
Optional add-ins
17 -
1 cup frozen peas or green beans
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a wide, heavy skillet over medium-high heat. Add the potato cubes in a single layer. Cook without moving for 3-4 minutes until golden on the bottom. Flip and cook another 3 minutes. Remove to a plate. They will finish in the sauce.
02 -
In the same pan over medium-high heat, add the ground beef and break it apart with a spoon. Add the diced onion halfway through. Cook for 5-6 minutes until no pink remains and the onion has softened. Drain excess grease if needed.
03 -
Add the minced garlic, cumin, oregano, chili powder, paprika, garlic salt, kosher salt, and black pepper. Stir into the beef and cook for 1 minute until the spices are fragrant.
04 -
Add the diced tomatoes and Serrano chiles. Stir to combine and cook over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
05 -
Return the browned potato cubes to the pan and stir gently to coat. If using peas or green beans, add them now. Simmer on low for 5 minutes. Taste and adjust salt. Serve hot over white rice or with warm tortillas.
# Good to know:
01 -
For a saucier picadillo, add 1/3 cup beef broth with the tomatoes and skip reducing it fully.
02 -
Tastes even better the next day once the sauce and spices have had time to settle.