Homemade Picadillo (Print version)

A hearty homemade picadillo with browned potatoes, seasoned ground beef, tomatoes, serrano, and warm spices in one skillet.

# Ingredients:

For the picadillo

01 - 2 tablespoons extra-virgin olive oil, divided
02 - 1 lb (450 g) 85 percent lean ground beef
03 - 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 serrano chile, seeded and finely chopped
07 - 3 medium Roma tomatoes, diced
08 - 1/2 cup (120 ml) tomato sauce
09 - 1/2 cup (120 ml) gluten-free beef broth
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon dried oregano, rubbed between your fingers
15 - 1/4 teaspoon black pepper

For serving

16 - 1/4 cup chopped fresh cilantro
17 - 1 lime, cut into wedges
18 - Warm tortillas, rice, or beans, for serving

# Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the potato cubes and cook for 8-10 minutes, stirring occasionally, until golden on the edges and almost tender. Transfer to a plate.
02 - Add the remaining 1 tablespoon olive oil to the skillet, then add the ground beef. Cook for 5-7 minutes, breaking it into small crumbles, until browned. Spoon off excess fat if the pan looks greasy.
03 - Add the onion, garlic, serrano, salt, chili powder, paprika, cumin, oregano, and black pepper. Cook for 3-4 minutes, stirring often, until the onion softens and the spices smell toasted.
04 - Stir in the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the skillet to loosen the browned bits and bring the mixture to a simmer.
05 - Return the browned potatoes to the skillet. Reduce the heat to medium-low, cover loosely, and simmer for 10-12 minutes, stirring once or twice, until the potatoes are tender and the sauce has thickened.
06 - Taste and add more salt if needed. Fold in cilantro and serve hot with lime wedges, tortillas, rice, or beans.

# Good to know:

01 - Best served hot while the sauce is thick and glossy.
02 - For tacos, simmer until the mixture is spoonable but not runny.
03 - Leftovers keep in the refrigerator for up to 4 days.

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