Flavorful Mexican Picadillo (Print version)
A cozy one-pan Mexican picadillo with ground beef, tender potatoes, carrots, warm spices, and a thick tomato sauce.
# Ingredients:
For the picadillo
01 -
1 tablespoon neutral oil
02 -
1 lb (450 g) 85/15 ground beef
03 -
1 small white onion, diced
04 -
1 serrano or jalapeno, minced, seeds removed for less heat
05 -
3 garlic cloves, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried Mexican oregano
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 large russet potato, peeled and diced into 1/2-inch pieces, about 12 oz (340 g)
11 -
1 medium carrot, diced
12 -
1 1/2 cups (360 ml) tomato sauce or blended canned tomatoes
13 -
1 cup (240 ml) beef broth, preferably low sodium
14 -
1/3 cup sliced green olives, optional
15 -
1/4 cup raisins, optional
16 -
1/3 cup chopped fresh cilantro
17 -
1 tablespoon fresh lime juice
For serving
18 -
Warm corn tortillas or cooked rice
19 -
Lime wedges
20 -
Extra cilantro
# Instructions:
01 -
Heat the oil in a wide skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small pieces, until browned and no longer pink.
02 -
Add the onion and chile. Cook for 3 minutes, then stir in the garlic and cook for 30 seconds until fragrant.
03 -
Add cumin, Mexican oregano, salt, and black pepper. Stir for 30 seconds so the spices warm in the beef fat.
04 -
Stir in the potato, carrot, tomato sauce, and beef broth. Bring to a simmer, scraping the bottom of the pan.
05 -
Cover and cook over medium-low heat for 15-18 minutes, stirring once or twice, until the potatoes are almost tender.
06 -
Uncover and simmer for 5-8 minutes until the sauce thickens and coats the beef. Stir in olives and raisins if using, then add cilantro and lime juice. Taste and adjust salt before serving.
# Good to know:
01 -
Dice the potatoes small so they cook evenly in the sauce.
02 -
The sauce should be thick enough to spoon into tortillas without running.
03 -
Best served with rice, corn tortillas, or both.