My Grandma’s Version of Picadillo

Experience a taste of nostalgia with my Grandma’s version of Picadillo! This hearty dish combines ground beef, tender potatoes, and vibrant vegetables, simmered to perfection in a savory tomato sauce. The rich flavors of cumin and bouillon cubes add depth, making it a comforting meal that warms the soul.

Perfect for tacos or enjoyed on its own, this recipe is not just a family favorite; it’s a delicious homage to cherished memories around the dinner table. Get ready to savor every bite of this delightful comfort food!

My Grandma’s Version of Picadillo

Ingredients:

2 lbs of ground beef

2 cups of potatoes cubed ( 4 small potatoes is what I had used. I think it was about 2 cups)

1/2 yellow onion chopped

1/2 green bell pepper

1 tbs minced garlic

1 can diced tomatoes

1 small can tomato sauce

2 tomato chicken bouillon cubes

Salt & pepper to taste

2 tsp ground comino

1 1/2 c water (possibly 2 if you want it more juicy)

Instructions:

I fry the meat and break it up as much as I can when it’s cooked I let it simmer in the grease for about 15 minutes then drain grease and break meat up some more.

I then add a little salt and pepper to the meat then stir in my chopped onion, bell pepper and minced garlic.

Continue trying to break the meat up as your cooking the veggies with it.

Then I add my potatoes and fry those up a little.

Stir in 1 can on tomato sauce and I added 2 knorr tomato chicken bouillon cubes and about a cup and half of water.

I stir until the bouillon breaks up then I cover and simmer for about 30-45 minutes.

I uncover and continue to cook and stir until potatoes are super tender and even losing their hard edges (the small bits of potato that fall off make it more thick.

We love making tacos with our picadillo).

The meat on my recipe comes out small/fine! DELICIOUS!!!

Notes:

Meat Variations: You can substitute ground beef with ground turkey or chicken for a lighter option. Adjust cooking times as needed.

Potato Types: While any variety of potato works, Yukon Gold or Russets add creaminess. For a twist, try sweet potatoes!

Vegetable Add-ins: Feel free to add diced carrots, peas, or corn for added nutrition and flavor.

Spice Level: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes.

Thicker Sauce: For a thicker consistency, let the picadillo simmer uncovered for the last 10-15 minutes to reduce the liquid.

Serving Suggestions: This dish is fantastic in tacos, but it also pairs well with rice, tortillas, or as a filling for empanadas.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat on the stovetop for best results.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

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Frequently Asked Questions:

What is Picadillo, and what does it taste like?

Picadillo is a traditional Latin American dish made with ground meat (often beef), potatoes, and a variety of seasonings.

It has a savory and slightly sweet flavor profile due to the combination of meat, vegetables, and spices like cumin and garlic.

Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground turkey or chicken for the ground beef in this recipe to make a lighter version.

Keep in mind that the flavor may be slightly different, but it will still be delicious.

What can I serve with Picadillo besides tacos?

While Picadillo is commonly used as a filling for tacos, you can also serve it with rice, beans, or as a topping for baked potatoes.

It’s a versatile dish that pairs well with various side dishes.

Can I adjust the spiciness of this recipe?

Yes, you can adjust the spiciness by varying the amount of minced garlic, green bell pepper, and the optional ground cumin.

If you prefer a milder flavor, you can reduce or omit these ingredients.

Can I make Picadillo ahead of time and freeze it?

Yes, Picadillo can be made ahead of time and frozen.

Allow it to cool completely before transferring it to an airtight container or freezer bags.

It can be stored in the freezer for up to 3 months.

Thaw it in the refrigerator before reheating.

Can I use a different type of meat instead of ground beef?

While ground beef is traditional for picadillo, you can use ground pork, ground turkey, or a combination of meats to suit your taste preferences.

Just adjust the cooking time accordingly as different meats may cook at different rates.

What kind of potatoes work best for this recipe?

You can use waxy or starchy potatoes for this recipe, depending on the texture you prefer.

Waxy potatoes like red or new potatoes will hold their shape better, while starchy potatoes like russet potatoes will break down more, thickening the dish.

The choice is yours!

What can I substitute for tomato chicken bouillon cubes if I can’t find them?

If you can’t find tomato chicken bouillon cubes, you can use regular chicken bouillon cubes or chicken broth as a substitute.

Additionally, you can enhance the tomato flavor by adding a bit more tomato sauce or diced tomatoes.

Can I make this recipe in advance and reheat it later?

Yes, picadillo is a great dish to make in advance.

You can refrigerate it for a few days, and the flavors often develop even more over time.

Just reheat it on the stove or in the microwave when you’re ready to serve.

What are some creative ways to serve picadillo besides tacos?

While picadillo is delicious in tacos, you can also serve it over rice, as a filling for burritos or empanadas, or even as a topping for baked potatoes.

It’s a versatile dish that can be used in various ways to suit your preferences.