Delish Mexican Picadillo
Authentic Mexican Picadillo is a comforting and versatile dish that brings together bold, earthy flavors and hearty ingredients. Made with ground beef, potatoes, and a smoky, roasted tomato and pepper sauce, this dish is rich in tradition and perfect for any meal.
Whether served with warm tortillas, over rice, or as a filling for tacos, it’s a flavorful and satisfying option for family dinners or gatherings.
Easy to prepare and deeply flavorful, it’s a true taste of Mexico in every bite!
Why You’ll Love This Recipe:
Authentic Flavor: The combination of roasted tomatoes, jalapeños, and serrano peppers gives this dish a smoky, traditional Mexican taste that’s truly irresistible.
Comforting and Hearty: With tender potatoes and seasoned ground beef, it’s a filling, satisfying meal perfect for any occasion.
Versatile Serving Options: Whether served in tacos, over rice, or with warm tortillas, it adapts to different preferences and occasions.
Simple to Make: Despite its depth of flavor, this recipe uses basic ingredients and straightforward techniques, making it accessible for all home cooks.
Customizable Heat: The level of spice can be adjusted to suit everyone’s palate, ensuring it’s enjoyable for both mild and heat-loving diners.
Key Ingredients:
Ground Beef: The hearty base, rich and flavorful, that brings substance to the dish.
Potatoes: Diced into bite-sized chunks, they soak up the seasonings, adding texture and comfort.
Roasted Vegetables: Roma tomatoes, jalapeños, serrano peppers, and garlic, charred to perfection, give the picadillo its signature smoky depth.
Onions: Diced and cooked to provide a subtle sweetness that balances the spices.
Seasonings: A simple blend of salt and black pepper highlights the natural flavors of the ingredients.
Authentic Mexican Picadillo Recipe
Ingredients
1.5 pounds ground beef (80/20)
2 medium potatoes, peeled and diced into ½-inch chunks
½ cup onion, diced
1 teaspoon salt
1 teaspoon black pepper
2 Roma tomatoes
3 jalapeños, stems removed
1 serrano pepper, stem removed
2 cloves garlic
¼ cup water
1 teaspoon oil
Instructions
Roast the Vegetables
Heat 1 teaspoon of oil in a small frying pan over medium heat.
Add the whole tomatoes, jalapeños, serrano pepper, and garlic to the pan. Roast until their skins are charred and blistered, turning occasionally for even roasting.
Prepare the Sauce
Transfer the roasted tomatoes, peppers, and garlic to a blender. Add ¼ cup of water and blend until smooth. Set the sauce aside.
Cook the Beef
In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked.
Season with salt and black pepper. Drain any excess fat if needed.
Add Potatoes and Onion
Add the diced potatoes and onion to the skillet with the beef. Stir and cook for 5-7 minutes, allowing the potatoes to soften slightly.
Combine with Sauce
Pour the blended sauce into the skillet, mixing it well with the beef, potatoes, and onion. Lower the heat to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
Adjust Seasoning
Taste the Picadillo and adjust the salt or pepper to your preference.
Serve and Enjoy
Serve hot with warm tortillas, rice, or as a filling for tacos or stuffed peppers.
Notes:
Roasting Tips: Ensure the tomatoes, jalapeños, serrano peppers, and garlic are evenly blistered for maximum smoky flavor. You can use a comal or a cast-iron skillet for the best results.
Potato Texture: Dice the potatoes uniformly so they cook evenly. Test for doneness by piercing them with a fork—they should be tender but not mushy.
Spice Level: Adjust the heat by varying the number of jalapeños and serrano peppers. Remove seeds for a milder flavor or keep them for extra heat.
Meat Alternatives: For a leaner option, you can substitute ground turkey or chicken without losing the essence of the dish.
Serving Suggestions: Pair with warm tortillas, rice, or beans for a complete meal. Leftovers can be used as a filling for tacos, empanadas, or even stuffed bell peppers.
Make It Saucy: If you prefer a wetter picadillo, add more water or broth while simmering. Adjust seasonings as needed to maintain flavor balance.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~320 kcal | Protein: ~21g | Carbohydrates: ~15g | Fiber: ~3g | Sugars: ~3g | Fat: ~18g | Saturated Fat: ~6g | Cholesterol: ~65mg | Sodium: ~500mg | Potassium: ~600mg
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes! You can substitute the ground beef with ground turkey, chicken, or even pork.
If you use leaner meats like turkey or chicken, you may need to add a bit more oil or fat to the pan to prevent sticking and enhance flavor.
How spicy is this dish?
The dish has a mild to medium spice level due to the jalapeños and serrano peppers.
You can adjust the heat by using fewer peppers or removing the seeds from the jalapeños and serranos for a milder flavor.
Can I make this dish ahead of time?
Yes, Picadillo can be made ahead and stored in the refrigerator for up to 3 days.
In fact, the flavors develop even more when it sits overnight.
You can also freeze it for up to 3 months in an airtight container.
What can I serve with Picadillo?
Picadillo is traditionally served with rice, but you can also pair it with tortillas, beans, or even make tacos or burritos with it.
It’s a versatile dish that pairs well with almost any side!
Can I add more vegetables to the Picadillo?
Absolutely! You can add vegetables like peas, carrots, or bell peppers to the Picadillo for extra flavor and nutrition.
Just make sure to adjust the cooking time so that the vegetables soften properly.
Can I roast the peppers and tomatoes in the oven instead of on the stovetop?
Yes, you can roast the peppers and tomatoes in the oven.
Place them on a baking sheet and roast at 400°F (200°C) for about 15 minutes, or until the skins are blistered and charred.
Then peel off the skins and proceed with the recipe.
How can I make the Picadillo less greasy?
To reduce the grease, you can use leaner ground beef (such as 90/10) or drain any excess fat after browning the beef.
If you’re using a fattier cut, you can also blot the beef with paper towels to absorb some of the grease.
What can I substitute for serrano peppers if I can’t find them?
If you can’t find serrano peppers, you can substitute them with more jalapeños or use a small amount of red pepper flakes for heat.
The flavor will differ slightly, but it will still be tasty!
Can I use canned tomatoes instead of fresh?
Yes, you can use canned diced tomatoes instead of fresh roma tomatoes.
Use about one 14.5 oz can of diced tomatoes, and adjust the seasoning if needed, as canned tomatoes can be saltier.
How do I know when the Picadillo is done cooking?
The Picadillo is ready when the ground beef is fully cooked, and the potatoes are tender.
The flavors should be well combined, and the mixture should have a slightly saucy consistency.
If it’s too dry, you can add a little more water to reach your desired consistency.