Picadillo Ranchero
Bold, rustic, and brimming with the flavors of the Mexican countryside, Picadillo Ranchero is a dish that speaks of tradition and warmth.
Smoky roasted chiles bring depth and gentle heat, mingling with tender ground beef, earthy potatoes, and a broth enriched with ripe tomatoes and fragrant spices. Every element, from the slow-roasted peppers to the fresh herbs stirred in at the end, builds a layered complexity that feels both hearty and comforting.
Served with warm tortillas, creamy beans, and tangy garnishes, this is the kind of meal that gathers people around the table, filling the air with aromas that feel like home.
Why People Will Love Picadillo Ranchero:
Rich Layers of Flavor – From the smokiness of roasted chiles to the savory depth of seasoned beef and the subtle brightness of fresh herbs, every bite tells a story.
Comfort in a Bowl – Hearty potatoes, tender meat, and warm broth create a nourishing dish that satisfies both hunger and the soul.
A Celebration of Tradition – Rooted in rustic Mexican cooking, this recipe carries the warmth of home kitchens and family gatherings.
Perfect Balance of Heat and Warmth – The gentle spice of chiles blends seamlessly with the richness of the broth, offering complexity without overpowering the palate.
Versatile and Crowd-Pleasing – Equally fitting for a casual family dinner or a festive occasion, especially when served with fresh beans, fideo pasta, and warm tortillas.
Key Ingredients:
Roasted Chiles – Poblano, Anaheim, and jalapeño peppers, fire-roasted until their skins blister and char, releasing a smoky perfume and gentle heat that winds through every sip of broth.
Ground Chuck – Robust, well-marbled beef that browns to a savory depth, capturing the essence of cumin, oregano, and garlic while lending the stew a satisfying richness.
Aromatic Trio – Sweet white onion, pungent garlic, and sun-ripened roma tomatoes, melding together into a silky base that carries the warmth of home-cooked tradition.
Potatoes – Tender, earthy cubes that slowly absorb the smoky, spiced broth, offering hearty comfort in every bite.
Fresh Herbs – A final flourish of bright cilantro or fragrant epazote, stirred in just before serving to awaken the dish with fresh, green vibrancy.
Expert Tips:
Roast the Chiles for Maximum Depth – Keep the peppers close to the broiler heat until the skins blister and blacken; this not only softens them but also infuses the stew with a subtle smokiness that can’t be achieved with raw chiles.
Grind Your Own Cumin – Toast whole cumin seeds briefly in a dry skillet, then grind them just before use. This releases warm, earthy oils that elevate the entire flavor profile.
Layer Your Seasoning – Season the beef at the start, adjust after adding the tomato sauce, and taste again before serving. This builds complexity rather than one flat note of flavor.
Simmer to Marry Flavors – After adding potatoes and chiles, let the stew simmer gently so the ingredients meld without overcooking; this keeps the potatoes intact and the chiles tender but still flavorful.
Finish with Freshness – Add cilantro or epazote right before serving, not earlier, to preserve their bright, herbal notes that cut through the richness of the broth.
Picadillo Ranchero
Ingredients
Roasted Chiles
2 large poblano peppers
2 Anaheim peppers
2 large jalapeño peppers (seeded for less heat, if desired)
Meat & Seasonings
1½ pounds ground chuck (80/20 blend)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon ground cumin (or grind whole cumin seeds for a deeper flavor)
1 teaspoon crushed Mexican oregano
Avocado oil or olive oil, as needed
Vegetables & Aromatics
1 cup white onion, diced
4 cloves garlic, minced
2 roma tomatoes, roughly chopped
1 serrano pepper, roughly chopped
Liquid & Broth Base
6 cups water or beef/chicken broth
3 teaspoons chicken or beef bouillon powder
Add-Ins & Fresh Herbs
4 red potatoes, diced
Small handful of fresh cilantro or epazote leaves
Instructions
1. Roast the Peppers
Preheat your oven’s broiler to high.
Wash the poblano, Anaheim, and jalapeño peppers, then remove the stems.
For easier cleanup, remove the seeds from the larger peppers; if you prefer less heat, remove the seeds from the jalapeños as well.
Arrange the peppers on a sheet pan about 6–8 inches from the broiler.
Roast for 15–20 minutes, turning them halfway through, until the skins are blistered and charred.
Transfer the roasted peppers to a plastic bag, seal, and let them steam while you prepare the rest of the ingredients.
2. Cook the Beef
Place the ground chuck into a large pot over medium heat.
Add no oil unless needed.
Season the meat with salt, pepper, granulated garlic, cumin, and crushed Mexican oregano.
Stir well to combine and cook for about 10 minutes, or until the beef is browned on all sides.
3. Prepare the Tomato Sauce
In a blender, combine the roma tomatoes, serrano pepper, and 1 cup of water or broth.
Blend on high until smooth.
Set aside.
4. Build the Base
Add the diced onion and minced garlic to the browned beef.
Sauté for 3–4 minutes until fragrant.
Stir in the blended tomato mixture, then pour in the remaining 5 cups of water or broth.
If using bouillon powder, mix it in at this stage.
Bring the mixture to a gentle boil, taste, and adjust seasoning as needed.
5. Add the Roasted Chiles
While the broth comes to a simmer, remove the roasted peppers from the plastic bag.
Peel away the blistered skins, then slice the peppers into short strips. Set aside.
6. Finish the Stew
Once the broth reaches a steady boil and the light foam from the tomatoes has mostly dissipated, add the diced potatoes and sliced roasted chiles.
After 5 minutes, stir in the fresh cilantro (or epazote).
Continue cooking just until the potatoes are fork-tender.
7. Serve
Ladle the Picadillo Ranchero into shallow bowls.
Serve alongside freshly cooked whole beans and fideo pasta.
Garnish with avocado slices, queso fresco, and a squeeze of fresh lime juice.
Don’t forget warm tortillas to complete the meal.
Important Notes When Making Picadillo Ranchero:
Choose Chiles with Care – The balance of poblano, Anaheim, and jalapeño peppers defines the dish’s character. Poblanos bring earthiness, Anaheims add mild sweetness, and jalapeños deliver heat—adjust the ratio to suit your spice tolerance.
Broth Quality Matters – Whether you use chicken or beef broth, choose a rich, full-bodied base. A well-made broth will deepen the flavor far more than plain water.
Don’t Skip the Steaming Step for Chiles – Resting the roasted peppers in a sealed bag loosens their skins, making peeling effortless and preventing bitterness from charred spots.
Avoid Overcooking the Potatoes – Add them once the broth is actively simmering and the foam has cleared; this keeps them tender yet intact, soaking up flavor without disintegrating.
Serve with the Right Sides – Fresh beans, fideo pasta, avocado, and warm tortillas aren’t just accompaniments—they complete the traditional experience and balance the richness of the stew.
How To Enjoy Picadillo Ranchero After Cooking:
Let the Flavors Rest Briefly
After turning off the heat, allow the stew to sit for 5–10 minutes. This short rest helps the roasted chile, beef, and potatoes settle into a harmonious balance, making the broth richer and more cohesive.
Serve in Wide, Shallow Bowls
The wide surface allows the aroma of roasted peppers, warm spices, and fresh herbs to rise and greet you with every spoonful. It also gives room for beans, fideo pasta, and garnishes to sit alongside the stew.
Pair with the Essential Sides
Warm flour or corn tortillas for scooping, freshly cooked whole beans for added heartiness, and fideo pasta for an extra layer of comfort. These sides turn the stew into a full, traditional meal.
Garnish for Balance
Add slices of creamy avocado, crumbles of queso fresco, and a sprinkle of fresh cilantro. For brightness, finish with a squeeze of fresh lime just before eating—this awakens all the smoky, savory flavors.
Savor the Layered Experience
Take a spoonful with a bit of everything—tender potato, roasted chile, beef, and rich broth. Notice how the warmth of the chiles lingers, the beef brings depth, and the herbs lift the entire bite.
Enjoy Leftovers with Care
Reheat gently over low heat to avoid breaking down the potatoes and overcooking the beef. If the broth has thickened, add a splash of broth or water to restore its perfect consistency.
Nutrition Information:
For Picadillo Ranchero (based on 8 servings, without optional garnishes like avocado or queso fresco):
Calories: 265 kcal | Total Fat: 12.8 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 5.4 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 56 mg | Sodium: 630–720 mg (depending on broth and added salt) | Total Carbohydrates: 20.6 g | Dietary Fiber: 3.4 g | Sugars: 3.2 g | Protein: 17.5 g
Frequently Asked Questions:
How can I mellow the heat without losing flavor?
Remove seeds and membranes from all peppers, especially the jalapeños, or replace them with additional poblanos or Anaheim chiles for a smoky depth without intense spice. You can also roast sweet bell peppers alongside to maintain body and aroma.
Can I use a different protein instead of beef?
Yes. Ground turkey, chicken, or even pork can be used. With leaner meats, add a drizzle of avocado or olive oil during browning to develop a richer sear and ensure the spices bloom fully.
Does this dish taste better the next day?
Definitely. Allowing Picadillo Ranchero to rest overnight in the refrigerator lets the roasted chile essence, herbs, and broth marry more deeply. When reheating, do so slowly over low heat and add a splash of broth to revive its perfect consistency.
What’s the best substitute if I can’t find epazote?
Fresh cilantro is the most common swap—it lends a vibrant, herbal lift that brightens the richness of the beef and broth. If you want a closer earthy undertone, combine cilantro with a pinch of Mexican oregano.
Can I freeze it without compromising texture?
Yes, but note that potatoes may soften more after freezing. For best results, slightly undercook the potatoes before freezing so they hold their shape. Cool completely, store in airtight containers, and thaw in the refrigerator before reheating gently to preserve the dish’s layered flavors.
How do I get the best flavor from the roasted chiles?
Roast them until the skins are well blistered and slightly charred, then steam them in a sealed bag for 10–15 minutes before peeling. This not only makes peeling easier but also deepens their smoky aroma.
When should I season the beef for maximum flavor?
Season as soon as the beef hits the pot so the salt draws out moisture and helps the meat brown evenly. Add spices early to toast them in the rendered fat, releasing their full fragrance.
How do I prevent the potatoes from overcooking and breaking apart?
Add them only after the broth reaches a steady simmer and the tomato foam has cleared. Cook just until fork-tender—overcooking will cause them to disintegrate and cloud the broth.
Can I make the tomato sauce smoother or chunkier?
Yes. For a silky broth, blend the tomatoes and serrano until completely smooth. For a rustic texture, pulse them lightly so small pieces remain. Adjust to your preferred mouthfeel.
How can I ensure the flavors stay balanced?
Taste at multiple stages—after browning the beef, after adding the tomato blend, and just before serving. This layered tasting ensures the salt, heat, and herbal notes are in harmony from start to finish.