Picadillo is savory, spicy, Mexican-inspired consolation meals comprised of juicy floor beef and tender potatoes stewed in seasoned tomato sauce. It’s straightforward to place collectively in a single skillet and scrumptious served with gentle tortillas or rice!
If you happen to love Mexican flavors as a lot as I do, attempt extra one-pan wonders like this weeknight burrito skillet and scorching steak fajitas subsequent.
This Mexican picadillo is a one-pan recipe with tender floor beef stewed with diced potatoes and veggies in a wealthy, spicy tomato sauce. In a approach, it’s a bit just like the Latin American model of Irish corned beef and hash. Filled with Mexican-style seasonings, picadillo is wealthy and savory with a contact of chili. Simply all-around scrumptious!
Why You’ll Love This Picadillo Recipe
- Daring flavors. Picadillo is the proper consolation meals. It’s savory and a little bit spicy (with the choice to adapt the warmth, after all), full of tender potatoes, bell peppers, and juicy floor beef. This simplified recipe makes use of straightforward substances you’ll discover in most grocery shops.
- One skillet. You can also make picadillo on the stovetop in below an hour. All the pieces will get sautéed, simmered, and served proper out of the identical pan.
- Versatile. Whether or not you serve your picadillo over rice, in a taco, rolled up inside a burrito or in any other case, one factor is just about assured: It’ll be gone from the plate in minutes!
What Is Picadillo?
Conventional picadillo is a spicy Latin-American hash. It’s simmered like a stew or birria with floor meat and veggies, usually served as a filling for tacos or with rice and beans. It’s a humble, flavorful dish that you could put together in a single skillet, with a great deal of methods to customise the recipe.
Cuban vs. Mexican Picadillo
The recipe we’re making right here is extra of a Mexican picadillo, with substances like chili peppers, potatoes, and tomatoes. In the meantime, Cuban picadillo recipes are usually tangier, with crimson wine, vinegar, and add-ins like bay leaves and raisins. You’ll discover Puerto Rican variations and picadillo from different cultures, too! Even the Philippines (of Filipino rooster adobo fame) has their model, known as giniling.
Substances For Picadillo
I’ve tailored the substances in conventional picadillo to make this recipe a bit extra approachable for folk at residence. It is probably not an genuine picadillo, per se, however I believe it captures the essence and flavors whereas utilizing available substances.
You’ll discover some fast notes under. Scroll to the recipe card for the printable recipe particulars, adopted by a step-by-step overview with photographs exhibiting how you can make it.
- Olive Oil – Or one other cooking oil with a light taste, for sautéeing.
- Floor Beef – I like to recommend lean floor beef. It’s also possible to make picadillo with floor pork, rooster, or turkey.
- Potatoes – One of the best potatoes for picadillo are russet and Yukon potatoes. Peel and cube the potatoes beforehand.
- Onion and Bell Peppers – Yellow onion and bell pepper; any shade will work, however I take advantage of inexperienced and crimson. Take away the seeds from the peppers earlier than you cube them.
- Chili Pepper – This may be poblano pepper (the traditional selection for Mexican picadillo), jalapeño, serrano, or any selection you’d like. I extremely advocate eradicating the seeds to mood the warmth a bit. In a pinch, you need to use dried chilies or chili flakes. Adapt the quantity of chili or depart it out in case you want a milder dish.
- Garlic – Freshly minced, or you’ll be able to substitute ½ teaspoon of garlic powder per clove.
- Tomato Sauce – Select your favourite store-bought or selfmade tomato sauce, passata, or tomato purée.
- Seasonings – Cumin and oregano increase the Mexican-inspired flavors. It’s also possible to swap in a mix, like fajita seasoning, or add a little bit cinnamon for heat.
Recipe Ideas
- Drain any extra grease. After browning the meat, in case you discover fairly a little bit of grease gathering within the skillet, you should definitely drain it earlier than you add the veggies. This usually occurs in case you’re utilizing beef with a better fats content material. You don’t desire a greasy picadillo.
- Serve with lime. A squeeze of recent lime brings out the picadillo’s savory, spicy flavors. All the time serve with lime wedges!
- Extra add-ins. Be at liberty so as to add chopped carrots, pitted olives (for Puerto Rican-style picadillo), or raisins for a sweet-savory distinction.
- Amp up the warmth. If you happen to like your picadillo with extra spice, stir in a little bit adobo sauce from a jar or chipotle in adobo. It’s also possible to add further chili to style.
Storing and Reheating Leftovers
- Refrigerate. Retailer leftover picadillo in an hermetic container and refrigerate it for as much as 4 days. I usually use leftover picadillo because the filling for Southwest egg rolls or beef enchiladas!
- Reheat. Heat your leftovers within the microwave or on the stovetop. If you happen to discover that the feel is a bit dry, add a little bit extra tomato sauce, broth, or water when reheating.
- Freeze. Picadillo freezes nicely for as much as 2 months. Thaw the leftovers within the fridge in a single day earlier than you reheat them.
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- 1 tablespoon olive oil
- 1 pound lean floor beef
- 3 to 4 small potatoes, peeled and diced, about 2 cups
- 1 yellow onion, chopped
- ½ crimson bell pepper, seeded, chopped
- ½ inexperienced bell pepper, seeded, chopped
- 1 small chili pepper, like poblano or jalapeno, seeded and chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- salt and freshly floor black pepper, to style
- 1 teaspoon floor cumin
- 1 teaspoon Mexican oregano
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Brown the meat. Warmth olive oil in a big skillet over medium-high warmth. Add the meat, season it to style with salt and pepper, and cook dinner till browned. Take away the meat from the skillet and put aside.
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Prepare dinner the veggies. In the identical skillet, add the potatoes and cook dinner them for five minutes. Add onion, bell peppers, chili pepper, and garlic. Prepare dinner, stirring for five minutes.
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Put all of it collectively. Add the meat and return it to the skillet. Add tomato sauce, cumin, and oregano. Season to style with salt and pepper. Simmer the picadillo for 20 minutes.
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End. After 20 minutes, test the potatoes for doneness. They need to be cooked at this level.
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Serve. Serve the picadillo with some freshly cooked rice or with tortillas.
- Drain extra fats. If you’re utilizing beef with a better fats content material, be certain that to empty extra grease from the skillet.
- Serve it with limes. Picadillo flavors pair superb with lime juice, so all the time serve your picadillo with some lime wedges.
- Extra veggies. If you need some further veggies in your picadillo, you’ll be able to add corn or chopped carrots.
- Potato choices. One of the best potatoes for this dish are russet and Yukon gold potatoes.
Energy: 240kcal | Carbohydrates: 26g | Protein: 20g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 47mg | Sodium: 253mg | Potassium: 961mg | Fiber: 4g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 58mg | Calcium: 39mg | Iron: 4mg
Dietary data is an estimate and offered as courtesy. Values might differ based on the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
Easy methods to Make Picadillo
You’re about 45 minutes and one skillet away from this straightforward selfmade Mexican picadillo. Observe the steps under:
- Brown the meat. First, season the bottom beef, then brown it in a skillet with olive oil. Take away the meat to a plate afterward.
- Prepare dinner the veggies. In the meantime, add the potatoes to the skillet. Prepare dinner for five minutes, then add the onions, bell peppers, chilies, and garlic. Sauté the veggies for an additional 5 minutes in order that they soften.
- Put all of it collectively. Now, return the cooked beef to the skillet. Stir within the tomato sauce, then the cumin and oregano, and season to style. Simmer the picadillo for about 20 minutes, till the potatoes are accomplished.
- Serve. Dish up your picadillo with rice or gentle tortillas. See the part earlier for less difficult serving concepts.
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