Mexican Picadillo Recipe
Oh, you’re going to love making this Mexican Picadillo Recipe! It’s one of those dishes that feels like a warm hug on a plate—rich, comforting, and packed with layers of flavor that just sing Mexican home cooking. Whether you’re serving it for a family dinner or meal prepping for the week, this picadillo works beautifully because it’s hearty and versatile.
What I really appreciate about this Mexican Picadillo Recipe is how it marries simple ingredients to create something truly satisfying. The blend of ground beef, veggies, and spices cooked down in a vibrant tomato sauce makes it a go-to for busy weeknights or cozy weekends when you want food that’s both easy and impressive. Trust me, once you try it, you’ll want to make picadillo a regular in your meal rotation.
Ingredients You’ll Need
Each ingredient plays its part to build the authentic flavors that make Mexican picadillo shine. When shopping, look for fresh vegetables and quality ground beef to get that perfect balance of taste and texture. Also, don’t skip on Mexican oregano – it really makes the difference here!
- Roma tomatoes: These provide a rich, slightly sweet base for the sauce without too much wateriness.
- Jalapeño: Adds a gentle kick; you can opt out if you want it milder.
- White onion: Used twice here—for the sauce and for sautéing—adds sweetness and depth.
- Garlic: Essential for that savory punch we all love in Mexican dishes.
- Mexican oregano: More citrusy and robust than Italian oregano, it brings authenticity.
- Beef bouillon: Amplifies the meaty savory notes without extra salt.
- Salt and black pepper: Basic seasonings that balance out the flavors.
- Ground cumin: Provides the earthy warmth typical of Mexican cooking.
- Water or beef broth: Beef broth packs more flavor, but water works in a pinch.
- Olive oil: For sautéing; you want good quality for better flavor.
- Ground beef: The heart of the dish; lean to moderate fat works best.
- Yukon Gold potatoes: Creamy yet firm, they soak up the sauce beautifully.
- Carrots: Add a hint of natural sweetness and texture.
- Bay leaf: Infuses subtle depth – don’t forget to remove before serving!
- Green peas: A pop of color and slight sweetness, finishing off the dish nicely.
Variations
I love making this Mexican Picadillo Recipe my own depending on what I have on hand or my mood. You can easily tweak it to suit your taste or dietary needs—and believe me, it tastes delicious no matter how you mix it up!
- Spicy Variation: Sometimes I swap the jalapeño for a Serrano pepper for a real kick, and it livens things up perfectly.
- Vegetable Boost: Adding diced squash or green beans gives extra crunch and nutrition.
- Mix Meat: I’ve used a mix of pork and beef or even ground turkey for a lighter spin—both came out fabulous.
- Sweet & Savory: Tossing in raisins and olives adds a cool twist that’s great if you want something a little different.
How to Make Mexican Picadillo Recipe
Step 1: Blend Your Flavor Base
Start by adding your quartered Roma tomatoes, seeded jalapeño (if using), peeled garlic cloves, half of the white onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and either water or beef broth to a blender. Blend until smooth. This step is key for a vibrant, flavorful sauce—make sure it’s well combined so every spoonful of picadillo packs a punch.
Step 2: Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Toss in the diced white onion and cook for about 5 minutes until it turns translucent and sweet. Add minced garlic and stir for just 30 seconds until fragrant—getting this layer right builds the flavor foundation.
Step 3: Brown the Ground Beef
Add the ground beef to the skillet and break it apart with your spoon or spatula. Cook until browned evenly—about 7-8 minutes. Drain any excess grease; too much oil can weigh down your picadillo, so keep it nice and balanced.
Step 4: Combine and Simmer
Pour the blended tomato sauce over the browned beef, stirring to combine. Bring everything to a gentle simmer, cover the skillet, and let it cook for 10 minutes. Keep an eye so it doesn’t stick or burn—lower the heat if needed. This simmer lets the flavors meld beautifully.
Step 5: Add Veggies and Finish Cooking
Stir in diced Yukon Gold potatoes, carrots, a bay leaf, and green peas. Cover and cook over medium heat for 25-30 minutes until the vegetables are tender and the sauce thickens nicely. Remember to remove the bay leaf before serving—it’s the little touches that make this Mexican Picadillo Recipe shine.
How to Serve Mexican Picadillo Recipe
Garnishes
Whenever I serve picadillo, I love to sprinkle fresh chopped cilantro on top for a burst of color and freshness—it just brightens the whole dish. A squeeze of lime or some sliced avocado on the side also adds a lovely balance to the savory notes.
Side Dishes
This Mexican Picadillo Recipe pairs perfectly with homemade red rice and warm corn or flour tortillas. I also like serving it alongside a simple cucumber salad or refried beans to make the meal complete and hearty.
Creative Ways to Present
For a family gathering, I’ve spooned picadillo into crispy taco shells topped with shredded cheese and a dollop of sour cream—it’s always a hit! Another fun way is to stuff it into roasted poblano peppers for a festive and colorful meal that feels a bit special.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and they stay tasty for up to four days. Just be sure to cool the picadillo completely before refrigerating to keep it safe and fresh.
Freezing
This recipe freezes wonderfully! I portion mine into freezer-safe containers and it keeps well for up to four months. When you thaw it, you’ll still get that comforting flavor like it was freshly made.
Reheating
I reheat picadillo gently on the stove over low-medium heat, stirring occasionally. Adding a splash of broth or water helps keep it from drying out. Microwave works too, but be sure to cover with a damp paper towel to lock in moisture.
FAQs
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Can I make this Mexican Picadillo Recipe vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles or lentils, and use vegetable broth instead of beef broth. Keep the rest of the ingredients the same to maintain that rich, hearty flavor.
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What’s the difference between Mexican oregano and regular oregano?
Mexican oregano has a more citrusy and slightly floral flavor compared to Italian oregano’s earthiness. It’s an essential ingredient in Mexican cooking and really elevates dishes like this picadillo, so try to use authentic Mexican oregano if you can.
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Can I prepare the tomato sauce blend ahead of time?
Yes, you can blend the tomato sauce a day ahead and store it in the fridge. That actually gives the flavors time to meld even more. Just give it a quick stir before adding it to the skillet.
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Is there a way to make this recipe less spicy?
Definitely. Simply omit the jalapeño or substitute it with a mild pepper like bell pepper. Also, make sure to remove the seeds from the jalapeño since they carry most of the heat.
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What if I don’t have Yukon Gold potatoes?
You can use russet potatoes or red potatoes as alternatives. Yukon Gold works best for its creamy texture and ability to hold shape, but feel free to use what you have—you’ll still get a delicious result.
Final Thoughts
This Mexican Picadillo Recipe has become a beloved staple in my kitchen because it’s just that comforting and dependable dish you can turn to any day of the week. I hope you give it a try—you’ll find it’s as rewarding to make as it is to eat. So grab your skillet, gather those fresh ingredients, and get ready to fill your home with the irresistible aroma and soul-warming flavors of picadillo.
Print
Mexican Picadillo Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This traditional Mexican Picadillo recipe is a flavorful ground beef hash cooked with tomatoes, potatoes, carrots, peas, and a blend of aromatic spices. Perfect as a hearty main dish served with red rice or warm tortillas, this comforting and vibrant dish combines a savory tomato base with tender vegetables and ground beef, delivering authentic Mexican flavors in every bite.
Ingredients
Blended Sauce Ingredients
- 4 Roma tomatoes, quartered
- 1 jalapeño, seeded and halved (optional)
- ½ white onion, halved
- 3 cloves garlic, peeled
- 1 teaspoon Mexican oregano
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water or beef broth
Main Ingredients
- 1 tablespoon olive oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 Yukon Gold (Idaho) potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 bay leaf
- ½ cup green peas
Instructions
- Prepare the sauce: Add the quartered tomatoes, seeded and halved jalapeño (if using), peeled garlic cloves, halved white onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and 2 cups of water or beef broth into a large blender. Blend until smooth and well combined, then set this sauce aside for later use.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add the diced white onion and cook until translucent, about 5 minutes. Then add minced garlic and sauté for an additional 30 seconds until fragrant to build the flavor base.
- Brown the ground beef: Add the ground beef to the skillet, breaking it into smaller pieces as it cooks. Continue cooking until browned and fully cooked through. Once browned, drain any excess grease from the skillet and return it to medium heat.
- Add the tomato sauce: Pour the prepared blended tomato sauce into the skillet with the browned beef. Stir well to combine the meat and sauce. Bring the mixture to a simmer, cover the skillet, and cook for 10 minutes to let the flavors meld. Reduce heat if necessary to prevent burning.
- Add vegetables and cook: After simmering, add diced potatoes, carrots, bay leaf, and green peas into the skillet. Stir to distribute evenly, cover again, and cook over medium heat for 25 to 30 minutes until the vegetables are tender when pierced with a fork.
- Finish and serve: Remove the bay leaf from the picadillo before serving. Serve the dish hot alongside red rice, warm tortillas, and garnish with fresh cilantro if desired for a complete traditional Mexican meal.
Notes
- Mexican oregano has a distinct flavor different from Italian oregano and should not be substituted.
- While ground beef is traditional, you can use a mix of pork and beef or ground chicken or turkey for a lighter version.
- Optional ingredients to add more complexity include Serrano pepper for extra heat, squash, green beans, olives, or raisins.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months to maintain freshness.
Keywords: Mexican picadillo, ground beef hash, traditional Mexican recipe, picadillo with potatoes and peas, easy Mexican dinner, ground beef and vegetable stew
