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
Scale
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