Mexican Picadillo
Ingredients
- 1 tablespoon olive oil
- 8 ounces yellow potatoes (about 3–4 small), diced
- 1 medium yellow onion, chopped
- 1 jalapeño pepper, chopped
- 1 serrano pepper, chopped (optional, for a spicier dish)
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 tablespoons tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
- ½ cup beef broth or water
- ½ cup frozen peas
- ½ cup diced carrots
- Fresh cilantro, chopped (for garnish)
Instructions
1. Cook the Potatoes
Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften and turn lightly golden. Remove the potatoes and set aside.
2. Sauté the Vegetables
In the same skillet, add the chopped onion, jalapeño, and serrano pepper (if using). Cook for about 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Brown the Beef
Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess grease if needed.
4. Add the Seasonings
Stir in the diced tomatoes, tomato sauce, cumin, chili powder, oregano, paprika, salt, and black pepper. Mix well so the beef is evenly coated with the seasonings.
5. Simmer
Return the cooked potatoes to the skillet. Pour in the beef broth or water, then add the carrots and peas. Stir everything together, cover, and let simmer for 10–15 minutes, or until the vegetables are tender and the flavors have blended.
6. Serve
Taste and adjust the seasoning if needed. Garnish with fresh chopped cilantro and serve hot.
Serving Suggestions
Serve Mexican Picadillo with warm tortillas, steamed rice, refried beans, or use it as a filling for tacos, burritos, empanadas, or stuffed peppers.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6