Mexican Picadillo Recipe
A richly seasoned Mexican classic featuring ground beef, tender potatoes, and aromatic spices. Serve it over rice or with tortillas for a comforting and satisfying main dish packed with bold, savory notes.
Ingredients
- 1 tablespoon olive oil
- 3/4 cup beef stock alternatively chicken or vegetable stock
- 1 teaspoon cumin
- 1 jalapeño pepper finely chopped
- 1 serrano pepper minced (optional for extra heat)
- 2 large tomatoes diced
- Salt and pepper to taste
- 8 ounces yellow potatoes about 3-4 small, cut into small cubes
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 medium yellow onion chopped
- 1 pound ground beef substitute with chicken, pork, or turkey if preferred
- 1 tablespoon Mexican oregano
Instructions
- Warm the olive oil in a wide skillet over medium heat. Add the diced potatoes, chopped onion, and both peppers to the pan and sauté for 5 minutes until they begin to soften.
- Incorporate the minced garlic and ground beef into the pan, breaking the meat apart with a spoon as it browns. Cook for another 5 minutes, just until the beef is lightly seared but not fully cooked through.
- Add in the chopped tomatoes, broth, and all the dry seasonings including paprika, oregano, cumin, salt, and pepper. Lower the heat to a gentle simmer.
- Continue simmering for 20 minutes, allowing the flavors to meld and the potatoes to become fork-tender.
- Serve immediately over steamed rice or alongside warm tortillas, and garnish with fresh lime juice, chili flakes, additional sliced peppers, and your choice of hot sauce.
Notes
Spice Level: Medium heat with robust flavor. Easily adjust the heat by incorporating more chili flakes, hotter peppers, or extra hot sauce.
Additions: For a more traditional take, consider including ingredients like chopped parsley, sliced olives, blanched almonds, diced carrots, or raisins.