How to Make Mexican Picadillo
This flavorful Mexican picadillo recipe is a savory blend of ground beef, potatoes, and vibrant seasonings cooked into a rich, comforting dish. Serve it over rice or with warm tortillas.
Mexican picadillo combines pantry staples and bold spices into a hearty, deeply satisfying meal perfect for weeknights or gatherings.
Ingredients That Bring Mexican Picadillo to Life
Ground beef – The protein-rich base, offering a tender, juicy texture that absorbs the spices beautifully.
Yellow potatoes – Their mild starchiness balances the spice and adds hearty body to the dish.
Yellow onion – Provides aromatic depth and a touch of natural sweetness when sautéed.
Jalapeño and serrano peppers – Infuse the dish with heat and a fresh, grassy pepper flavor; serrano adds extra spice.
Garlic – Sharp and pungent, garlic rounds out the savory flavor profile.
Fresh tomatoes – Add acidity and moisture, breaking down into a rich sauce as they simmer.
Beef stock – Deepens the flavor with a meaty richness, helping create the signature picadillo consistency.
Paprika, Mexican oregano, and cumin – The spice trio adds warmth, herbal notes, and earthy complexity.
Mexican Picadillo, Step by Step
Start by softening diced potatoes, onion, and peppers in olive oil to release their flavors. Then, stir in garlic and ground beef, browning the meat slightly.
Add chopped tomatoes, broth, and spices, then simmer gently for 20 minutes. The sauce thickens and the potatoes soften, creating a rich, aromatic mixture.
Serve hot with rice or tortillas, and top with fresh lime juice, chili flakes, or hot sauce for extra punch.
Tips for the Best Mexican Picadillo Results
Mexican picadillo adapts well to personal taste. Boost the heat with extra serrano or habanero peppers, or mellow it with bell peppers instead. For a traditional twist, mix in chopped olives, raisins, or blanched almonds—common in regional variations across Mexico.
Ground turkey or pork can be used as lighter alternatives to beef. Always let the mixture simmer long enough for the flavors to meld and the potatoes to fully soften.
Storing
Store leftover Mexican picadillo in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, substitute the ground beef with lentils or plant-based crumbles, and use vegetable broth for a meatless version.
Is this dish very spicy?
It has medium heat from the jalapeño and optional serrano. You can reduce or omit the spicy peppers to make it milder.
What are traditional add-ins for Mexican picadillo?
Common additions include raisins, olives, carrots, and almonds—each adding a layer of sweet, salty, or crunchy texture.
Can I serve Mexican picadillo with something other than rice or tortillas?
Absolutely. Try it as a filling for tacos, stuffed peppers, or empanadas for a creative twist.
Mexican Picadillo Recipe
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic finely chopped
- 1 teaspoon ground cumin
- 1 medium yellow onion chopped
- Salt and freshly ground black pepper to taste
- 1 jalapeño pepper chopped
- 8 ounces yellow potatoes diced (approximately 3–4 small)
- 1 tablespoon Mexican oregano
- 1 pound ground beef alternatively, use ground chicken, turkey, or pork
- 1 serrano pepper chopped (optional for additional heat)
- 3/4 cup beef stock substitute with chicken or vegetable stock if preferred
- 2 large tomatoes chopped
- 1 tablespoon paprika
- For Serving
- Cooked rice or warmed tortillas
- Sliced fresh peppers
- Crushed chili flakes
- Fresh lime juice
- Hot sauce of choice
Instructions
- Heat the olive oil in a sizable skillet over medium heat. Introduce the potatoes, onion, and both peppers, sautéing for about 5 minutes until they begin to soften.
- Add in the chopped garlic and ground beef. Use a wooden spoon to break the meat into smaller crumbles and cook for approximately 5 minutes until it starts browning, though it need not be fully cooked at this point.
- Fold in the chopped tomatoes, pour in the stock, and incorporate the paprika, oregano, cumin, salt, and pepper. Lower the heat to a gentle simmer.
- Let the mixture simmer uncovered for 20 minutes, allowing the flavors to meld and the potatoes to become fully tender.
- Serve the picadillo over a bed of hot rice or wrap it in warm tortillas. Garnish with additional peppers, a sprinkle of chili flakes, a squeeze of lime, and a dash of your preferred hot sauce.