Mexican Picadillo Recipe

A robust and richly seasoned Mexican classic, this picadillo combines savory ground beef with tender potatoes and a medley of aromatic spices. Perfect as a standalone dish over rice or tucked into warm tortillas for a satisfying meal.

Prep Time: 10

Cook Time: 45

Total Time: 55

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.

Notes

This dish accommodates a variety of ground meats, allowing for flexibility in flavor and dietary preferences.