Pin it
From the moment these warm spices hit my kitchen I'm transported to the heart of Mexico. This Picadillo recipe has become my go to comfort dish combining perfectly seasoned ground beef with tender potatoes in a rich sauce that just begs to be soaked up with warm tortillas. After countless times making this for my family I've perfected every step.
Why You'll Love This Dish
What makes this recipe so special is how it brings together simple ingredients into something extraordinary. My family loves how versatile it is one night we'll have it over rice the next stuffed in peppers. The way the potatoes soak up all those amazing flavors while the meat gets perfectly seasoned makes every bite feel like a warm hug.
Ingredients You'll Need
- For the Base: 2 tbsp olive oil, 2 medium yellow potatoes (diced), 1 medium onion (chopped), 2 jalapeño peppers (chopped), 3 cloves garlic (minced), 1 lb ground beef
- For the Sauce: 2 medium tomatoes (diced), 1 cup beef broth
- Seasonings: 1 tsp paprika, 1 tsp Mexican oregano, 1/2 tsp ground cumin, salt and black pepper to taste
- For Serving: Cooked white rice or tortillas, fresh lime wedges, chopped cilantro
Step-by-Step Instructions
- Prepare the Vegetables
- Heat olive oil in a large skillet over medium heat. Add diced potatoes, onion, and jalapeños. Sauté for 5 minutes until softened.
- Cook the Meat
- Stir in minced garlic and ground beef. Break the meat apart with a spoon and cook until browned, about 5 minutes.
- Add Sauce and Seasonings
- Mix in diced tomatoes, beef broth, paprika, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
- Simmer to Finish
- Cover partially and let simmer for 20 minutes until potatoes are tender and the sauce thickens. Adjust seasonings to taste.
Pin it
Pro Tips for Success
I've learned that getting those potato pieces just the right size is crucial for even cooking. Mexican oregano makes such a difference in the flavor don't substitute regular oregano if you can help it. And remember to let the beef brown properly before stirring it really develops the flavor.
Serving Suggestions
In my house we love scooping this up with warm tortillas but it's equally amazing over fluffy rice. A squeeze of lime and fresh cilantro on top brings everything together. When we're feeling extra indulgent I'll add a dollop of sour cream and sliced avocado it makes the perfect comfort meal.
Make-Ahead and Storage Tips
This dish actually gets better overnight as all those flavors meld together. I often make a double batch and portion it out for easy meals through the week. Just reheat it gently and add a splash of broth if needed. It freezes beautifully too perfect for those busy nights when cooking isn't an option.
Customization Ideas
Sometimes I'll switch to ground turkey for a lighter version or add extra vegetables like peas when I want to sneak in more nutrients. My spice-loving friends add extra jalapeños or chipotle peppers. The traditional version with raisins and almonds adds such interesting texture and sweetness.
Final Thoughts
This Mexican Picadillo has become such a beloved recipe in my home. It's the kind of dish that brings everyone to the table with smiles whether we're having it in tacos stuffed peppers or simply over rice. The combination of tender meat fragrant spices and perfectly cooked potatoes never fails to make any day better.
Pin it
Frequently Asked Questions
- → Can I make this spicier or milder?
- Yes, adjust the heat by changing the amount of jalapeños or removing the seeds. Adding the optional serrano pepper increases heat, while removing peppers makes it milder.
- → What's the best way to serve picadillo?
- Serve over rice, with warm tortillas, or use as filling for tacos and burritos. It's also great with beans or as a topping for tostadas.
- → Can I make this ahead?
- Yes, picadillo tastes even better the next day as flavors develop. Store in the fridge for up to 3 days or freeze for up to 3 months.
- → What can I substitute for Mexican oregano?
- Regular oregano works, though Mexican oregano has a different flavor. If available, use Mexican oregano for more authentic taste.
- → Do I need to peel the potatoes?
- It's personal preference. Yellow potatoes have thin skins that can be left on. Just wash them well and dice into even pieces for consistent cooking.