🇲🇽 Authentic Mexican Picadillo
🍽️ Serves: 4–6
🕒 Ready in: 35–40 minutes
🛒 Ingredients:
Main Ingredients:
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1 lb (450g) ground beef (80/20 preferred for flavor)
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1 medium white onion, finely chopped
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2 cloves garlic, minced
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2 Roma tomatoes, finely chopped (or 1 cup tomato sauce)
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1 medium potato, peeled and diced small
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1 carrot, peeled and diced (optional)
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¼ cup frozen peas (optional)
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1–2 tbsp vegetable oil
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½ cup beef or chicken broth (or water)
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Salt and pepper, to taste
Seasonings:
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1 tsp ground cumin
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½ tsp ground black pepper
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1 tsp dried oregano (Mexican oregano if available)
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1 bay leaf
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Optional: 1–2 chipotle peppers in adobo (for smoky heat)
👨🍳 Instructions:
1. Sauté Aromatics:
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Heat oil in a large skillet over medium heat.
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Add chopped onion and cook until translucent (about 3–4 mins).
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Stir in garlic and cook for 30 seconds.
2. Brown the Beef:
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Add the ground beef and cook, breaking it up with a spoon, until no longer pink.
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Drain excess fat if needed.
3. Add Tomatoes & Seasonings:
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Stir in chopped tomatoes (or tomato sauce), cumin, oregano, pepper, bay leaf, and salt.
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Cook until tomatoes break down and everything is well mixed (about 5 mins).
4. Add Vegetables:
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Add diced potatoes and carrots. Stir to combine.
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Pour in broth or water. Cover and simmer for 10–15 minutes, or until the vegetables are tender.
5. Finish with Peas:
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Stir in frozen peas and simmer uncovered for another 3–5 minutes until the mixture thickens slightly.
6. Taste & Adjust:
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Add more salt, a squeeze of lime, or chopped chipotle if you want a deeper or spicier flavor.
🍽️ How to Serve:
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Classic style: With Mexican rice and tortillas.
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In tacos: Spoon into corn tortillas and top with diced onion, cilantro, and salsa.
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In stuffed peppers: Fill roasted poblano or bell peppers with picadillo and top with cheese.
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On tostadas: Spread refried beans, add picadillo, then top with lettuce, crema, and salsa.
🌶️ Variations:
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Sweet touch: Add a handful of raisins and sliced olives for a more traditional (and slightly Cuban-inspired) version.
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Tomato-forward: Blend the tomatoes with garlic and a bit of broth for a smoother sauce.
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Spicy: Add chopped serrano or jalapeño when sautéing onions.