Authentic Mexican Picadillo

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Mexican Picadillo is one of those heartwarming dishes that brings families together around the dinner table. It’s a humble, rustic meal made with ground beef simmered in a rich tomato-based sauce, tender potatoes, and just the right blend of spices. Whether wrapped in warm tortillas, served over rice, or spooned into gorditas, this traditional dish is a staple in Mexican homes. Every bite tells a story of heritage, flavor, and comfort—perfect for weeknight dinners or sharing with loved ones.

Ingredients:

  • 1 lb (450g) ground beef

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 2 medium russet potatoes, peeled and diced

  • 3 Roma tomatoes, chopped (or 1 cup tomato sauce)

  • 1/2 cup water or beef broth

  • 1/2 cup frozen peas (optional but traditional)

  • 1/2 cup diced carrots (optional)

  • 2 tbsp vegetable oil

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • Salt and black pepper to taste

  • 1–2 bay leaves

  • Instructions:

    1. Cook the aromatics:
      Heat the oil in a large skillet over medium heat. Add chopped onions and sauté until translucent (about 3 minutes). Stir in garlic and cook for another minute.

    2. Brown the beef:
      Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.

    3. Add spices:
      Stir in cumin, oregano, salt, pepper, and bay leaves. Mix well to coat the meat evenly with the spices.

    4. Add potatoes and tomatoes:
      Toss in diced potatoes and chopped tomatoes (or tomato sauce). Stir to combine, then pour in the water or broth.

    5. Simmer:
      Reduce heat to low, cover, and simmer for about 20–25 minutes, or until potatoes are tender and the sauce has thickened. Stir occasionally and add a bit more water if it becomes too dry.

    6. Add veggies (optional):
      If using peas and carrots, add them in the last 5–10 minutes of cooking so they stay bright and tender.

    7. Taste and serve:
      Adjust seasoning with more salt or pepper if needed. Serve hot with warm tortillas, over rice, or inside gorditas or empanadas.

    8. Tips:

      • For a smoky flavor, add a small chopped chipotle pepper in adobo sauce.

      • You can use ground pork or a mix of pork and beef for a richer taste.

      • Leftovers taste even better the next day!

      • Would you like a version tailored for freezing or jar canning as well?

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