Mexican Picadillo Recipe
I still remember the first time I made Mexican Picadillo in my kitchen. The aroma of sizzling onions, garlic, and jalapeños filled the air, making me impatient to dig in. What I love most about this dish is how simple yet flavorful it is.
Ingredients
- Olive oil
- Yellow potatoes
- Onion
- Garlic
- Jalapeño pepper
- Serrano pepper optional
- Ground beef
- Fresh tomatoes
- Beef stock
- Paprika
- Mexican oregano
- Cumin
- Salt and black pepper
- Cooked rice or tortillas for serving
Instructions
- Start by heating olive oil in a large pan over medium heat. Add chopped onions, diced potatoes, and jalapeño peppers. Cook for about 5 minutes, stirring occasionally, until the onions soften.
- Next, add minced garlic and ground beef to the pan. Use a wooden spoon to break up the beef into small pieces. Let it cook for about 5 minutes, until it’s browned but not fully cooked through.
- Now, stir in the chopped tomatoes, beef stock, paprika, Mexican oregano, cumin, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low and let the Picadillo simmer for about 20 minutes. Stir occasionally to make sure the potatoes cook evenly and absorb all the delicious flavors.
- Once everything is cooked through, taste and adjust seasoning if needed. Serve hot over white rice or with warm corn tortillas. Top with fresh lime juice, sliced jalapeños, and your favorite hot sauce!
Notes
- Let it simmer longer for richer flavor. The longer it cooks, the deeper the taste.
- Use fresh tomatoes instead of canned. Fresh tomatoes enhance the dish with a natural sweetness.
- Don’t overcook the potatoes. They should be tender but not mushy.
- Spice it up! Add chili flakes or more jalapeños if you love heat.