Mexican picadillo is a versatile and delicious dish that is perfect for any occasion. Made with a combination of ground beef, tomatoes, potatoes, carrots, and a variety of spices, picadillo is a flavorful and hearty meal that can be served on its own, over rice, or inside tacos or burritos. With its simple ingredients and easy-to-follow steps, this classic Mexican dish is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
MEXICAN PICADILLO / PICADILLO MEXICANO
These is no one dish that signifies comfort food in Mexico like Picadillo. Mexican homemakers prepare it like American homemakers prepare Mac & Cheese. It is served at least once a week with beans, tortillas and salsa and sometimes some other side dish. It is delicious and satisfying. It is made with ground beef, potatoes,...
Provided by Juliann Esquivel
Categories Beef
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Heat oil in large deep skillet. Add the garlic and sauté to flavor the oil now add the onion, sweet pimento pepper and jalapeno continue to fry until onion gets limp.
- 2. Next raise the heat and add the meat and start to break it down and mix it with the onion mixture. I use a wooden spoon for this. For the next minute or two work at breaking the meat up and continue stirring the meat all around. Season the meat with one teaspoon salt and continue frying the meat. This should take about 4 minutes.
- 3. When the meat has almost lost all it's red color ( drain off most of the fat) and add the potatoes, and carrots. Continue breaking the meat up and mixing with the potatoes and carrots. Do this another 2 minutes. Now add the tomatoes and continue to cook everything over a high flame turning and mixing until the tomatoes start to break down.
- 4. Now break up your large Bay leaf in three small pieces and scatter along with the raisins in the pan. Mix with your spoon so everything gets well coated with meat mixture.
- 5. Now add all of your seasonings, Sprinkle all around the Adobo, Goya Sazon, oregano, cumin powder, black pepper, and salt Mix again to incorporate everything. Next add the lime juice and again mix well. Add the cup of water last. Give one more good stir as your pan will be full. Lower the flame to medium low cover and let cook for about 25 minutes.
- 6. Do not uncover pan during cooking time. after 25 minutes have passed uncover and stir again. check to see if the carrots and potatoes are done. If they still are not done give a good stir bringing up the juices from the bottom of the pan and bathing all the meat and potato mixture. Taste a little piece of meat to see if it has enough salt and seasonings. You may want to add a little of more of all the seasonings. I know I sometimes do this. Cover pan if the carrots and potatoes still are not done and cook 10/15 minutes more. After the time has elapsed uncover and cook uncovered 5/8 minutes more so liquid in the mixture begins to evaporate. This intensifies the flavor of the dish. When most of the liquid is gone remove from heat and let sit 5 minutes. Serve with beans, tortillas, salsa and rice if you like. I don't serve with rice since the Picadillo has potatoes in it. Garnish with lime wedges, green olives and some diced cilantro optional. Enjoy Buen Appetito
- 7. I have pictured above the picadillo served with beans and tortillas, I also served salsa with the dish.
PICADILLO (MEXICAN HASH)
This dish is fabulous served with a yellow saffron rice. If you want a little more spicy heat just add a touch more jalapeño pepper. My husband doesn't like green olives so I chop them real fine and he doesn't know they are there. It's very easy to adjust this recipe to your own liking. Once in a while I throw in some fresh...
Provided by pamela Stoner
Categories Beef
Time 55m
Number Of Ingredients 14
Steps:
- 1. Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
- 2. Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
- 3. Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.
Tips:
- Prep your ingredients: Before you start cooking, make sure you have all of your ingredients prepped and ready to go. This will help you save time and ensure that your picadillo is cooked evenly.
- Use a large skillet: Picadillo is a dish that tends to splatter, so it's important to use a large skillet that will give you plenty of room to stir and cook the ingredients without making a mess.
- Don't overcrowd the skillet: When you add the ingredients to the skillet, don't overcrowd it. This will prevent the ingredients from cooking evenly and will make it more likely for the picadillo to stick to the bottom of the skillet.
- Cook the picadillo over medium heat: Picadillo should be cooked over medium heat to allow the flavors to develop and to prevent the ingredients from burning.
- Stir the picadillo frequently: Stir the picadillo frequently to ensure that it cooks evenly and to prevent it from sticking to the bottom of the skillet.
- Season the picadillo to taste: Once the picadillo is cooked through, season it to taste with salt, pepper, and any other desired spices.
Conclusion:
Picadillo is a versatile and delicious dish that can be served in a variety of ways. It can be used as a filling for tacos, burritos, and empanadas, or it can be served as a main course with rice and beans. No matter how you choose to serve it, picadillo is sure to be a hit with your family and friends. So next time you're looking for a quick and easy Mexican dish to make, give picadillo a try!
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