Best 11 Picadillo Taco Recipes

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Picadillo tacos are a flavorful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a filling made from ground beef, potatoes, tomatoes, and a variety of spices, picadillo tacos are a hearty and satisfying meal that is sure to please everyone at the table. Whether you are looking for a traditional recipe or something with a modern twist, there are countless ways to make picadillo tacos. So gather your ingredients, fire up the stove, and get ready to enjoy this delicious and easy-to-make meal.

Check out the recipes below so you can choose the best recipe for yourself!

PICADILLO TACOS - CRISPY GROUND BEEF AND POTATO TACOS (TACOS DE PICADILLO)



Picadillo Tacos - Crispy Ground Beef and Potato Tacos (Tacos de Picadillo) image

This Picadillo Tacos recipe (Tacos de Picadillo) makes crispy ground beef and potato tacos that are so easy to make. This recipe serves 10 and costs $11.14 to make. That's just $1.11 per serving!

Provided by Picadillo adapted from Cook's Country

Categories     Main Dish

Time 50m

Number Of Ingredients 18

2 pounds ground beef
1 large russet potato (peeled and cut into ¼-inch pieces)
salt and pepper
1 medium white onion (chopped fine)
1 medium green bell pepper (seeded and chopped fine)
3 large garlic cloves (minced)
2 teaspoons ground cumin
1 Tablespoon all-purpose flour
1 large Roma tomato (chopped fine)
¾ cup water
Vegetable oil (for frying, I used 3-4 cups)
20 yellow corn tortillas (6 or 8-inches)
chopped Roma tomatoes
shredded iceberg lettuce
shredded cheese (cheddar or Colby)
chopped avocado
salsa
chopped cilantro

Steps:

  • In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
  • Stir in flour and cook for 1 minute while stirring constantly. Stir in chopped tomato and water and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 1 minute. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
  • In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell. Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.
  • Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro. Serve immediately.

Nutrition Facts : ServingSize 2 tacos, Calories 386 kcal, Carbohydrate 33 g, Protein 20 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 89 mg, Fiber 4 g, Sugar 2 g

TACOS DE PICADILLO



Tacos de Picadillo image

In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses on the Mexican-American food he grew up on in South Texas, created this dish based on the rolled tacos served for nearly seven decades at the Malt House in San Antonio, a beloved Texas Mexican spot that was demolished in 2018. The meat is flavored with what Mr. Medrano calls the "holy trinity," a Texas Mexican spice paste of peppercorns, cumin and garlic. While many Mexican-Americans soften the tortillas in hot oil as for enchiladas, Mr. Medrano dips them in caldito, a broth created from the picadillo liquid.

Provided by Rachel Wharton

Categories     dinner, easy, meat, tacos, main course

Time 1h

Yield 10 tacos

Number Of Ingredients 12

4 large garlic cloves, peeled and minced
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
1 tablespoon canola or vegetable oil
1 pound lean ground beef
1/2 medium white onion, halved and thinly sliced
Kosher salt
10 corn tortillas, plus more as needed (see Tip)
1 cup thinly sliced iceberg lettuce, seasoned with salt
1 plum tomato, diced and seasoned with salt
Rice and beans, for serving
Salsa ranchera or other cooked tomato salsa (optional), for serving

Steps:

  • Use a mortar and pestle to mash the garlic, cumin seeds and peppercorns into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, cumin seeds and peppercorns in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
  • To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
  • Add half the blended garlicky liquid to the beef, along with 1/4 teaspoon salt and about 1 cup water. (The water should cover the beef by about two-thirds.) Let the mixture come to a simmer over medium heat. Let cook, occasionally scraping the bottom of the skillet using a wooden spoon to release any browned bits, until the liquid reduces slightly, 5 to 7 minutes. Turn off the heat and season to taste with salt.
  • Drain most but not all of the liquid from the beef picadillo into another skillet (you'll want to retain just enough to keep the meat moist), then cover the beef picadillo and set aside.
  • To the excess beef cooking liquid, add the remaining blended garlicky liquid, 1 cup water and 1/8 teaspoon salt. Bring the mixture to a strong simmer over medium-high heat and let it cook for about 5 minutes, then reduce the heat to medium-low. Season to taste with salt.
  • Taste the drained beef picadillo, season to taste, and add a few spoonfuls of the reduced broth to season the meat, if desired.
  • Lay one tortilla in the skillet containing the simmering broth and let it soak just until slightly softened, 5 or 6 seconds (enough time for the tortilla to absorb the flavors of the broth without absorbing too much liquid and falling apart). Working quickly, use a spatula to remove the softened tortilla from the skillet, allowing excess liquid to drip off, and lay the tortilla down on a plate. Spoon about 1/4 cup beef picadillo down the middle. Roll the taco and transfer it to a platter, seam side down. Repeat this step until you have filled all of the tortillas. Discard any remaining broth.
  • Sprinkle the tacos with the shredded lettuce and diced tomato. Serve with rice and beans and salsa, if using.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 214 milligrams, Sugar 1 gram, TransFat 1 gram

AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

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

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

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

PUFFY TACOS WITH PICADILLO FILLING



Puffy Tacos with Picadillo Filling image

Who can resist this sweet, savory mix of tender ground beef, raisins, almonds and olives served on slider rolls with garlic mayo? Considered comfort food throughout Latin America, picadillo works wonders as a satisfying filling for sandwiches, tacos and empanadas.

Provided by Rick Martinez

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil, plus more for frying
2 pounds ground beef chuck (20 percent fat)
1 medium white onion, chopped
1 large Yukon gold potato (8 ounces), peeled and chopped
1 large carrot, chopped
1 large poblano pepper, stemmed, seeded and chopped
1 jalapeno, stemmed and chopped
4 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups homemade chicken stock or low-sodium chicken broth
Six to eight 6-inch corn tortillas
Shredded iceberg lettuce, salsa roja, grated sharp Cheddar, cilantro, chopped white onion and lime wedges, for serving

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over high heat. Add half the beef and cook, breaking it up with a spoon, until browned on all sides but not completely cooked through, 4 to 6 minutes. Transfer to a medium bowl, leaving as much fat in the skillet as possible. Repeat with the remaining beef.
  • Reduce the heat to medium and add the garlic, carrots, jalapeno, onions, poblano, potato, 4 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables are tender but not browned, 10 to 12 minutes. Clear a space in the pan and add the tomato paste, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Stir to bring the whole mixture together, then add the stock and reserved beef along with any accumulated juices to the skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the bottom, until the liquid has evaporated, about 20 minutes. If necessary, season with salt and pepper.
  • While the picadillo is cooking, pour oil into a large Dutch oven or heavy-bottomed pot to come 3 inches up the sides and fit with a deep-fry thermometer. Heat over high heat until the thermometer registers 375 degrees F.
  • Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn it over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold it in place and cook until golden brown and crisp, about 1 minute. Invert the taco shell onto paper towels to drain. Repeat with the remaining tortillas.
  • Spoon the beef picadillo into the puffy taco shells. Top with lettuce, salsa, cheese, cilantro and onion. Serve with lime wedges.

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

BEEF PICADILLO PUFFY TACOS



Beef Picadillo Puffy Tacos image

Puffy Tacos: The Pride of San Antonio!

Provided by Superica, Atlanta, GA

Categories     Bon Appétit     Beef Shank     Kid-Friendly     Tortillas     Small Plates

Yield Serves 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for frying (about 4 cups)
1/2 small onion, chopped
1 small Yukon Gold potato, peeled, chopped
1 small carrot, peeled, chopped
1 small poblano chile, chopped
2 garlic cloves, thinly sliced
Kosher salt
2 pounds ground beef chuck (20% fat)
2 cups fresh salsa
8 corn tortillas
Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
Special equipment:
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.
  • Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
  • Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
  • Do ahead
  • Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.

CRISPY TACOS PICADILLO



Crispy Tacos Picadillo image

Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 19

2 teaspoons vegetable oil
1/2 large white onion, finely chopped (1 1/2 cups)
1 pound ground chuck (80 percent lean)
1 tablespoon minced garlic (1 to 2 cloves)
2 medium tomatoes, coarsely chopped (2 3/4 cups)
1 1/2 teaspoons paprika
1 teaspoon ancho chili powder or pasilla chili powder
1 teaspoon dried oregano
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
3/4 teaspoon ground cumin
1 1/2 cups water
2 teaspoons white vinegar
Vegetable oil, for frying
20 corn tortillas
Shredded iceberg lettuce, for serving
Chopped white onion, for serving
Shredded mild cheddar cheese, preferably longhorn, for serving
Salsa Picante, for serving

Steps:

  • Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
  • Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
  • Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.

PICADILLO TACOS



Picadillo Tacos image

Here is our recipe for tacos with potatoes. Its pretty easy. Where I live tacos are often made like this.

Provided by Leahs Kitchen

Categories     Meat

Time 45m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/3 cup onion, finely diced
3 medium potatoes, peeled and diced
2 garlic cloves, minced
1 -2 teaspoon cumin
2 tablespoons chili powder
1/2 teaspoon ground coriander
pepper
salt, opt.*
water

Steps:

  • Place diced potatoes in boiling water and cook until soft.
  • In the mean time fry the ground beef in a pan over medium high heat.
  • When the meat is nearly cooked add the onion and continue cooking until the onions are soft and browned.
  • Add the chili powder, coriander, cumin, and pepper, cooked potatoes and minced garlic.
  • Also add a little water to your meat to moisten it and pick up some of the bits of meat from the bottom of the pan, it only needs to be about a 1/4 of a cup.
  • Serve with warm flour tortillas and salsa.

Nutrition Facts : Calories 389.1, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 123.9, Carbohydrate 32.2, Fiber 5.2, Sugar 2.1, Protein 25.1

TACOS PICADILLO



Tacos Picadillo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings (12 tacos)

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
Dozen 5-inch corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

TURKEY TACOS PICADILLO



Turkey Tacos Picadillo image

Picadillo, a Latin American classic, is typically made with beef, but juicy turkey stands in well here. Scented with cumin and chili powder, the filling for these crunchy tacos is sweet and savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup chopped canned tomatoes
3/4 pound ground turkey
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
12 (5-inch) corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

COPYCAT LAREDO TACO COMPANY'S PICADILLO



Copycat Laredo Taco Company's Picadillo image

This is a copycat version of the Stripes convenience store's Laredo Taco Company's picadillo. It can be served as a main dish, or for a filling for soft tacos, enchiladas, chili rellenos and empanadas. Stripes is a convenience store in the southern states, similar to 7-11 stores. Laredo Taco Company is the name of the in-store Mexican cafe located in a majority of the Stripes stores.

Provided by Starman5

Categories     One Dish Meal

Time 1h5m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 16

1 lb extra lean ground beef
1 1/2 tablespoons olive oil
1 large onion, minced
1 green bell pepper, chopped
1 1/2 cups potatoes, diced into 1/4-inch cubes (about two medium potatoes)
3 garlic cloves
1 (28 ounce) can petite diced tomatoes, drained
2 cups water
2 teaspoons dried oregano (Mexican oregano preferred. It is a different herb than Italian oregano, and tastes similar, but has )
4 fresh epazote leaves, finely chopped or 2 more teaspoons dried oregano
1 tablespoon sugar
2 teaspoons cumin
1 teaspoon cayenne powder
4 teaspoons dried ancho chile powder or 1 tablespoon mild new mexico chile powder
1 teaspoon salt (to taste)
1/4 cup wheat bran flakes, optional. Wheat bran adds no flavor, just fiber

Steps:

  • Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
  • Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
  • While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
  • Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).

Nutrition Facts : Calories 168.8, Fat 6, SaturatedFat 1.7, Cholesterol 35.1, Sodium 369.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.9, Protein 14.4

Tips:

  • Choose the right ground beef: For the best flavor, use a ground beef that is at least 80% lean.
  • Brown the beef properly: Don't overcrowd the pan when browning the beef. Cook it in batches if necessary, so that the beef can brown evenly.
  • Drain the excess fat: Once the beef is browned, drain off any excess fat. This will help to reduce the calories and fat content of the dish.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your picadillo. Some good options include potatoes, carrots, peas, and corn.
  • Season the picadillo well: Picadillo is a flavorful dish, so don't be afraid to season it well. Use a variety of spices, such as cumin, chili powder, and oregano.
  • Let the picadillo simmer: Simmering the picadillo for a while allows the flavors to develop and meld together.
  • Serve the picadillo with your favorite toppings: Picadillo can be served with a variety of toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Picadillo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ground beef, and it can also be made with other types of meat, such as pork or chicken. Picadillo is a great dish to serve for a weeknight meal or for a special occasion. It is also a great dish to take to potlucks and parties.

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