This recipe provides a method for making Mexican Picadillo using ground beef and diced potatoes. The dish is cooked in a single skillet and serves as a versatile main course.
List of ingredients
- 1.5 lbs ground beef – lean is preferred or drain excess grease.
- 1 teaspoon salt – for basic seasoning.
- 1/2 teaspoon black pepper – for mild heat.
- 1 tablespoon ground cumin – adds earthy flavor.
- 1/2 cup chopped onion – provides an aromatic base.
- 2 cloves of garlic, minced – adds pungent flavor.
- Generous pinch of dried oregano – for herbal notes.
- 8oz can tomato sauce – used for the simmering base.
- 2 medium potatoes, peeled and diced – provides substance and texture.
- 1 cup water or beef broth – used for cooking the potatoes.
- Cilantro, for garnish – adds a fresh finish.
- Tortillas or cooked rice, for serving – traditional accompaniments.
step-by-step instructions
- Brown the meat: Heat a skillet on medium-high heat, add the ground beef, and break it into small crumbles.
- Season the beef: While the beef is browning, stir in the salt, pepper, cumin, and oregano; cook until the meat is no longer pink, approximately 5 minutes.
- Combine ingredients: Stir the chopped onion, minced garlic, tomato sauce, and diced potatoes into the skillet.
- Simmer: Add the water or beef broth and bring the mixture to a boil. Lower the heat to a simmer, cover with a lid, and cook for 15-20 minutes until the potatoes are soft.
- Finish and serve: Garnish the picadillo with fresh cilantro and serve alongside warmed tortillas or steamed rice.
Customizing Your Picadillo
Use Ground Turkey for Lower Fat
Ground turkey is a suitable replacement for ground beef if you prefer a leaner protein. Since turkey is milder, ensure you use the full amount of spices to keep the flavor bold.
Substitute Fresh Tomatoes
You can replace the canned tomato sauce with three diced fresh tomatoes during the summer. This changes the texture to be chunkier and provides a brighter acidity to the dish.
Use Garlic Powder for Convenience
If fresh garlic is unavailable, use garlic powder as a substitute. Use approximately one-quarter teaspoon of powder for every clove of fresh garlic required.
Beef Broth for Enhanced Flavor
Using beef broth instead of water increases the depth of the savory notes. You can also add a small amount of beef bouillon powder for extra saltiness and richness.
Lean Beef Selection
Choose a lean ground beef percentage to avoid excess oil in the final dish. If using standard ground beef, drain the grease after browning before adding the other ingredients.
Adding Extra Vegetables
Incorporate Green Peas
Adding one cup of green peas introduces a slight sweetness and a pop of color. Stir them in at the same time as the diced potatoes.
Add Diced Carrots
Carrots add nutritional value and a firm texture to the hash. Dice them into small cubes similar in size to the potatoes to ensure they cook through simultaneously.
Include Zucchini Pieces
Diced zucchini adds lightness and moisture to the picadillo. Because zucchini cooks faster than potatoes, add it during the last 10 minutes of simmering.
Use Fresh Green Beans
Cut green beans into small segments for added crunch. These should be added along with the potatoes to ensure they are tender by the time the dish is finished.
Adding Chili Peppers for Heat
Finely chop one or two jalapeño or serrano peppers for a spicy kick. Add these with the onions and garlic to allow the heat to mellow during the simmering process.
Advanced Flavor Enhancements
Adding a Bay Leaf
Place one dried bay leaf in the skillet during the simmering stage. This adds a subtle aromatic dimension that enhances the overall savoriness of the beef.
Use Flour to Thicken the Sauce
Sprinkle two tablespoons of all-purpose flour over the browned meat and stir for one minute before adding liquid. This creates a thicker, more cohesive sauce that clings to the beef and potatoes.
Adjusting Cumin Levels
The amount of cumin can be adjusted based on preference. Increase the amount for a more pungent, earthy flavor typical of Texas-style Mexican cooking.
Oregano Selection
Mexican oregano is preferred for this dish as it has a more citrusy profile. If using Mediterranean oregano, use a slightly smaller pinch as it can be more potent.
Serving Suggestions
Pairing with Mexican Rice
Serve the picadillo over a bed of red Mexican rice for a complete meal. The rice absorbs the extra tomato sauce from the beef.
Using as Taco Filling
Spoon the mixture into warm corn or flour tortillas. This makes the dish a portable meal and allows for the addition of fresh toppings like shredded lettuce.
Serving Over Pasta
Picadillo can be served over cooked pasta or noodles as a fusion-style dinner. This is a common variation in some Latin American regions.
Using with Gorditas
Stuff the beef and potato mixture into split gorditas. The thick corn cakes provide a sturdy base for the heavy filling.
Topping with Cotija Cheese
Sprinkle crumbled cotija cheese over the top before serving. The salty, dry nature of the cheese balances the richness of the beef and tomato sauce.
Side of Pinto Beans
Serve the dish alongside a portion of slow-cooked pinto beans. This adds protein and a creamy texture to the meal.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator. The picadillo will remain fresh and safe to eat for up to four days.
Freezing for Meal Prep
Picadillo freezes well and can be made in large batches. Allow the dish to cool completely before placing it in freezer-safe bags or containers.
Thawing Frozen Portions
Thaw frozen picadillo in the refrigerator overnight before reheating. This prevents the potatoes from becoming mushy during the warming process.
Preventing Freezer Burn
Squeeze as much air as possible out of freezer bags to prevent ice crystals. Ensure the seal is tight to keep the meat from drying out.
Reheating Methods
Stovetop Reheating
Place the leftovers in a small skillet over medium heat. Stir occasionally until heated through to maintain the texture of the potatoes.
Microwave Reheating
Heat in a microwave-safe bowl covered with a damp paper towel. Heat in 60-second intervals, stirring in between to ensure even warming.
Adding Liquid During Reheating
Add a tablespoon of water or beef broth when reheating. This restores the moisture to the sauce and prevents the beef from becoming dry.
Troubleshooting Common Issues
Preventing Mushy Potatoes
Cut the potatoes into uniform cubes of about half an inch. This ensures they all cook at the same rate and don’t break down into a mash.
Fixing a Thin Sauce
If the sauce is too watery, simmer the mixture without the lid for the last five minutes. This allows excess moisture to evaporate and thickens the consistency.
Managing Excess Grease
If the dish appears too oily, skim the fat off the top with a spoon before serving. Alternatively, use a lean grade of beef from the start.
Frequently Asked Questions
Can I use different types of potatoes?
Yes, Yukon Gold potatoes hold their shape well and provide a creamy texture. Russet potatoes are also acceptable but may break down more easily during simmering.
Is this dish naturally spicy?
The basic recipe is not spicy, as it relies on cumin and pepper. For heat, you must add fresh jalapeños or a pinch of cayenne pepper.
How long does the picadillo last?
It lasts up to four days in the refrigerator and up to three months in the freezer.
Can I add other vegetables?
Yes, any hardy vegetable like carrots or peas can be added. Just ensure they are diced small enough to cook within 20 minutes.
Print
Authentic Mexican Ground Beef and Potato Picadillo
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Mexican Picadillo – ground beef and potato hash simmered with onions and tomato. Serve with tortillas or rice!
Ingredients
- 1.5 lbs ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1/2 cup chopped onion
- 2 cloves of garlic, minced
- Generous pinch of dried oregano
- 8oz can tomato sauce
- 2 medium potatoes, peeled and diced
- 1 cup water or beef broth
- Cilantro, for garnish
- Tortillas or cooked rice, for serving
Instructions
- Step 1: Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
- Step 2: While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
- Step 3: Stir in onion, garlic, tomato and potatoes.
- Step 4: Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
- Step 5: Garnish with cilantro and serve with warmed tortillas or rice.
Notes
Substitute options: 3 fresh tomatoes (or canned), diced.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Entrees & Sides
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
- Sugar: 3 g
- Sodium: 849 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 101 mg