Authentic Mexican Picadillo: A Flavorful and Comforting Dish
Mexican Picadillo is a beloved staple in households across Mexico, celebrated for its simplicity and bold flavors. Made with ground beef, tender potatoes, and a smoky tomato-and-chile sauce, this hearty dish is versatile enough to serve as a main course with rice and tortillas or as a savory filling for tacos, empanadas, and stuffed peppers. Let’s explore how to prepare this authentic and satisfying dish!
Ingredients
- 1.5 pounds ground beef (80/20): Perfect balance of flavor and tenderness.
- 2 medium potatoes: Peeled and diced into ½-inch chunks for an earthy texture.
- ½ cup onions: Diced for subtle sweetness.
- 1 teaspoon salt: Enhances all the flavors.
- 1 teaspoon black pepper: Adds a touch of heat.
- 2 Roma tomatoes: The base of the sauce, bringing richness and acidity.
- 3 jalapeños: Adds a moderate heat; adjust to your spice preference.
- 1 serrano pepper: For an extra spicy kick (optional).
- 2 cloves garlic: Infuses the dish with aromatic depth.
- ¼ cup water: Helps blend the sauce.
- 1 teaspoon oil: For roasting the vegetables and cooking the beef.
Step-by-Step Instructions
1. Roast the Vegetables
- Heat 1 teaspoon of oil in a small frying pan over medium heat.
- Add the whole tomatoes, jalapeños, serrano pepper, and garlic cloves.
- Roast until the skins are charred and blistered, turning occasionally for even cooking. This step develops a smoky, rich flavor in the sauce.
2. Make the Sauce
- Transfer the roasted vegetables to a blender or food processor.
- Add ¼ cup of water and blend to your preferred consistency—smooth or slightly chunky. Set the sauce aside.
3. Cook the Ground Beef
- In a large skillet over medium heat, add the ground beef, onions, salt, and black pepper.
- Cook, breaking the beef apart with a spatula, until fully browned and no longer pink. Drain excess fat if necessary, but leave a bit for flavor.
4. Add Potatoes and Sauce
- Stir the diced potatoes into the cooked beef, ensuring they are evenly distributed.
- Pour in the roasted tomato-and-chile sauce, mixing well to coat everything in the rich, smoky flavors.
5. Simmer Until Tender
- Reduce the heat to medium-low, cover, and let the picadillo simmer for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking. Add a splash of water or broth if the sauce becomes too thick.
6. Serve
- Remove from heat and serve hot. Enjoy your picadillo over a bed of rice, wrapped in warm tortillas, or as a filling for tacos, empanadas, or stuffed vegetables.
Tips for Perfect Picadillo
- Control the Spice: Adjust the number of jalapeños or omit the serrano pepper for a milder dish. For extra heat, add another serrano or sprinkle in crushed red pepper flakes.
- Add Herbs: Garnish with fresh cilantro or stir in a pinch of ground cumin for added depth.
- Incorporate Vegetables: Add peas, carrots, or zucchini to boost the dish’s nutritional value and texture.
- Prepare Ahead: Picadillo stores well—refrigerate for up to 3 days or freeze for longer storage. The flavors deepen over time, making it an excellent make-ahead meal.
Why You’ll Love This Recipe
Authentic Mexican Picadillo is a dish that’s as comforting as it is flavorful. The smoky, slightly spicy sauce paired with juicy ground beef and tender potatoes makes for a satisfying meal that everyone will enjoy. Its versatility allows you to get creative, whether you’re serving it as a classic main dish or reinventing it as a filling for your favorite Mexican dishes.
This recipe offers a true taste of Mexico with its bold flavors and simple preparation. Perfect for weeknight dinners or family gatherings, it’s a dish that will quickly become a favorite in your kitchen.
Enjoy every bite of this comforting classic! 🌮🍅🌶️