Picadillo is savory, spicy, Mexican-inspired consolation meals created from juicy floor beef and tender potatoes stewed in seasoned tomato sauce. It’s straightforward to place collectively in a single skillet and scrumptious served with mushy tortillas or rice!
When you love Mexican flavors as a lot as I do, strive extra one-pan wonders like this weeknight burrito skillet and scorching steak fajitas subsequent.
This Mexican picadillo is a one-pan recipe with tender floor beef stewed with diced potatoes and veggies in a wealthy, spicy tomato sauce. In a approach, it’s a bit just like the Latin American model of Irish corned beef and hash. Filled with Mexican-style seasonings, picadillo is wealthy and savory with a contact of chili. Simply all-around scrumptious!
Why You’ll Love This Picadillo Recipe
- Daring flavors. Picadillo is the proper consolation meals. It’s savory and slightly spicy (with the choice to adapt the warmth, in fact), stuffed with tender potatoes, bell peppers, and juicy floor beef. This simplified recipe makes use of straightforward elements you’ll discover in most grocery shops.
- One skillet. You can also make picadillo on the stovetop in below an hour. Every part will get sautéed, simmered, and served proper out of the identical pan.
- Versatile. Whether or not you serve your picadillo over rice, in a taco, rolled up inside a burrito or in any other case, one factor is just about assured: It’ll be gone from the plate in minutes!
What Is Picadillo?
Conventional picadillo is a spicy Latin-American hash. It’s simmered like a stew or birria with floor meat and veggies, typically served as a filling for tacos or with rice and beans. It’s a humble, flavorful dish that you would be able to put together in a single skillet, with a great deal of methods to customise the recipe.
Cuban vs. Mexican Picadillo
The recipe we’re making right here is extra of a Mexican picadillo, with elements like chili peppers, potatoes, and tomatoes. In the meantime, Cuban picadillo recipes are typically tangier, with crimson wine, vinegar, and add-ins like bay leaves and raisins. You’ll discover Puerto Rican variations and picadillo from different cultures, too! Even the Philippines (of Filipino hen adobo fame) has their model, referred to as giniling.
Substances For Picadillo
I’ve tailored the elements in conventional picadillo to make this recipe a bit extra approachable for folk at house. It is probably not an genuine picadillo, per se, however I believe it captures the essence and flavors whereas utilizing available elements.
You’ll discover some fast notes beneath. Scroll to the recipe card for the printable recipe particulars, adopted by a step-by-step overview with images exhibiting how one can make it.
- Olive Oil – Or one other cooking oil with a light taste, for sautéeing.
- Floor Beef – I like to recommend lean floor beef. You can too make picadillo with floor pork, hen, or turkey.
- Potatoes – The most effective potatoes for picadillo are russet and Yukon potatoes. Peel and cube the potatoes beforehand.
- Onion and Bell Peppers – Yellow onion and bell pepper; any colour will work, however I exploit inexperienced and crimson. Take away the seeds from the peppers earlier than you cube them.
- Chili Pepper – This may be poblano pepper (the basic alternative for Mexican picadillo), jalapeño, serrano, or any selection you’d like. I extremely suggest eradicating the seeds to mood the warmth a bit. In a pinch, you should utilize dried chilies or chili flakes. Adapt the quantity of chili or depart it out in the event you desire a milder dish.
- Garlic – Freshly minced, or you’ll be able to substitute ½ teaspoon of garlic powder per clove.
- Tomato Sauce – Select your favourite store-bought or home made tomato sauce, passata, or tomato purée.
- Seasonings – Cumin and oregano enhance the Mexican-inspired flavors. You can too swap in a mix, like fajita seasoning, or add slightly cinnamon for heat.
Recipe Suggestions
- Drain any extra grease. After browning the meat, in the event you discover fairly a little bit of grease accumulating within the skillet, make sure to drain it earlier than you add the veggies. This typically occurs in the event you’re utilizing beef with the next fats content material. You don’t desire a greasy picadillo.
- Serve with lime. A squeeze of recent lime brings out the picadillo’s savory, spicy flavors. All the time serve with lime wedges!
- Extra add-ins. Be at liberty so as to add chopped carrots, pitted olives (for Puerto Rican-style picadillo), or raisins for a sweet-savory distinction.
- Amp up the warmth. When you like your picadillo with extra spice, stir in slightly adobo sauce from a jar or chipotle in adobo. You can too add further chili to style.
Storing and Reheating Leftovers
- Refrigerate. Retailer leftover picadillo in an hermetic container and refrigerate it for as much as 4 days. I typically use leftover picadillo because the filling for Southwest egg rolls or beef enchiladas!
- Reheat. Heat your leftovers within the microwave or on the stovetop. When you discover that the feel is a bit dry, add slightly further tomato sauce, broth, or water when reheating.
- Freeze. Picadillo freezes properly for as much as 2 months. Thaw the leftovers within the fridge in a single day earlier than you reheat them.
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- 1 tablespoon olive oil
- 1 pound lean floor beef
- 3 to 4 small potatoes, peeled and diced, about 2 cups
- 1 yellow onion, chopped
- ½ crimson bell pepper, seeded, chopped
- ½ inexperienced bell pepper, seeded, chopped
- 1 small chili pepper, like poblano or jalapeno, seeded and chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- salt and freshly floor black pepper, to style
- 1 teaspoon floor cumin
- 1 teaspoon Mexican oregano
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Brown the meat. Warmth olive oil in a big skillet over medium-high warmth. Add the meat, season it to style with salt and pepper, and prepare dinner till browned. Take away the meat from the skillet and put aside.
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Prepare dinner the veggies. In the identical skillet, add the potatoes and prepare dinner them for five minutes. Add onion, bell peppers, chili pepper, and garlic. Prepare dinner, stirring for five minutes.
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Put all of it collectively. Add the meat and return it to the skillet. Add tomato sauce, cumin, and oregano. Season to style with salt and pepper. Simmer the picadillo for 20 minutes.
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End. After 20 minutes, test the potatoes for doneness. They need to be cooked at this level.
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Serve. Serve the picadillo with some freshly cooked rice or with tortillas.
- Drain extra fats. In case you are utilizing beef with the next fats content material, be sure that to empty extra grease from the skillet.
- Serve it with limes. Picadillo flavors pair wonderful with lime juice, so all the time serve your picadillo with some lime wedges.
- Extra veggies. If you’d like some further veggies in your picadillo, you’ll be able to add corn or chopped carrots.
- Potato choices. The most effective potatoes for this dish are russet and Yukon gold potatoes.
Energy: 240kcal | Carbohydrates: 26g | Protein: 20g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 47mg | Sodium: 253mg | Potassium: 961mg | Fiber: 4g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 58mg | Calcium: 39mg | Iron: 4mg
Dietary information is an estimate and offered as courtesy. Values might differ based on the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
How you can Make Picadillo
You’re about 45 minutes and one skillet away from this straightforward home made Mexican picadillo. Observe the steps beneath:
- Brown the meat. First, season the bottom beef, then brown it in a skillet with olive oil. Take away the meat to a plate afterward.
- Prepare dinner the veggies. In the meantime, add the potatoes to the skillet. Prepare dinner for five minutes, then add the onions, bell peppers, chilies, and garlic. Sauté the veggies for an additional 5 minutes in order that they soften.
- Put all of it collectively. Now, return the cooked beef to the skillet. Stir within the tomato sauce, then the cumin and oregano, and season to style. Simmer the picadillo for about 20 minutes, till the potatoes are carried out.
- Serve. Dish up your picadillo with rice or mushy tortillas. See the part earlier for simpler serving concepts.
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