I’ve been perfecting this traditional Mexican Picadillo recipe for years, and I’m excited to share this beloved comfort dish that has graced Mexican family tables for generations. This savory combination of ground beef, potatoes, and aromatic spices creates a versatile filling that’s perfect for tacos, burritos, or served over a bed of steaming rice.
A Bit of History
Picadillo, derived from the Spanish word “picar” (to mince or chop), reflects the influence of both Spanish colonization and indigenous Mexican cooking traditions. While variations exist throughout Latin America, this Mexican version with potatoes has become a staple in households across the country, particularly in northern Mexico where beef dishes reign supreme.
Ingredients
For 6 servings:
- 1 lb (450g) ground beef, 80/20 lean-to-fat ratio
- ½ cup (75g) onion, finely diced
- 1 green bell pepper (150g), diced
- 2 cups (400g) potato, peeled and diced into ½-inch cubes
- 4 cloves garlic (12g), minced
- 8 ounces (240ml) tomato sauce
- 1½ cups (360ml) beef broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
Detailed Instructions
Preparing the Base
- I begin by heating a large, heavy-bottomed skillet over medium heat. Once hot, I add the ground beef, breaking it up with a wooden spoon into small, even pieces. I cook it until it’s mostly browned, about 7-8 minutes, then drain excess fat while retaining just enough for flavor.
- After returning the skillet to heat, I add the diced onion, green bell pepper, and potatoes. These vegetables need to be cut uniformly to ensure even cooking. I cook this mixture for 5-6 minutes, stirring occasionally, until the onions become translucent and the peppers start to soften.
- When the vegetables have softened, I add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown and become bitter.
Building the Flavors
- I pour in the tomato sauce and beef broth, which will create the perfect amount of sauce to cook the potatoes and coat the meat. Then, I add my carefully measured seasonings: salt, pepper, cumin, and coriander. The bay leaf goes in last, adding a subtle depth to the dish.
- Once everything is combined, I bring the mixture to a gentle simmer and cover the skillet. This creates a steamy environment that helps cook the potatoes efficiently. I let this cook for 10 minutes undisturbed.
- After the initial cooking period, I remove the lid and stir the mixture. The next 10 minutes of cooking without the lid are crucial – this reduces the liquid and concentrates the flavors while ensuring the potatoes become perfectly tender. The dish is ready when most of the liquid has evaporated and the potatoes are easily pierced with a fork.
Serving Suggestions
I serve this picadillo piping hot with warm flour tortillas and Mexican rice. For an authentic experience, I sometimes add:
- Fresh lime wedges for squeezing
- Chopped cilantro
- Diced white onion
- Sliced radishes
Storage and Reheating
This picadillo keeps well in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of beef broth to maintain moisture.
Nutrition Information
Per serving (approximately 1 cup):
- Calories: 325
- Protein: 23g
- Carbohydrates: 24g
- Dietary Fiber: 3g
- Total Fat: 16g
- Saturated Fat: 6g
- Sodium: 680mg
- Potassium: 820mg
- Iron: 15% DV
- Vitamin C: 45% DV
This hearty dish provides a balanced meal with protein from the beef, complex carbohydrates from the potatoes, and essential vitamins and minerals from the vegetables. It’s particularly rich in iron and vitamin B12, making it a nutritious choice for a family dinner.
Remember to adjust seasonings to taste, as every kitchen and palate is different. The key to perfect picadillo lies in allowing the flavors to meld while achieving the right sauce consistency – not too dry, but not soupy either.
