Picadillo Recipe (Mexican Picadillo) Recipe

I absolutely love this Picadillo Recipe (Mexican Picadillo) Recipe because it’s such a comforting, flavorful dish that comes together so quickly. The blend of ground beef, potatoes, and warm spices creates this cozy, homey meal that reminds me of family dinners growing up. Whether you’re new to Mexican cooking or a seasoned pro, you’ll find that this recipe is both approachable and satisfying.

What makes this Picadillo Recipe (Mexican Picadillo) Recipe really stand out is its versatility—you can serve it with rice, wrap it in tortillas, or even use it as a filling for empanadas. It’s a go-to for busy weeknights but special enough to pull out when you want to impress friends with something truly homestyle and delicious.

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Ingredients You’ll Need

These ingredients combine to create that classic Mexican picadillo flavor—ground beef meets savory spices, tangy tomato sauce, and hearty potatoes for a perfect balance. Most of these staples are easy to find, and small tweaks can reflect what you have at home.

• Ground beef: I prefer 80/20 for nice flavor without too much grease; leaner works too but may be less juicy.
• Salt: Essential to bring out all the flavors; you can adjust based on dietary needs.
• Black pepper: Freshly ground adds a nice bit of warmth and spice.
• Ground cumin: This spice gives the dish its earthy, smoky base—don’t skip it!
• Chopped onion: Adds sweetness and texture; white or yellow onions both work great.
• Garlic: Fresh cloves give a punch of aromatics that canned garlic just can’t match.
• Dried oregano: I like Mexican oregano here if I can find it, but regular oregano is a fine substitute.
• Tomato sauce: Using canned tomato sauce keeps it simple and consistent; no need for fresh tomatoes.
• Potatoes: Yukon gold or russet, peeled and diced—they absorb flavor while adding hearty texture.
• Water or beef broth: Beef broth adds extra depth of flavor, but plain water works in a pinch.
• Cilantro: Fresh for garnish—gives a bright, herbal note that lifts the dish.
• Tortillas or cooked rice: For serving, depending on your mood or meal plan!

Variations

I love to play around with this Picadillo Recipe (Mexican Picadillo) Recipe to keep it fresh. Sometimes I swap out the beef for turkey or even a plant-based ground alternative if I’m feeling vegetarian. Adding olives or raisins is a classic twist that I discovered during a trip to Mexico, and it adds a delightful sweet-savory touch.

• Meat Alternatives: Using ground turkey lets you keep it lean and light—my family actually can’t tell the difference once all the spices are in.
• Olives and Raisins: I add these occasionally for a touch of sweetness and saltiness; it’s a genuine crowd-pleaser.
• Spicier Version: Toss in some chopped jalapeños or a dash of chipotle powder if you want a smoky heat punch.
• Vegetarian Version: Swap the beef for crumbled tofu or lentils—season generously and cook until flavors meld beautifully.

How to Make Picadillo Recipe (Mexican Picadillo) Recipe

Step 1: Brown the Beef with Spices

Heat your skillet over medium-high heat and add the ground beef. As you break it into small crumbles, sprinkle in salt, black pepper, cumin, and oregano. Stir often to cook evenly—once the meat is no longer pink, about 5 minutes, you’re ready for the next step. I like to let the spices toast just a bit with the beef to deepen the flavor; this little trick makes a big difference.

Step 2: Add Aromatics and Tomatoes

Next, stir in the chopped onions and minced garlic. Let them cook for 2 to 3 minutes until softened and fragrant. Pour in the tomato sauce and give everything a good stir to combine. This creates a luscious base that coats the beef and sets your flavor foundation.

Step 3: Add Potatoes and Simmer

Now, toss in the diced potatoes along with the cup of water or beef broth. Turn the heat up slightly until it reaches a boil. Once boiling, lower the heat to a gentle simmer, cover the skillet with a lid, and let it cook for 15-20 minutes. The potatoes should become tender but not mushy—poke them with a fork to check. Simmering covered helps the flavors meld and keeps the moisture just right.

Step 4: Finish and Garnish

When the potatoes are soft, give the mixture a final stir and taste for seasoning. Garnish generously with fresh cilantro right before serving. I like to warm some corn tortillas on a skillet or prepare fluffy white rice to go alongside, making it a hearty, complete meal.

How to Serve Picadillo Recipe (Mexican Picadillo) Recipe

Garnishes

I always top my picadillo with fresh cilantro—its bright, herbaceous punch is the perfect contrast to the savory meat and potatoes. Sometimes I add a squeeze of fresh lime juice or a sprinkle of crumbled queso fresco for an extra layer of flavor and texture. A dollop of sour cream can also cool things down if you’ve amped up the heat.

Side Dishes

My favorite companions for picadillo are warm corn tortillas or fluffy white rice, both of which soak up the saucy goodness perfectly. For something lighter, a simple avocado salad or a quick slaw with lime dressing pairs beautifully. Sometimes I serve it with black beans or refried beans for a fuller Mexican-inspired meal.

Creative Ways to Present

For special occasions, I like to fill mini bell peppers or roasted poblano halves with the picadillo—makes for colorful, bite-sized delights at parties. You can also spoon it over baked potatoes or use it as a filling for empanadas or stuffed tortillas. Serving it family-style in a warm bowl with tortillas on the side encourages everyone to dig in and customize their plates.

Make Ahead and Storage

Storing Leftovers

Leftover picadillo tastes even better the next day, as the flavors have fully melded. I store it in an airtight container in the refrigerator for up to 3-4 days. Just make sure to cool it completely before refrigerating to keep the texture fresh.

Freezing

I’ve frozen picadillo several times with great results! Portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

Reheat picadillo gently on the stove over medium-low heat, adding a splash of water or broth if it seems dry. Stir occasionally to warm through evenly. You can also microwave leftovers covered, but be careful not to overheat, which can dry out the potatoes.

FAQs

Final Thoughts

This Picadillo Recipe (Mexican Picadillo) Recipe is close to my heart because it’s one of those meals that feels like home every time I make it. I hope you give it a try and find it just as comforting and easy to love as I do. It’s a recipe you can rely on to feed your family well and bring a little taste of Mexico to your kitchen, any day of the week.

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