Mexican Picadillo – A Hearty, Spiced Ground Beef Classic

Mexican Picadillo is one of the most comforting and beloved dishes in traditional Mexican home cooking. At its heart, it’s a humble ground beef and potato stew, simmered in a richly seasoned tomato-based sauce with warm spices, aromatics, and vegetables. It’s simple, budget-friendly, and full of layered flavors that only get better with time.

Picadillo (from the Spanish picar, meaning “to mince”) is common across Latin America, but the Mexican version stands out for its use of diced potatoes, carrots, and sometimes peas, all simmered with ground meat and bold flavors like cumin and garlic.

This dish is as versatile as it is satisfying — perfect for taco night, stuffing into empanadas, or serving over rice. It’s quick enough for busy weeknights, and deeply nostalgic for many Mexican households.

Ingredients Overview

The beauty of Mexican Picadillo lies in its simplicity. Here’s a look at the key ingredients and what they contribute:

• Ground Beef: Traditionally made with 80/20 ground beef for flavor and richness. Ground turkey or chicken can be substituted for a lighter version.

• Potatoes: Diced russet or Yukon gold potatoes add heartiness and help absorb the savory sauce. They should be cut into small cubes for even cooking.

• Carrots: Add color, sweetness, and texture contrast. Like potatoes, they should be diced finely.

• Roma Tomatoes: Blended into the sauce, tomatoes form the base and give the dish its characteristic red hue and gentle acidity.

• White or Yellow Onion: Cooked until soft and golden, onions are essential for building flavor in the sofrito (base).

• Garlic: Adds depth and fragrance — use freshly minced garlic for best results.

• Cumin: Warm and earthy, cumin gives the dish its signature Mexican flavor.

• Bay Leaf: Adds subtle herbal depth during simmering.

• Peas (Optional): Some regional variations include peas for sweetness and texture. Frozen peas work well.

• Chicken or Beef Broth: Helps thin the sauce and infuses the dish with savory flavor. Water can be used if broth is unavailable.

• Oil: A neutral oil like vegetable or avocado oil is used for sautéing.

• Salt & Pepper: Season generously to balance the sweet and savory elements.

Ingredient Tips:

• For extra flavor, sear the potatoes before adding them to the stew.

• Blend fresh tomatoes with onion and garlic, or use canned tomato sauce as a shortcut.

• Skip the peas if you’re aiming for a more traditional northern Mexican version.

Step-by-Step Instructions

1. Blend the Tomato Sauce

In a blender, combine:

• 3–4 Roma tomatoes (or 1 cup canned tomato sauce)

• ½ onion

• 2 garlic cloves

• ½ cup broth or water

Blend until smooth and set aside.

2. Brown the Ground Beef

In a large skillet or sauté pan, heat 1 tablespoon oil over medium heat.

Add 1 lb ground beef. Break it up with a wooden spoon and cook until browned and no longer pink — about 6–8 minutes. Drain excess fat if needed.

Season with:

• Salt and pepper to taste

• 1 teaspoon ground cumin

Stir to coat the meat in spices.

3. Sauté the Vegetables

Add:

• ½ diced onion (if not already blended)

• 1 diced carrot

• 1 diced potato

Cook 4–5 minutes, stirring often, until they begin to soften and pick up color.

4. Simmer the Sauce

Pour in the blended tomato mixture and stir to combine. Add:

• 1 bay leaf

• ½ cup additional broth or water

Bring to a simmer. Cover and reduce heat to low. Cook for 15–20 minutes, or until the potatoes and carrots are tender and the sauce has thickened slightly.

5. Finish and Serve

Taste and adjust seasoning with salt and pepper. Stir in ½ cup frozen peas (optional) and simmer 2–3 more minutes.

Remove bay leaf and serve hot, garnished with fresh cilantro if desired.

Tips, Variations & Substitutions

• Make It Spicy: Add 1–2 chopped chipotle peppers in adobo sauce or a pinch of chili powder to the tomato blend.

• Stretch the Meal: Add canned pinto or black beans for added protein and volume.

• Alternate Proteins: Try ground turkey, pork, or a plant-based meat substitute.

• For Empanadas or Stuffed Peppers: Simmer until the sauce is thicker and reduced — this helps prevent soggy pastry or over-moist filling.

• Add Raisins or Olives (Cuban Style): Some variations include sweet raisins and briny green olives for a savory-sweet combo.

• Make-Ahead Friendly: Flavors deepen overnight — store in the fridge for up to 4 days or freeze for up to 3 months.

Serving Ideas & Occasions

Picadillo is versatile and delicious with a range of sides and presentations. Here’s how to enjoy it:

Serve With:

• Warm corn or flour tortillas

• Steamed white or Mexican rice

• Refried beans

• Fried plantains or sautéed greens

Great For:

• Tacos, tostadas, or burritos

• Stuffed into empanadas or chiles rellenos

• Weeknight meal prep

• Budget-friendly family dinners

Its cozy, nostalgic flavor makes it perfect for both casual and festive meals alike.

Nutritional & Health Notes

Mexican Picadillo is protein-rich and naturally gluten-free. The mix of beef, vegetables, and tomato-based sauce offers balanced nutrition and comforting flavor.

Per Serving (approximate, 1 cup):

• 300–350 calories

• 20–25g protein

• 10–15g fat (depending on meat)

• 25–30g carbohydrates (mostly from potatoes and carrots)

Health Tips:

• Use lean ground beef or turkey for lower fat.

• Add extra vegetables like zucchini or spinach to boost fiber.

• Reduce salt by using low-sodium broth.

It’s hearty and satisfying while offering the potential for healthy adaptations.

FAQs

Q1: Can I make Mexican picadillo ahead of time?

A1: Absolutely. In fact, picadillo often tastes better the next day after the flavors have had time to develop. Store in an airtight container in the fridge for up to 4 days.

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Q2: Can I freeze picadillo?

A2: Yes, it freezes very well. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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Q3: What’s the difference between Mexican and Cuban picadillo?

A3: Cuban picadillo often includes raisins and olives for a sweet-savory twist, while Mexican versions are usually simpler and more savory, often including potatoes and carrots in a spiced tomato sauce.

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Q4: Can I make this dish spicy?

A4: Definitely. Add jalapeño, chipotle in adobo, or chili powder to the sauce for extra heat. Start small and adjust to taste.

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Q5: What kind of potatoes should I use?

A5: Russet or Yukon gold potatoes work best. Dice them into small cubes so they cook quickly and evenly.

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Q6: Can I use canned tomato sauce instead of fresh tomatoes?

A6: Yes. Substitute 1 cup of plain canned tomato sauce for the blended tomato mixture. It’s a convenient and equally flavorful shortcut.

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Q7: Is Mexican picadillo healthy?

A7: Yes — it’s well-balanced and made with real, whole ingredients. Choose lean meat and limit added oil or salt to keep it lighter.

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