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Mexican Picadillo Recipe

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4.1 from 8 reviews

This authentic Mexican Picadillo recipe features a flavorful ground beef stew simmered with a vibrant tomato-based sauce, tender potatoes, carrots, and peas. Perfectly seasoned with Mexican oregano, cumin, and aromatic spices, this hearty dish is easy to prepare on the stovetop and makes a comforting meal served alongside rice and tortillas.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • 4 Roma tomatoes (quartered)
  • 1 jalapeño (seeded and halved, optional)
  • ½ white onion (halved)
  • 3 cloves garlic (peeled)
  • 1 teaspoon Mexican oregano
  • 2 teaspoons beef bouillon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground cumin
  • 2 cups water or beef broth

Cooking Ingredients

  • 1 tablespoon olive oil
  • ½ white onion (diced)
  • 2 cloves garlic (minced)
  • 1 pound ground beef
  • 3 Yukon Gold (Idaho) potatoes (peeled and diced)
  • 2 carrots (peeled and diced)
  • 1 bay leaf
  • ½ cup green peas

Instructions

  1. Prepare the sauce: Add the quartered tomatoes, seeded jalapeño, peeled garlic cloves, halved onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and 2 cups of water or beef broth to a large blender. Blend until smooth and set aside.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook the beef: Add ground beef to the skillet, breaking it into small pieces. Cook until browned and no longer pink. Drain excess grease if necessary, then return the skillet to heat.
  4. Simmer with sauce: Pour the prepared tomato sauce into the skillet with the cooked beef. Stir to combine, bring to a simmer, cover, and cook for 10 minutes. Adjust heat as needed to avoid burning.
  5. Add vegetables and finish cooking: Stir in diced potatoes, carrots, bay leaf, and green peas. Cover and cook over medium heat for 25-30 minutes until the potatoes and carrots are tender.
  6. Serve: Remove bay leaf and serve the picadillo hot with red rice, warm tortillas, and fresh cilantro if desired.

Notes

  • Mexican oregano adds a distinctive flavor; if unavailable, substitute with regular oregano but note the flavor difference.
  • The jalapeño is optional depending on your spice preference.
  • Beef bouillon adds depth to the sauce, but you can replace it with beef broth for a less salty version.
  • Adjust the amount of water or broth to achieve desired sauce consistency.
  • Serve with warm tortillas or rice for a complete meal.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-picadillo-recipe/