Description
This authentic Mexican Picadillo recipe features a flavorful blend of ground beef simmered in a spicy tomato sauce with potatoes, carrots, and peas. It is a comforting and hearty dish commonly served with red rice and warm tortillas, perfect for a family meal or any occasion.
Ingredients
Scale
Tomato Sauce Base
- 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
Main 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
- Prepare the Tomato Sauce Base: 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. Process everything until smooth and well combined. Set this sauce aside for later use.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet, breaking it up into small pieces. Cook until the beef is fully browned. Drain excess grease from the skillet and return it to the heat.
- Simmer with Tomato Sauce: Pour the prepared tomato sauce from the blender into the skillet with the browned beef. Stir well to combine. Bring the mixture to a simmer, cover the skillet, and cook for 10 minutes. Lower the heat as needed to prevent burning.
- Add Vegetables and Continue Cooking: Add the diced potatoes, diced carrots, bay leaf, and green peas to the skillet. Stir everything thoroughly, cover again, and cook over medium heat for 25 to 30 minutes or until the vegetables are tender.
- Finish and Serve: Remove the bay leaf and discard before serving. Serve the picadillo hot, accompanied by red rice, warm tortillas, and fresh cilantro if desired.
Notes
- Mexican oregano has a distinct flavor different from Italian oregano and should not be substituted for it.
- Ground beef is traditional, but a mix of pork and beef or ground chicken or turkey can be used for lighter versions.
- Optional additions include Serrano pepper for extra heat, squash, green beans, olives, or raisins for added complexity.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 4 months.
Keywords: Mexican picadillo, ground beef, tomato sauce, potatoes, carrots, green peas, Mexican recipe, traditional Mexican dish