Mexican Picadillo Recipe

TIPS FOR MAKING THE BEST PICADILLO

Try not to fear salt! You need to generously season this Mexican picadillo with it. The salt assists with drawing out the kinds of the tomato sauce blend and truly makes the fundamentals one major glad family.

Taste as you go! Include another jalapeno or progressively salt in the sauce if necessary. The flavor level of jalapenos can change such a great amount, from not hot at all to madly blazing, so take a little minuscule chomp and testing it out. Likewise ensure you don’t over-salt – your tastebuds will thank you for that.

In the event that the meat begins to get dry during the cooking procedure (when the top is evacuated), include 1/4 cup of water to keep it clammy and keep cooking.

Picadillo

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Recipe by isabeleats Course: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Mexican Picadillo Recipe You’ll come across wayward variations of picadillo dependent on which country you’re having dinner in.

Ingredients

  • FOR THE SAUCE
  • 4 plum tomatoes, quartered

  • 1/2 medium white or yellow onion

  • 1/2 cup water

  • 1 teaspoon minced garlic (about 2 cloves)

  • 1 jalapeno pepper, stem removed (Remove the seeds if you don’t want it spicy. I like to keep them in.)

  • 1/2 teaspoon oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon cumin

  • FOR THE MEAT
  • 1 teaspoon cooking oil

  • 1/2 medium white or yellow onion, diced

  • 1 pound ground beef

  • salt, to taste

  • 1 medium white potato, diced

  • 1 large carrot, diced

  • 1/4 cup frozen peas

Directions

  • FOR THE SAUCE
  • Add all sauce ingredients in a large blender and puree until smooth. Taste and season with more salt if necessary. Set aside.

    At this point, I also like to make sure the spice level is to my liking. If it’s not spicy enough for me, I’ll half a jalapeno, blend and adjust until it’s perfect.
  • FOR THE MEAT
  • Heat a large skillet over medium-high heat. When hot, add the cooking oil, onion, ground beef and a generous pinch of salt. Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is lightly browned.
  • Add the potatoes, carrots and peas. Mix together with the meat and cook for 5 minutes.
  • Add the pureed sauce to the skillet, mix together and cover with a lid. Reduce the heat to medium-low and simmer for 10 minutes.
  • Remove the lid and continue cooking for 10 more minutes, until the potatoes and carrots are soft and tender. If the meat starts to get dry, add in 1/4 cup of water and continue cooking.
  • Remove from heat, taste and season with more salt if necessary. (I always tend to add another generous pinch or two of salt at this step.)
  • Serve with Mexican rice, in tacos, gorditas, sopes, on tostadas or on it’s own in a bowl.

Notes

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