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    Home » Recipes » Beef » Mexican Picadillo + VIDEO

    Mexican Picadillo + VIDEO

    Last Updated November 9, 2022. Originally Posted October 17, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Picadillo is a classic Mexican recipe that delivers big bold flavors and is comforting on chilly nights. Made with ground beef, potatoes, and a Northern twist.
    Jump to Recipe Print Recipe
    Mexican picadillo served on a white plate next to Mexican rice and chile pasado.

    This is a sponsored post in partnership with Mazola® Corn Oil.

    Mexican picadillo served on a white plate next to Mexican rice and chile pasado.

    Mexican Picadillo is the ultimate comfort food. 

    Everyone has their own version of making this popular dish.

    It even varies from family to family, but this is the way my family makes it in Durango, Mexico. 

    One bite, and I’m instantly transported back to my grandmother’s humble kitchen located in the DGO. 

    Bursting with flavor and filled with fond memories. 

    Ingredients

    The ingredients needed to make Mexican picadillo labeled on a wooden surface.

    • Ground Beef – Swap out for ground turkey, ground chicken, or ground pork.
    • Chile Pasado – Can’t find it? Use either 2 roasted poblano peppers or 2 roasted chilaca.
    • Potato – Dice the potato into small pieces so it can cook faster.
    • Mazola® Corn Oil will help in cooking the ground beef.
    • Tomatoes and jalapeno are needed to make a spicy tomato sauce.
    • Water – Please see recipe card below for exact measurements.
    • Onion and garlic add great flavor to this (and just about any) dish.
    • Salt can be substituted with chicken bouillon or beef bouillon.
    • Black Pepper adds a subtle sharpness. 
    • Cumin and oregano are both earthy and deep spices. 

    Here, I’m calling this recipe “Picadillo estilo Durango.”

    However, some people in the Northern states might refer to it as “Picadillo Ranchero” or “Picadillo Norteño.” 

    A great way to make this a more complete meal is to add veggies like green beans or carrots. Adjust this basic recipe to make it your own.

    How to Rehydrate Chile Pasado

    Chile pasado rehydrated and chopped into small pieces.

    • Pour hot water over the chile pasado and let sit for 20 minutes. OR, boil in hot water and let stand for 5 minutes. 
    • Remove the stems and seeds. Chop into small pieces. 

    Chile pasado is not a type of chile. It’s a type of drying method commonly used in Durango and Chihuahua. 

    Typically, we use poblano peppers and chilacas to make chile pasado. 

    If you can’t find it, use roasted poblano pepper. 

    How to Make the Tomato Sauce

    Tomatoes and jalapeno cooking in a pot and blending in a blender.

    • Boil two fresh tomatoes and a jalapeno. 
    • Blend until smooth. 

    Remove the skins and the stem on the jalapeno before blending. 

    This recipe is not too spicy. Level 5 to 6. But if you like it spicier, use more jalapeño peppers or serrano peppers in the tomato sauce or rehydrate more chile pasado. 

    Ground beef cooking in a large nonstick skillet.

    • Heat the Mazola® Corn Oil in a large skillet.
    • Cook ground meat until brown on medium-high heat.
    • Add onion, garlic, teaspoon cumin, oregano, salt and pepper.

    Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe, its neutral flavor allows for the dish’s flavors to shine.  

    Let the ground beef brown before proceeding to the next step. 

    Potatoes and tomato sauce being added to a large skillet with ground beef.

    • Add diced potatoes to the beef mixture. Cook for 2-3 minutes. 
    • Add the rehydrated chile pasado and tomato sauce. 
    • Stir with a wooden spoon to combine. Cook for 10 minutes on medium-low heat, or until potatoes are fork tender. 

    These are only about 1-inch squared potatoes and don’t take a long time to cook.

    Note: The smaller the potatoes, the faster they cook. 

    It might look juicy here, but it cooks down after 10 minutes. 

    For a juicier beef picadillo, add 1 cup of beef broth with the tomato sauce. For an even thicker consistency, add a tablespoon of tomato paste.

    Mexican picadillo served on a white plate next to chile pasado and a tortilla warmer.

    Frequently Asked Questions

    Why is it called picadillo?

    Picadillo was invented in Spain and was later adopted by Latin American countries. Ground beef is always used in this recipe because it comes from the Spanish word picar which means “to mince.” 

    How to Store:

    Store leftover picadillo mexicano in an airtight container and place in the fridge for up to 5 days. Potatoes do not store well in the freezer. Remove and place the ground beef in a plastic bag, removing as much air as possible. Store in the freezer for up to 4 months. 

    Different Ways to Reheat:

    • Serve on a plate and reheat in a microwave for 1 ½ to 2 minutes. 
    • Reheat in a large pan for 5 minutes on medium high heat. You might need to add some beef broth depending on the amount that’s being reheated. 
    • If frozen, thaw in the refrigerator overnight. Then reheat in a pot with 1 cup of beef broth for 5-7 minutes. 

    Mexican picadillo served on a white plate next to Mexican rice and fresh cilantro.

    Sides

    Mexican Rice

    Frijoles de la Olla

    Corn Tortillas

    Mexican Picadillo (estilo Durango) is pure comfort food and perfect for the whole family. This traditional dish delivers richness, depth, flavor, and spice. Buen provecho!

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    Did you make this recipe? Please rate the recipe below!

    Mexican picadillo served on a white plate next to Mexican rice and chile pasado.

    Mexican Picadillo

    Picadillo is a classic Mexican recipe that delivers big bold flavors and is comforting on chilly nights. Made with ground beef, potatoes, and a Northern twist.
    4.97 from 58 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 383kcal
    Author: Maggie Unzueta

    Ingredients

    • 3 chile pasado (use 5 if you like it spicy)
    • 2 cups water (to rehydrate chile)
    • 2 tomatoes
    • 1 jalapeno
    • 2 cups water (to cook tomatoes + jalapenos)
    • 1 cup water (to blend)
    • 2 tbsp oil
    • 1 lb ground beef
    • 1 tbsp salt
    • 1/2 tsp pepper
    • 1 tsp ground cumin
    • 1 tsp ground oregano
    • 1 garlic clove finely minced
    • 1/4 onion diced
    • 1 potato diced 1-inch pieces

    Instructions

    • Pour hot water over the chile pasado in a heat proof container. 
    • Let sit for 20 minutes, OR boil for 5 minutes. Let cool. 
    • Cut off stems and remove seeds. 
    • Chop into small pieces
    • Set aside until ready to use. 
    • Place tomatoes and jalapeno in a stock pot.
    • Cover with water. 
    • Bring to a boil. Boil for 5 minutes.
    • Let cool slightly. 
    • Discard cooking water. 
    • Place tomatoes, jalapeno, and 1 cup of water in a blender. 
    • Blend until smooth. 
    • Heat oil. 
    • Add ground beef. 
    • With your spatula, break down the beef as it cooks. 
    • Once it’s brown, add the garlic, onion, salt, pepper, cumin, and oregano. 
    • Mix everything together. 
    • Add the potato.
    • Cook for 2 minutes. 
    • Add the tomato sauce and chile pasado. 
    • Stir to combine. 
    • Cover and lower heat to medium-low. 
    • Cook for 10 minutes, or until the potatoes are fork tender. 
    • If you like it juicier, add 1 cup of beef broth. 

    Video

    Notes

    If you can’t find chile pasado, use 2 roasted poblano pepper, diced. 
    For a juicier beef picadillo, add 1 cup of beef broth with the tomato sauce. For an even thicker consistency, add a tablespoon of tomato paste.
    Different Ways to Reheat:
    • Serve on a plate and reheat in a microwave for 1 ½ to 2 minutes. 
    • Reheat in a large pan for 5 minutes on medium high heat. You might need to add some beef broth depending on the amount that’s being reheated. 
    • If frozen, thaw in the refrigerator overnight. Then reheat in a pot with 1 cup of beef broth for 5-7 minutes. 
     

    Nutrition

    Calories: 383kcal | Carbohydrates: 7g | Protein: 21g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 709mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    *See www.mazola.com for information about the relationship between corn oil and heart disease.  

    ** Corn oil is a cholesterol-free food that contains 14g of total fat per serving.

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Taryn

      December 5, 2018 at 5:21 pm

      Love Mexican food, and this looks really yummy. It’s so cool that you’re continuing a tradition in your family!

      Reply
      • Maggie Unzueta

        December 11, 2018 at 11:59 am

        Smiling … thank you!! I think so too. 🙂

        Reply
    2. Bindu Thomas

      December 5, 2018 at 8:51 pm

      I don’t have any Mexican food yet. This looks really delicious. I will try this on this week.

      Reply
      • Maggie Unzueta

        December 11, 2018 at 11:53 am

        Hope you do. This Mexican picadillo is a classic.

        Reply
    3. Amy

      June 12, 2020 at 4:11 pm

      5 stars
      Great recipe! Such a hit in my house and was great for a id-week meal. Loved eating it with rice. I should try with tortillas next time!

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:59 pm

        It goes really well with tortillas. Glad you liked it!

        Reply
      • Maggie

        December 5, 2022 at 12:15 am

        Can it be used to make empanadas? As is or does it need to be modified?

        Reply
        • Maggie Unzueta

          December 5, 2022 at 4:44 pm

          Yes, you can use this picadillo recipe to make empanadas. No modifications needed. And I love your name! 😉

    4. Chef Dennis

      June 12, 2020 at 6:47 pm

      5 stars
      Wow, that picadillo looks exceptional! I would love to sit down to a plateful of that deliciousness!

      Reply
      • Patricia Ramos

        July 2, 2020 at 1:02 pm

        Thank you very much. Glad you liked it!

        Reply
    5. Sue

      June 12, 2020 at 7:49 pm

      5 stars
      This looks like delicious comfort food!

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:58 pm

        Thank you very much hope you try this recipe

        Reply
    6. Marina

      June 13, 2020 at 1:12 am

      5 stars
      What a great recipe, we love Mexican dishes!

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:58 pm

        Mexican food is amazing. Hope you try this recipe!

        Reply
    7. Raquel

      June 13, 2020 at 7:15 am

      5 stars
      A delicious recipe like my grandmother used to make!

      Reply
      • Patricia Ramos

        July 2, 2020 at 1:00 pm

        Glad you liked it!

        Reply
    8. Emily Flint

      June 13, 2020 at 1:02 pm

      5 stars
      Yum! I love all Mexican food and this was delicious!! Great story too 🙂

      Reply
      • Patricia Ramos

        July 2, 2020 at 12:45 pm

        Thank you very much hope you try this recipe

        Reply
    9. Leslie

      June 13, 2020 at 7:59 pm

      5 stars
      I could seriously eat Mexican food everyday because of awesome recipes like this! Ahh…looks amazing!

      Reply
      • Patricia Ramos

        July 5, 2020 at 4:51 pm

        Isn’t it the best food? Hope you try this recipe!

        Reply
    10. Sara Rodriguez

      June 14, 2020 at 1:20 pm

      5 stars
      I’ve never tried Mexican Picadillo before! But love Mexican food so I have to try it!

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:49 am

        You’d love this recipe. Super tasty!

        Reply
    11. Roselynd Lopez

      July 27, 2020 at 7:30 pm

      5 stars
      Another simple dish to make when time is limited and your family would love.

      I used the leftovers to make empanadas.

      Reply
      • Maggie U

        July 29, 2020 at 10:12 am

        Right? So easy and delicious

        Reply
    12. Jamie

      October 20, 2022 at 7:23 pm

      5 stars
      Awesome! This picadillo looks absolutely delicious and has a twist on it! Mexican food is really something else, they are full of flavor and taste! Loved it!

      Reply
      • Maggie Unzueta

        October 21, 2022 at 9:46 am

        Indeed. In my humble opinion (lol), Mexican food is the best!

        Reply
    13. Amy Liu Dong

      October 21, 2022 at 7:04 am

      5 stars
      One of the most delicious and easiest dishes to make, even my kids love it!

      Reply
      • Maggie Unzueta

        October 21, 2022 at 9:46 am

        That’s great! Loved hearing that your kids loved it.

        Reply
    14. Ann

      October 23, 2022 at 7:49 am

      5 stars
      I have never had this dish before, but it sounds delicious! Excited to make it on our next Mexican night!

      Reply
      • Maggie Unzueta

        October 28, 2022 at 9:06 am

        Hope you like it!

        Reply
    15. Tina Butler

      February 1, 2023 at 3:10 pm

      I want to make this tomorrow but I only have dried Chili Guajillo will that work? We have ice on the roads to I am unable to go to the store so I wanted to see if that would work.

      Reply
      • Maggie Unzueta

        February 14, 2023 at 8:29 am

        Chile guajillo is different from chile pasado. If anything, a good substitution is poblano chile or ancho chile for this type of Mexican picadillo. Hope your roads clear up soon.

        Reply
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