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.

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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.

Table of Contents

1 Ingredients
2 How to Rehydrate Chile Pasado
3 How to Make the Tomato Sauce
4 Frequently Asked Questions
5 Sides
- 5.1 HUNGRY FOR MORE?
6 Mexican Picadillo

Ingredients

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

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

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.

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.

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.

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.

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!

HUNGRY FOR MORE?

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*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.

Maggie Unzueta

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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.