This recipe for Mexican Picadillo is spicy and flavorful. Served with tortillas, rice, and beans. It’s a winning dish that’s perfect for weeknight dinners and family gatherings.
When I don’t know what to make for dinner? Mexican Picadillo is usually the answer. It’s one of my favorite go-to meals, just like my mother, my aunts, my grandmother. This isn’t some ordinary dish for me. It conjures emotions and memories of family togetherness after Sunday mass. I’ve wanted to publish this recipe since forever, but I had to do it the justice it deserves. You have no idea how many times I’ve taken pictures of this dish, and finally, I think I got it. Somewhere up in heaven, I hope my abuelita is smiling in approval.
Add salt, pepper, and ground cumin to the beef. Cook the ground beef. Then drain any excess fat.
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This dish is beefy, not very leafy. You can add veggies at this point (such as carrots or calabacitas) to make it more complete meal. Then add your jalapeños, onion, and tomato. Mix and cook for 1 minute. Next up, add the garlic, poblano pepper, one tablespoon of beef bouillon
Mexican Picadillo is always made with beef, tomatoes, and potatoes. From there, the recipe varies. Some people will use chile guajillo, others will use chipotle or chile ancho. In Southern Mexico, I once had picadillo with oranges and olives. It was delicious! My family is from the state of Durango. We like our poblano peppers in DGO, and that’s why we add it to our Mexican Picadillo. Once ready, you can’t forget a dozen corn tortillas
, it’s my favorite. Extremely sturdy. You can even use metal utensils, and it won’t scratch!Watch Video on How to Make Mexican Picadillo
- 2 tablespoons olive oil
- 1 lb ground beef
- Salt
- Pepper
- 1 teaspoon ground cumin
- ½ onion, diced
- 1 jalapeño, finely diced
- 1 Roma tomato, diced
- 1 garlic clove, finely minced
- 1 poblano pepper - roasted, skin removed, and finely diced
- 1 tablespoon beef bouillon
- 1 cup water
- ½ cup tomato sauce
- 1 cup potatoes, parboiled and diced
- Cilantro, chopped (optional)
- In a large skillet, heat olive oil.
- Season the ground beef with salt, pepper, and cumin.
- Add beef to the skillet.
- With your spatula, break up the meat.
- Cook for 4-5 minutes until no longer pink.
- Drain any excess fat.
- Add the onion, jalapeño, and tomato.
- Cook for 1 minute.
- Add the garlic, poblano pepper, beef bouillon, water, and tomato sauce.
- Stir to combine.
- Put a lid on the skillet and cook on medium-low for 10 minutes
- Add the potatoes and cook uncovered for an additional 5 minutes, until fork tender.
- Taste for good measure.
- Serve with tortillas, rice, and beans.
- Enjoy!
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David says
Seniora, Madam,
You are simply wonderful in every way… Love is given to so many of us..
you are so lucky… You have the Julia Child’s gift but so much more… You must consider writing your novel, your screenplay, your phone’s, and if you do not paint you must begin. God bless you. It is not a small thing to give so much of yourself so selflessly is is the Christ Way the Buddha way the way of the Dow and the TAO… BLESSINGS FROM AMY AND DAVID!