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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.
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 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
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
- 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
*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.
Love Mexican food, and this looks really yummy. It’s so cool that you’re continuing a tradition in your family!
Smiling … thank you!! I think so too. 🙂
I don’t have any Mexican food yet. This looks really delicious. I will try this on this week.
Hope you do. This Mexican picadillo is a classic.
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!
It goes really well with tortillas. Glad you liked it!
Can it be used to make empanadas? As is or does it need to be modified?
Yes, you can use this picadillo recipe to make empanadas. No modifications needed. And I love your name! 😉
Wow, that picadillo looks exceptional! I would love to sit down to a plateful of that deliciousness!
Thank you very much. Glad you liked it!
This looks like delicious comfort food!
Thank you very much hope you try this recipe
What a great recipe, we love Mexican dishes!
Mexican food is amazing. Hope you try this recipe!
A delicious recipe like my grandmother used to make!
Glad you liked it!
Yum! I love all Mexican food and this was delicious!! Great story too 🙂
Thank you very much hope you try this recipe
I could seriously eat Mexican food everyday because of awesome recipes like this! Ahh…looks amazing!
Isn’t it the best food? Hope you try this recipe!
I’ve never tried Mexican Picadillo before! But love Mexican food so I have to try it!
You’d love this recipe. Super tasty!
Another simple dish to make when time is limited and your family would love.
I used the leftovers to make empanadas.
Right? So easy and delicious
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!
Indeed. In my humble opinion (lol), Mexican food is the best!
One of the most delicious and easiest dishes to make, even my kids love it!
That’s great! Loved hearing that your kids loved it.
I have never had this dish before, but it sounds delicious! Excited to make it on our next Mexican night!
Hope you like it!
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.
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.