Mexican Picadillo


Chile pasado Water Tomatoes Jalapeño Oil Ground beef Salt Pepper Ground cumin Ground oregano Garlic Onion Diced potato 

Rehydrate the chiles


Pour hot water over the chiles and let sit for 20 minutes. Or, boil in hot water and let stand for 5 minutes. Remove the stems and seeds and chop into small pieces.

Blend until smooth


Boil two fresh tomatoes and a jalapeño and blend them until smooth.

Cook the ground beef


Heat oil in a large skillet. Cook ground meat until brown. Add onion, garlic, teaspoon cumin, oregano, salt and pepper.

Add the potatoes


Add diced potatoes to the beef mixture. Then, add the rehydrated chile pasado and tomato sauce. Stir to combine and cook until potatoes are fork tender.

Ready to serve


This traditional dish delivers richness, depth, flavor, and spice. Serve with Arroz Mexicano and corn tortillas.

Visit for more authentic Mexican recipes