Mexican Picadillo (Picadillo Estilo Durango)

A plate of Mexican Picadillo with potatoes and a side of Mexican rice topped with cilantro.

4.98 from 70 votes

Mexican Picadillo (Picadillo Estilo Durango)

This Mexican Picadillo recipe combines ground beef, tender potatoes, and a flavorful tomato sauce with chile pasado. Serve it with Mexican rice and warm tortillas.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 255kcal

Author: Maggie Unzueta

Ingredients

To Rehydrate Chile Pasado:

3 chile pasado (use 5 if you like it spicy)
2 cups water (to rehydrate chile)

To Make the Tomato Sauce:

2 tomatoes
1 jalapeño
2 cups water (to cook tomatoes + jalapenos)
1 cup water (to blend)

To Make the Picadillo:

2 tbsps oil
1 lb ground beef
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
1 garlic clove finely minced
¼ onion diced
1 potato diced into 1-inch pieces

Instructions

To Rehydrate Chile Pasado:

Pour 2 cups of hot water over the chile pasado in a heat proof container.
Let sit for 20 minutes, OR boil for 5 minutes.
Discard the water. Let the chiles cool.
Cut off stems, cut lengthwise, and remove seeds.
Chop into small pieces
Set aside until ready to use.

To Make the Tomato Sauce:

Place tomatoes and jalapeno in a stock pot.
Cover with 2 cups of water.
Bring to a boil. Boil for 5 minutes.
Let cool slightly.
Discard cooking water.
Place tomatoes, jalapeño, and 1 cup of fresh water in a blender.
Blend until smooth.

To Make the Picadillo:

Heat oil in a large skillet.
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.
Cut the potato into small, evenly sized pieces.
Add the potatoes to the skillet.
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 peppers, 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