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Mexican picadillo served on a white plate next to Mexican rice and chile pasado.
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4.97 from 61 votes

Mexican Picadillo

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 383kcal

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 tablespoon oil
  • 1 lb ground beef
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 garlic clove finely minced
  • ¼ 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

If you can’t find chile pasado, use 2 roasted poblano pepper, 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

Calories: 383kcal | Carbohydrates: 7g | Protein: 21g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 709mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 3mg