Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.

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  • Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.

  • Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts

372 calories; protein 25.4g 51% DV; carbohydrates 23.5g 8% DV; fat 19.6g 30% DV; cholesterol 79.2mg 26% DV; sodium 528.9mg 21% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2020
This was absolutely delicious!! Read More

Most helpful critical review

Rating: 2 stars
08/21/2019
I think posting a recipe on a site has to be a baring, giving experience and I thank you for posting. I sure as heck haven’t done it so please know I the following is my attempt st honest yet occasionally colorful critique. I liked a lot of the techniques on paper. I did enjoy the onion-serrano sauté base and the potato and carrot addition, but so much liquid in this recipe. In order to make this recipe work I needed to strain the solids and retain and separately reduce the liquid. Also cumin isn’t sufficient. Needs adobo and Mexican powdered chile in place of the single jalapeño. Depending on the fat content of the beef one might use I’d suggest making the side tomato-onion-garlic base with a mini can of tomato paste and 1 standard tomato instead of six tomatoes. Unless you have a paella pan it will be hard to brown anything after the beef addition let alone the enormous amount of resultant liquid from the blending of six tomatoes. Overall I liked the flavors but am curious what equipment this was prepared on when the dish was first documented. Really happy to see a Mexican picadillo recipe but for the purpose of a review I have to say monitor your liquid input and how wide of a pan you can use. Steam and excess liquid are the enemy here. Fantastic quesadillas filling though. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/27/2019
This is the closest recipe I've found that tastes like my grandmother's. I diced the veggies up much smaller which makes it easier to serve as a taco filling or in an empanada. Read More
Rating: 5 stars
03/18/2020
This was absolutely delicious!! Read More
Rating: 2 stars
08/21/2019
I think posting a recipe on a site has to be a baring, giving experience and I thank you for posting. I sure as heck haven’t done it so please know I the following is my attempt st honest yet occasionally colorful critique. I liked a lot of the techniques on paper. I did enjoy the onion-serrano sauté base and the potato and carrot addition, but so much liquid in this recipe. In order to make this recipe work I needed to strain the solids and retain and separately reduce the liquid. Also cumin isn’t sufficient. Needs adobo and Mexican powdered chile in place of the single jalapeño. Depending on the fat content of the beef one might use I’d suggest making the side tomato-onion-garlic base with a mini can of tomato paste and 1 standard tomato instead of six tomatoes. Unless you have a paella pan it will be hard to brown anything after the beef addition let alone the enormous amount of resultant liquid from the blending of six tomatoes. Overall I liked the flavors but am curious what equipment this was prepared on when the dish was first documented. Really happy to see a Mexican picadillo recipe but for the purpose of a review I have to say monitor your liquid input and how wide of a pan you can use. Steam and excess liquid are the enemy here. Fantastic quesadillas filling though. Read More
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Rating: 5 stars
08/21/2019
Added serranos to the blended tomato, came out very spicy and delicious but I would recommend adding extra veggies like peas/zuchinni/bell peppers for some color and more texture. Ate it as tacos with some queso fresco on the side. Read More
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