Mexican Picadillo

Here’s an authentic-style Mexican Picadillo—savory, slightly sweet, and perfect for tacos, burritos, or served with rice 🍅🥔🇲🇽

Mexican Picadillo

Ingredients (Serves 4–6)

• 1 lb ground beef

• 2 tbsp oil

• ½ white onion, finely chopped

• 2 cloves garlic, minced

• 2 medium potatoes, peeled & diced small

• 2 Roma tomatoes, finely chopped or 1 cup tomato sauce

• ½ cup beef broth or water

• ½ tsp ground cumin

• ½ tsp dried oregano

• ½ tsp paprika

• Salt & pepper, to taste

• Optional add-ins (traditional in many regions):

  • ¼ cup peas

  • ¼ cup diced carrots

  • 1–2 tbsp chopped green olives

  • 1 tbsp raisins (for sweet-savory style)

Instructions

1. Brown the beef
   Heat oil in a skillet over medium heat. Add ground beef and cook until browned.

2. Add aromatics
   Stir in onion and garlic; cook until softened.

3. Season & simmer
   Add tomatoes (or sauce), broth, cumin, oregano, paprika, salt, and pepper. Simmer 5 minutes.

4. Add potatoes
   Stir in diced potatoes. Cover and simmer 15–20 minutes, stirring occasionally, until potatoes are tender and mixture thickens.

5. Finish
   Add peas, carrots, olives, or raisins if using. Simmer 5 more minutes.

How to Serve

• In corn tortillas for picadillo tacos

• Over Mexican rice with beans

• As a stuffing for empanadas, chiles rellenos, or bell peppers

• With a fried egg on top (very traditional!)

Tips

• Cut potatoes small so they cook evenly

• Adjust broth for saucy vs. dry picadillo

• Tastes even better the next day

If you’d like, I can also share a Picadillo Verde, Cuban-style picadillo, or slow cooker version 😊