Beef Picadillo: Good With Anything

Hello foodies! Today we are going to learn how to cook Picadillo. A very traditional Mexican dish that you can also find in different versions around latinamerica. It also varies a lot within Mexico itself. Today we are going to learn how to prepare beef Picadillo as the do in northern Mexico.

Originally, Picadillo is a stew with minced or ground pork or beef. Onions, garlic, tomatoes, parsley, raisins, almonds and olives and other ingredients are added. It is eaten alone or accompanied by rice or beans and also is usually used to fill empanadas, quesadillas, enchiladas, tamales, chiles, zucchini, chayotes or cheeses. The original way of preparing it included buying the piece of meat, cooking it and finally chopping it with a knife or shredding it with your hands, and then cooking it with the other ingredients. 

Let’s get started! 😀 The following recipe serves 6. For 12, just double the amounts!

What will you need:

FOR THE SAUCE

• 4 plum tomatoes, quartered
• 1/2 white onion
• 1/2 cup water
• 2 cloves of minced garlic 
• 1 jalapeno pepper, stem removed
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cumin

FOR THE MEAT

• 1 pound ground beef
• 1 teaspoon cooking oil
• 1/2 medium white onion, diced
• 1 medium white potato, diced
• 1 large carrot, diced
• 1/4 cup frozen peas
• salt, to taste

How to prepare it:

THE SAUCE

1. Add all sauce ingredients in a blender and blend until smooth. Taste and season with more salt if you find necessary and set aside.

THE MEAT

1. Heat a large skillet over medium-high heat. When hot, add the cooking oil, onion, ground beef and a pinch of salt. Use a wooden spoon to break up the meat into small chunks. Cook, stirring occasionally, until beef is lightly browned (between 7 to 8 minutes).
2. Add the potatoes, carrots and peas and mix together with the meat and cook for another 5 minutes.
3. Add the blended sauce to the skillet, mix together and cover. Reduce the heat to medium-low and simmer for 10 minutes.
4. Remove the lid and continue cooking for 15 more minutes, until the potatoes and carrots are soft and tender. If the meat starts to get dry, add in a bit of water and continue cooking.
5. Remove from heat, taste and season with more salt if necessary.

Serve with rice, beans, or as a filling for tacos, gorditas or enchiladas.

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