Mexican Picadillo / Picadillo Mexicano

Juliann Esquivel


These is no one dish that signifies comfort food in Mexico like Picadillo. Mexican homemakers prepare it like American homemakers prepare Mac & Cheese. It is served at least once a week with beans, tortillas and salsa and sometimes some other side dish. It is delicious and satisfying. It is made with ground beef, potatoes, carrots, tomatoes and spices. Each homemaker basically uses these ingredients but adds her own little extras as we all do here in the U.S. with our Mac & Cheese. Everyone has their own special recipe. Here is my special recipe for Mexican Picadillo. Enjoy, Buen Appetito

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5 to 6


35 Min


45 Min


Stove Top


2 lb
ground beef 80 / 20
1 medium
sweet vidalia or sweet onion diced
1/2 medium
red pimento sweet pepper diced
4 large
cloves of fresh garlic smashed and diced fine or put through a garlic press
4 medium
potatoes peeled and diced in half inch cubes
3 large
carrots peeled and cut in 1/2 inch rounds
1 small
little snack box of raisins, like the lunch box treat box
4 medium
fresh roma or plum tomatoes diced
1 large
bay leaf
1 tsp
dried oregano
1 tsp
cumin powder
1/4 c
olive oil
1 large
lime juiced
1 large
jalapeno seeded and stem removed diced small
1 c
2 tsp
1/2 tsp
black pepper
1 tsp
goya adobo
1 small
envelope sazon goya with culantro and achiote

Directions Step-By-Step

Heat oil in large deep skillet. Add the garlic and sauté to flavor the oil now add the onion, sweet pimento pepper and jalapeno continue to fry until onion gets limp.
Next raise the heat and add the meat and start to break it down and mix it with the onion mixture. I use a wooden spoon for this. For the next minute or two work at breaking the meat up and continue stirring the meat all around. Season the meat with one teaspoon salt and continue frying the meat. This should take about 4 minutes.
When the meat has almost lost all it's red color ( drain off most of the fat) and add the potatoes, and carrots. Continue breaking the meat up and mixing with the potatoes and carrots. Do this another 2 minutes. Now add the tomatoes and continue to cook everything over a high flame turning and mixing until the tomatoes start to break down.
Now break up your large Bay leaf in three small pieces and scatter along with the raisins in the pan. Mix with your spoon so everything gets well coated with meat mixture.
Now add all of your seasonings, Sprinkle all around the Adobo, Goya Sazon, oregano, cumin powder, black pepper, and salt Mix again to incorporate everything. Next add the lime juice and again mix well. Add the cup of water last. Give one more good stir as your pan will be full. Lower the flame to medium low cover and let cook for about 25 minutes.
Do not uncover pan during cooking time. after 25 minutes have passed uncover and stir again. check to see if the carrots and potatoes are done. If they still are not done give a good stir bringing up the juices from the bottom of the pan and bathing all the meat and potato mixture. Taste a little piece of meat to see if it has enough salt and seasonings. You may want to add a little of more of all the seasonings. I know I sometimes do this. Cover pan if the carrots and potatoes still are not done and cook 10/15 minutes more. After the time has elapsed uncover and cook uncovered 5/8 minutes more so liquid in the mixture begins to evaporate. This intensifies the flavor of the dish. When most of the liquid is gone remove from heat and let sit 5 minutes. Serve with beans, tortillas, salsa and rice if you like. I don't serve with rice since the Picadillo has potatoes in it. Garnish with lime wedges, green olives and some diced cilantro optional. Enjoy Buen Appetito
I have pictured above the picadillo served with beans and tortillas, I also served salsa with the dish.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Gluten-Free, Dairy Free
Other Tag: Quick & Easy