Sunday, August 11, 2013

Mexican Picadillo



Tip: Read directions carefully before preparing.

Ingredients:
1lb lean ground beef
2 medium russet potatoes, peeled and diced into 1/2inch cubes
1/2 cup yellow onion, diced fine (1/4 inchor less)
1/4 cup red bell pepper, diced fine (1/4 inch or less)
1 tablespoon fresh garlic, minced fine
2 tablespoon canola oil
1 teaspoon salt
1/4 teaspoon fresh ground coarse ground black pepper
1 teaspoon fresh ground comino (cumin)
1 cup beef stock
1/2 cup cilantro
2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions:
Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.


When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.



Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico.  Picadillo is an easy dish to prepare that’s in every home cook’s repertoire.

17 comments:

Jim LeNoir said...

I have a Picadillo recipe, but decided to venture around to find something more traditional to Mexico and even New Mexico and found your site! Your recipe is close to mine but richer with a few additions! Yours is a keeper and I thank you for sharing it with the world!

Guadalupe Guerra said...

Thank you Jim! Glad you found my site and hope you find more recipes you'll enjoy!

Melissa Serrato said...

Just found your site through pinterest. Gonna make this recipe tonight. Thanks for sharing it.

S W said...

I just found your site also.. I adore Mexican cuisine!! Could eat it breakfast, lunch, dinner, and every meal in between! lol I WILL be making this dish TOMORROW!!

Anonymous said...

Made this dish for my family a couple months ago. It was fantastic! Making it again for a family Christmas get together. I'm sure it will be a hit.

Guadalupe Guerra said...

Thank you and may you have a wonderful Christmas get together!

Anonymous said...

Hey so everytime i make this it comes out bland and like soup but i follow the directions to the t. What am i doing wrong

Guadalupe Guerra said...

You may try adding the broth as instructed, bringing to a boil, reduce, and make sure it is at least simmering so that it should reduce in 25 minutes and not be soupy.

Unknown said...

Yup, you have to let it simmer until the liquid consistency is to your liking. On another note, add Hatch Green Chile (not canned) !!

Anonymous said...

This was sooo amazing. I try to make this as often as I can!

Anonymous said...

Just used my last red bell pepper. Can I use a green one instead?

Guadalupe Guerra said...

Yes you can use a green bell pepper. Hope this helps... Enjoy!

Patti said...

I'd never heard of this but it looked good so I made it for dinner. So good! We've had it twice now and my husband raved both times. Thank you!

Jan Queen said...

This is so delicious.... I know that there are other versions of picadillo, but this was so good. So much flavor with the cilantro, garlic, onion, red peppers. So good!!!! I served mine with fresh corn tortillas. Was a hit with my family. Definitely making this again.

Self-Instructed said...

Thank you! Since I found your recipe, I've made it at least twice a month, sometimes more. Sometimes I'll add jalapenos, sometimes I just kick it up with some cayenne pepper, sometimes I'll mix green and red bell peppers for added color. Everybody loves it every time I make it! and I've actually gotten friends and family members requesting I make it for them again. Thank you so much for posting it!

Anonymous said...

Confused..raw hamburger goes in? Do u drain the grease then before adding other ingredients?

Guadalupe Guerra said...

Sorry for the late response! Yes, do drain the fat...