Get ready for a heartwarming dish that’ll make your taste buds sing! Our Mexican Picadillo recipe has got all the fixings – ground beef, onions, potatoes, carrots, garlic, tomato sauce, and beef broth. A little pinch of warm spices like cumin, oregano, and bay leaf. And let’s not forget about those poppin’ green peas for some freshness. Trust me; this dish is a real crowd-pleaser that’ll have you coming back for seconds (and thirds!) Plus, every time I make it, I’m flooded with memories of my grandma’s kitchen – the smells, the laughter, the love. So, come on and join me in the kitchen; let’s make some memories and some dang good food!
What is Mexican Picadillo?
Hey guys, let me tell you a little story about the recipe we all know and love – Mexican Picadillo! This dish has been a staple in Mexican cuisine for generations and has a heartwarming story. This recipe was created out of necessity, as families needed to make do with what they had. The mix of ground beef and veggies like potatoes and carrots made for a filling and tasty dish that was a hit with everyone. It became more than just a dish as time passed – a way to unite people and share stories and laughter over a steaming bowl of Picadillo. And that’s what makes it so unique – it’s not just food; it’s a memory, a tradition, a hug from your abuela. So next time you make Picadillo, think about the love and history behind it and savor every bite!
Alright, you all, let me tell you why this Mexican Picadillo recipe is going to rock your socks off!
First off, it’s a one-pot wonder that comes together in a snap – perfect for those busy weeknights.
Plus, it’s got all the classic flavors you love, like juicy ground beef, hearty potatoes and carrots, and fragrant garlic and spices. But the real secret weapon? The tomato sauce and beef broth combo creates a rich, savory sauce you’ll want to drink straight from the pot.
And let’s not forget about those green peas, adding a pop of color and freshness to every bite.
But what really sets this dish apart is the emotional connection it creates. Every time I take a bite, I’m transported back to my childhood, to family dinners around the table, to cozy nights spent in the kitchen. So, come on and try it for yourself, and let’s create some new memories together.
What are the ingredients for Mexican Picadillo?
Alright, let’s talk ingredients for this Mexican Picadillo recipe!
Ground beef: First up, we’ve got ground beef – now, I recommend using a leaner blend to keep things on the healthier side, but hey, I won’t judge if you wanna go all out with some extra fat.
Onion, potatoes, and carrots: Next, we’ve got onions, potatoes, and carrots – make sure to dice ’em up nice and small so they cook evenly and soak up all those yummy flavors.
Garlic: And of course, we can’t forget about the garlic – seriously, I put garlic in everything, but it just adds such a delicious kick.
Tomato sauce and beef broth: We’re using a can of tomato sauce and beef broth, which, together, create a rich, umami flavor you won’t be able to resist.
Cumin and oregano: And for those warm spices, we’ve got cumin and oregano – make sure to give ’em a good whiff before you add ’em in. It’s pure heaven.
Bay leaf: Finally, a bay leaf for some extra depth of flavor, and some frozen peas for a little burst of freshness.
I know these ingredients might seem basic, but trust me, when they all come together in one pot, it’s pure magic. So let’s get cookin’, and let the memories and the flavors flow!
How to Make Mexican Picadillo?
Let’s get cooking! First up, heat a large skillet over medium heat and add the ground beef. Don’t forget to season with a pinch of salt and pepper. Cook the meat until it’s barely pink, and don’t forget to drain the excess fat as needed. Once the beef is looking good, add in the diced onion, potatoes, and carrots. Keep cooking everything until the vegetables are nice and soft and the meat is fully cooked. This is the perfect time to add the garlic – cook it for just 30 seconds to get all those amazing flavors going.
Now, let’s kick it up a notch by stirring in the tomato sauce and beef broth. Add in the cumin, oregano, and bay leaf to bring in some extra flavor. Bring everything to a nice simmer, then cover and let it cook for about 10 minutes. After that, it’s time to take off the lid and toss in those peas. Keep cooking uncovered until the potatoes are nice and tender and most of the liquid has cooked down.
And voila! Your Mexican Picadillo is ready to be served. Grab some tortillas or rice and get ready to dig in. Enjoy the hearty and delicious flavors this recipe offers – it’s sure to become a new family favorite!
Variations and substitutions:
Want to switch up this recipe? Here are some fun and tasty variations:
- Swap ground beef for ground turkey or chicken for a healthier option.
- You can add some diced bell peppers or zucchini to get extra veggies.
- Feel free to use sweet potatoes instead of regular ones for subtle sweetness.
- You can use crumbled tofu or tempeh instead of ground beef if you are vegetarian.
Get creative and have fun with it, y’all! Remember, cooking is all about experimenting and making the recipe your own. So, let’s get cookin’ and enjoy a delicious meal together!
How to serve Picadillo?
Alright folks, it’s time to dig in! To serve this Mexican Picadillo, I recommend scooping it onto a bed of fluffy white rice, or grabbing a few warm tortillas to stuff it inside. Top with some fresh cilantro, a dollop of sour cream, and maybe even a sprinkle of shredded cheese.
This dish is hearty and comforting, perfect for a chilly night in. So grab a bowl and get ready to enjoy every last bite because, trust me, you won’t want to waste a single morsel of this savory goodness.
Mexican Picadillo Recipe
- 1 pound ground beef
- 1 small onion, diced
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- 1/2 cup frozen peas
- Kosher salt and ground black pepper, to taste
- Rice or tortillas for serving
- Heat up a large skillet over medium heat and add the ground beef. Season it with salt and pepper and cook until barely pink, and drain the fat as needed.
- Add the diced onion, potatoes, and carrots. Continue cooking until the veggies are soft and the meat is cooked through. Add the minced garlic and cook for 30 seconds more.
- Stir in the tomato sauce and beef broth. Add the cumin, dried oregano, and bay leaf, and bring to a simmer. Cover and let cook for 10 minutes.
- Remove the lid, stir in the frozen peas, and continue cooking uncovered until the potatoes are tender and most of the liquid has cooked down.
- Season with salt and pepper to taste.
- Serve hot with tortillas or rice and enjoy!