Mexican Picadillo Recipe

If you’re craving a comforting, homey dish that’s bursting with flavor and easy enough for weeknights, this Mexican Picadillo Recipe is going to become one of your staples. I absolutely love how this picadillo balances tender ground beef, hearty potatoes, and just the right kick of spices all simmered in a rich, homemade tomato sauce. Trust me, once you try it, you’ll find yourself making it over and over again, just like I do!

Ingredients You’ll Need

These ingredients come together beautifully to create that perfect balance of spicy, savory, and slightly sweet notes in this Mexican Picadillo Recipe. When shopping, try to get fresh Roma tomatoes and real Mexican oregano to give the dish its authentic edge.

• Roma tomatoes: They’re meaty and have fewer seeds, ideal for a thick tomato sauce.
• Jalapeño: Optional, but adds just the right amount of gentle heat without overpowering.
• White onion: Adds sweetness and depth when sautéed and blended.
• Garlic: Fresh is best to keep that vibrant aroma and flavor.
• Mexican oregano: Different from Italian oregano; it’s woodier and more robust in flavor.
• Beef bouillon: Boosts the meaty richness of the sauce.
• Seasonings (salt, black pepper, ground cumin): Simple yet essential for that authentic taste.
• Olive oil: For sautéing the aromatics and browning the beef.
• Ground beef: The hearty base of the dish; I usually go with 80/20 for good flavor without being too greasy.
• Yukon Gold potatoes: Their waxy texture holds well during cooking without falling apart.
• Carrots: Add natural sweetness and color.
• Bay leaf: For subtle background earthiness.
• Green peas: Tossed in at the end for freshness and a pop of green.

Variations

I love making this Mexican Picadillo Recipe my own by switching up the veggies or protein depending on what I have at home. Don’t be shy about making substitutions — this dish is forgiving and takes on new flavors beautifully!

• Protein Swap: I sometimes swap ground beef for ground turkey when I want a lighter dish, and it turns out just as tasty.
• Extra Veggies: Adding diced zucchini or green beans is a great way to sneak in more veggies, and my family never complains!
• Raisin Boost: For a touch of sweetness, some people add raisins — I wasn’t sold at first, but I discovered it adds a lovely contrast.
• Heat Levels: Substitute jalapeño with serrano for a spicier kick or leave it out completely for a milder dish.

How to Make Mexican Picadillo Recipe

Step 1: Blend Your Flavor Bomb

Start by adding the Roma tomatoes, jalapeño (if using), garlic, onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and two cups of water or beef broth to the blender. Blend everything until smooth — this sauce is the heart of your picadillo, so take a moment to enjoy that vibrant, hearty aroma. I usually like to set it aside while I get other prep done.

Step 2: Sauté Aromatics and Brown the Beef

Heat olive oil in a large skillet over medium heat. Toss in the diced onion and cook it gently until translucent, about 5 minutes — this step is key because caramelized onions add sweetness that balances the tomato sauce. Then stir in minced garlic and cook for just 30 seconds until you can smell that wonderful garlicky fragrance but be careful not to burn it! Now add the ground beef and break it apart with your spatula as it browns evenly. Once it’s nicely browned, drain the excess grease to keep things from becoming too greasy.

Step 3: Simmer with the Homemade Sauce

Pour the blended tomato sauce over the browned beef and stir everything together. Turn down the heat to low and cover the skillet, letting it simmer gently for about 10 minutes. This simmering melds the flavors beautifully and thickens the sauce. If your stove runs hot, keep the heat low to prevent any burning and stir occasionally.

Step 4: Add the Vegetables and Finish Cooking

Stir in peeled and diced potatoes, carrots, bay leaf, and peas, mixing well to combine. Cover and cook over medium heat for 25–30 minutes, or until the potatoes and carrots are tender. I usually taste-test the potatoes from around 20 minutes just to make sure they don’t overcook, especially if you like them a bit firm. The peas added at the end bring a fresh pop of color and sweetness that brightens up the dish.

Step 5: Serve and Enjoy

Once everything is cooked through and the sauce is thick and flavorful, your Mexican Picadillo Recipe is ready to serve! I love spooning it over fluffy red rice and warming up corn tortillas on the side — it’s pure comfort food perfection.

How to Serve Mexican Picadillo Recipe

Garnishes

I always sprinkle fresh chopped cilantro on top — it adds a burst of color and herbaceous freshness that really brightens the dish. A few squeezes of lime juice right before serving can also lift the flavors and add a subtle zing. Sometimes, a dollop of sour cream or crumbled queso fresco makes it feel extra special.

Side Dishes

You can’t go wrong with warm corn tortillas or a side of Mexican red rice to soak up all that delicious sauce. I also like simple refried beans or a black bean salad when serving a bigger crowd. For freshness, a crisp green salad with avocado and lime vinaigrette pairs beautifully.

Creative Ways to Present

For a fun twist, I’ve stuffed this picadillo into roasted poblano peppers and baked them with a sprinkle of cheese on top — it’s always a hit at dinner parties. Another favorite is serving it in soft taco shells with pickled onions and sliced radishes for some crunch. If you’re feeling fancy, place a scoop over warm polenta or mashed potatoes for a fusion twist.

Make Ahead and Storage

Storing Leftovers

I usually let any leftover picadillo cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to 4 days — great for quick lunches or easy dinners. Just reheat gently on the stovetop with a splash of water to keep it moist.

Freezing

Speaking from experience, Mexican Picadillo freezes exceptionally well. I portion it out into freezer-safe bags or containers, label with the date, and it lasts up to 4 months. When you’re ready to use it, thaw overnight in the fridge for best results.

Reheating

Reheating on the stovetop over low heat works best to maintain texture and flavor—just add a little water if it’s too thick. Microwaving is fine too, but stir halfway through to heat evenly and avoid drying out the potatoes.

FAQs

Final Thoughts

When I first made this Mexican Picadillo Recipe, I was amazed at how such simple ingredients could come together to make something so rich and satisfying. It’s the kind of recipe that fills your kitchen with warmth and invites everyone to gather around the table. I hope you try it and discover how easy and rewarding it is – it’s a real crowd-pleaser that feels like a big, comforting hug on a plate.

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