Description
A flavorful and comforting Mexican Picadillo recipe featuring ground beef simmered in a savory tomato sauce with potatoes, carrots, peas, and authentic Mexican spices. Perfect served with rice, tortillas, or fresh cilantro for a classic home-style meal.
Ingredients
Scale
For the Tomato Sauce:
- 4 Roma tomatoes, quartered
- 1 jalapeño, seeded and halved, optional
- ½ white onion, halved
- 3 cloves garlic, peeled
- 1 teaspoon Mexican oregano
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water, or beef broth
For the Picadillo:
- 1 tablespoon olive oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 Yukon Gold (Idaho) potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 bay leaf
- ½ cup green peas
Instructions
- Prepare the tomato sauce: Add the tomatoes, jalapeño, garlic, onion, Mexican oregano, beef bouillon, salt, black pepper, and ground cumin to a large blender with two cups of water or broth. Process until smooth and well combined, then set aside.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the ground beef: Add the ground beef to the skillet. Break it up into smaller pieces and cook until browned. Drain excess grease from the pan and return it to the heat.
- Simmer with sauce: Pour in the prepared tomato sauce, stirring to combine with the browned beef. Bring to a simmer, cover the skillet, and cook for 10 minutes. Reduce heat if necessary to avoid burning.
- Add vegetables and simmer further: After the initial simmer, add the diced potatoes, carrots, bay leaf, and green peas. Stir well, cover, and cook over medium heat for 25-30 minutes until the vegetables are tender.
- Serve: Remove the bay leaf before serving. Serve the picadillo hot alongside red rice, warm tortillas, and garnish with fresh cilantro if desired.
Notes
- Mexican oregano differs in flavor from Italian oregano and should not be substituted.
- Ground beef is traditional, but you can use a mix of pork and beef or opt for ground chicken or turkey for a lighter variant.
- Optional ingredients include Serrano pepper for extra heat, squash, green beans, olives, or raisins to add complexity.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
