Picadillo Recipe

I absolutely love sharing this Picadillo Recipe with you because it’s one of those comforting, crowd-pleasing dishes you can whip up any night of the week. It’s bursting with vibrant flavors—from warm spices like cinnamon and cumin to fresh veggies that add great texture. The moment I first tried this picadillo, I was hooked on how heartwarming and so satisfying it is, especially served with fluffy rice or warm tortillas.

You’ll find that this recipe is incredibly versatile and forgiving, making it perfect for home cooks who want something both delicious and easy. Whether you’re feeding a hungry family or prepping a meal to savor over several days, this Picadillo Recipe brings that cozy, homemade touch you crave without fuss or stress.

Ingredients You’ll Need

Each ingredient in this Picadillo Recipe works together to build layers of flavor and texture, giving you a surefire way to impress without hassle. I always recommend using fresh veggies and good-quality ground beef for the best outcome.

• Extra-virgin olive oil: Adds a subtle fruitiness and helps brown the meat beautifully.
• Ground beef: I use 80/20 for a nice balance of flavor and fat, which keeps the picadillo juicy.
• Yellow onion: Brings sweetness and depth when softened.
• Garlic cloves: Roughly chopped for a punch of aroma and savory notes.
• Green bell pepper: Finely chopped to add a mild, fresh crunch.
• Carrot: Grated for a hint of natural sweetness and extra nutrition.
• Sea salt: Elevates all the flavors without overpowering.
• Chili powder: Provides gentle heat and earthiness.
• Dried oregano: A classic herb that ties everything together nicely.
• Cumin: Adds smoky warmth—you’ll notice this brings that signature picadillo taste.
• Cinnamon: Just a small touch lends surprising depth and complexity.
• Tomato paste: Intensifies savory richness and thickens the sauce.
• Chicken stock: Keeps the mixture moist and adds subtle savoriness.
• Russet potato: Peeled and diced—this softens during cooking, soaking up all those wonderful flavors.
• Optional garnishes and sides: Fresh cilantro, jalapeño slices, cooked rice, or warm tortillas add freshness and texture to finish the dish.

Variations

I like to switch things up based on what I have on hand or how adventurous I’m feeling. This Picadillo Recipe is so adaptable that you can easily make it your own by tweaking the veggies or spices.

• Ground turkey or chicken: I’ve substituted these for a leaner version, which still tastes great when you add some extra spices.
• Sweet potatoes instead of russet potatoes: Adds a fun sweetness and pairs well with the spices.
• Add olives or raisins: This is a traditional twist that I tried once and it added wonderful bursts of briny and sweet flavors.
• Spicier heat: For those who like it hot, adding chipotle powder or fresh diced chilies amps up the kick.

How to Make Picadillo Recipe

Step 1: Brown the Beef and Veggies

Start by heating the olive oil in a large skillet over medium-high heat. Once it’s shimmering, toss in the ground beef, diced onion, chopped garlic, green bell pepper, and grated carrot. Break up the meat with your spoon as it cooks. This part usually takes about 8 to 10 minutes—watch for the beef to brown nicely and the onion to soften, which lets all those flavors start to mingle wonderfully.

Step 2: Spice It Up and Add Tomato Paste

Next, stir in the salt, chili powder, oregano, cumin, and cinnamon. Adding the tomato paste after the spices helps it bloom with flavor; cook it just for another minute or so to deepen the taste before moving on.

Step 3: Simmer with Stock and Potatoes

Pour in the chicken stock and gently stir in the diced potatoes. Turn the heat up to high until it starts to simmer, then lower to medium-low to keep a gentle bubble going. Stir occasionally and cook for about 20 minutes, or until the potatoes become tender and the sauce thickens into a lovely, rich consistency. This slow cooking step is where all the flavors come together beautifully.

Step 4: Serving Up Your Picadillo

Once everything is cooked through and saucy, it’s time to serve. You’ll love it spooned over steaming white rice or wrapped in warm tortillas. I always sprinkle fresh cilantro and a few jalapeño slices on top for brightness and just a little zing.

How to Serve Picadillo Recipe

Garnishes

I swear by fresh cilantro—it adds a pop of color and freshness that brightens the whole dish. Jalapeño slices are my go-to if I’m feeling bold, giving just enough heat to complement the spices without overpowering. Sometimes, a squeeze of lime juice over the top lifts the flavors even more.

Side Dishes

My favorite way to enjoy picadillo is over steaming white rice, which soaks up that saucy goodness perfectly. Warm tortillas are also fantastic, allowing you to scoop up every last bit. If you want a veggie side, a crisp salad or lightly sautéed greens pairs nicely to balance the richness.

Creative Ways to Present

For a fun dinner party, I’ve served picadillo as a filling for stuffed peppers or as a topping on crispy tostadas with fresh avocado slices and a dollop of sour cream. It’s also great shared family-style in bowls with plenty of sides, making it feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover picadillo into an airtight container and refrigerate it for up to 3 days. It’s great cold on a quick lunch taco or heated back up for dinner. The flavors actually deepen in the fridge, so it tastes even better the next day.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags, then thaw overnight in the fridge before reheating. When I’m short on time, I appreciate having this ready-made comfort food stocked in my freezer.

Reheating

Reheating gently on the stovetop with a splash of water or broth helps keep the picadillo moist and prevents drying out. I often warm leftovers over low to medium heat, stirring frequently, until heated through. Microwave works fine too, but watch it closely to avoid overcooking.

FAQs

Final Thoughts

Honestly, this Picadillo Recipe feels like an old friend in my kitchen—always there to offer warmth and satisfaction on busy days or when I want something cozy. I hope you’ll give it a try and make it your own; it’s the kind of dish that brings people together around the table with smiles and full plates. Enjoy every flavorful bite!

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