Description
This traditional Picadillo recipe features a flavorful combination of ground beef, vegetables, and spices simmered in a rich, savory sauce. Perfectly comforting and versatile, it can be enjoyed over rice or wrapped in warm tortillas. Enhanced with fresh cilantro and jalapeño slices, this dish delivers a delightful balance of textures and warm spices.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, cored and finely chopped
- 1 large carrot, grated
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 large russet potato, peeled and 1/2-inch diced
For Serving (Optional)
- Cooked rice
- Warm tortillas
- Fresh cilantro
- Jalapeño pepper slices
Instructions
- Heat Oil and Cook Vegetables: In a large skillet, heat the olive oil over medium-high heat until it glistens. Add the ground beef, diced onion, chopped garlic, green bell pepper, and grated carrot. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onion is softened, about 8 to 10 minutes.
- Add Spices and Tomato Paste: Stir in the sea salt, chili powder, dried oregano, cumin, cinnamon, and tomato paste, mixing thoroughly to coat all ingredients evenly and allow the spices to bloom.
- Add Liquids and Potatoes: Pour in the chicken stock and add the diced russet potatoes. Stir well to combine everything evenly in the skillet.
- Simmer the Picadillo: Increase heat to high and bring the mixture to a simmer. Then reduce heat to medium-low and cook uncovered, stirring occasionally, until the potatoes are tender and the sauce thickens, approximately 20 minutes.
- Serve: Serve the Picadillo hot over cooked rice or with warmed tortillas. Garnish with fresh cilantro leaves and jalapeño slices as desired for added freshness and spice.
Notes
- For a spicier dish, add more jalapeño slices or a pinch of cayenne pepper with the spices.
- You can substitute ground turkey or chicken for a leaner option.
- Make sure to dice potatoes evenly for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
