Description
Mexican Picadillo is a traditional and flavorful ground beef dish cooked with potatoes, bell peppers, onions, and aromatic spices simmered in a rich tomato and beef broth sauce. Perfectly seasoned and hearty, it makes a comforting meal served with tortillas and rice.
Ingredients
Units
Scale
Main Ingredients
- 1 lb ground beef
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 2 cups potato, peeled and diced (russet or gold potatoes recommended)
- 4 cloves garlic, minced
- 8 ounces tomato sauce (or fresh Roma tomatoes as alternative)
- 1 1/2 cups beef broth
Seasonings
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat and add the ground beef. Cook while breaking up the meat until it is mostly browned. Drain the grease from the skillet and return it to heat.
- Sauté Vegetables: Add diced onion, green bell pepper, and potatoes to the skillet. Cook over medium heat until the onion and peppers are softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Liquids and Seasonings: Pour in the tomato sauce and beef broth. Stir in salt, black pepper, cumin, coriander, and add the bay leaf. Mix well to combine all ingredients.
- Simmer Covered: Bring the mixture to a simmer. Cover the skillet with a lid and cook for 10 minutes to allow the flavors to meld and potatoes to start softening.
- Finish Cooking Uncovered: Remove the lid, stir the picadillo, and continue cooking uncovered for an additional 10 minutes or until the potatoes are fully softened and most of the liquid has evaporated.
- Serve: Remove the bay leaf and serve the picadillo warm, accompanied by flour tortillas and rice for a complete meal.
Notes
- Additional Vegetables: You can add peas, carrots, or other vegetables with the tomato sauce and beef broth. Let them simmer to soften and absorb the flavors.
- Tomatoes: Fresh Roma tomatoes can be used instead of tomato sauce. Either finely dice and sauté the tomatoes with the potatoes, onion, and pepper to release their juices, or blend and add them with the beef broth.
- Potatoes: Both russet and gold potatoes work well in this dish. Choose according to preference.
