Stupid-Easy Recipe for Mexican Picadillo (#1 Top-Rated)


This Mexican picadillo recipe is very forgiving, so go ahead and make tweaks to make it your own. Season as you go for more flavor and to customize the dish to your tastes. Like things a little spicier? Chorizo makes a great substitute for the ground beef. Your future self will thank you.

Satisfy your sweet tooth with this easy-to-make recipe for Mexican Picadillo.

1. Info for Mexican Picadillo

  • Cook Time: 1 hr
  • Total Time: 1 hr
  • Servings: 4
  • Calories: 566.06 kcal

2. Ingredients for Mexican Picadillo

  • 1 14oz can Fire Roasted Tomatoes or 4 Roma tomatoes
  • 1/2 poblano pepper, roughly chopped
  • 4 garlic cloves
  • 1 bunch Cilantro
  • 1 medium onion, cut into large chunks
  • Kosher salt
  • Black pepper
  • 1 yellow onion, diced
  • 4 garlic cloves, diced
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Kosher salt
  • Black pepper
  • 1/2 cup dry white wine
  • 1 1/2 lb. ground beef
  • 2 tsp chili powder
  • 2 medium Yukon gold potatoes, peeled and diced into small pieces
  • 2 carrots, peeled and diced small

3. Directions:

  1. Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside.

    (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)

  2. Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.  
  3. Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.
  4. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
  5. Add ground beef and season with chili powder, salt, pepper, and additional cumin to taste.  Cook over medium heat until the ground beef begins to lose its pinkness.
  6. Add the potatoes and carrots and sauté briefly.
  7. Add the sofrito mix, combine well, and simmer, covered, over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. 
  8. Taste for seasoning and adjust as you wish, adding more chili powder, cumin, and salt as necessary.
  9. Garnish with fresh cilantro and grated cheese, if you wish. Serve half the mixture immediately, and refrigerate the other half to make Stuffed Bell Peppers for tomorrow’s dinner.

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