The Homestyle Hero Rich Tangy Mexican Picadillo

Rich Mexican Picadillo Recipe

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Preparation time:25 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• Tbsp Olive Oil
• medium Yellow Onion, finely diced
• cloves Garlic, minced
• lbs Ground Beef (85/15 suggested)
• tsp Ground Cumin
• tsp Dried Mexican Oregano
• Salt and Freshly Ground Black Pepper, to taste
• medium Russet Potatoes, peeled and diced (1/2-inch cubes)
• medium Carrots, peeled and diced (1/4-inch dice)
• /2 cup Pitted Green Olives (Manzanilla style), halved or whole
• /3 cup Golden Raisins
• (14.5 oz) can Canned Diced Tomatoes, undrained
• Tbsp Tomato Paste
• cup Chicken or Beef Broth (low sodium)
• large Bay Leaf
• Tbsp Apple Cider Vinegar

Instructions:

• Heat oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
• Add minced garlic and cook until fragrant (about 1 minute).
• Add ground beef to the pot. Break it up with a spoon and cook until fully browned. Drain off any excess grease.
• Stir in cumin, Mexican oregano, salt, and pepper. Cook for 1 minute until spices are toasted.
• Add the diced potatoes and carrots to the meat mixture. Stir well to coat.
• Stir in the tomato paste until it coats the meat and vegetables. Add the diced tomatoes (with juice), broth, and the bay leaf. Bring the mixture to a gentle simmer.
• Reduce heat to low, cover the pot loosely, and cook for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally.
• Stir in the olives and raisins. Continue to simmer uncovered for another 5–7 minutes to allow the sauce to thicken slightly.
• Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning as needed. Let the picadillo rest, off the heat, for 5 minutes before serving.

Nutrition Facts

Calories:1376 kcal

Protein:12.6 g

Fat:26.4 g

Carbs:82.3 g

Fiber:33.2 g

Sugar:0.0 g

Sodium:428 mg

Recipe Info

Category:Main Course

Cuisine:Mexican

Unlocking the Comfort: What Makes This Mexican Picadillo Recipe Shine

There are few dishes that encapsulate the concept of culinary comfort quite like Picadillo . Translated simply as "minced" or "chopped," this flavourful medley of ground meat, sweet fruit, briny elements, and vegetables simmered in a light, zesty tomato base is a staple across Latin America. However, the specific blend of ingredients found in the Authentic Mexican Picadillo Recipe elevates it far beyond a simple hash. This version, which proudly features potatoes and carrots, transforms simple pantry staples into a deeply satisfying meal. It’s robust enough to anchor a family dinner yet straightforward enough to whip up on a weeknight when you crave something truly homestyle. This Picadillo Recipe is designed not just to feed, but to evoke warmth and nostalgia with every bite.

The Art of Sweet and Savoury Balance in Classic Latin Fillings

The magic of excellent Mexican Picadillo lies in its masterful balancing act. It deliberately plays sweet against salty, and rich against acidic. Ground beef provides the savoury foundation, while the introduction of ingredients like raisins or sometimes dried apricots introduces a sudden burst of sweetness that prevents the dish from becoming one-note. Simultaneously, briny green olives provide a salty, fatty counterpoint, and a splash of vinegar at the end ensures the final product is bright, never heavy. Achieving this nuanced profile is what separates an adequate filling from a truly memorable Mexican Picadillo Con Papas .

Beyond the Basics: Why This Version Triumphs

What makes this specific rendition shine is the inclusion of finely diced potatoes and carrots. These vegetables aren't just filler; they absorb the aromatic tomato broth, softening beautifully during the long simmer, adding texture, and ensuring that the final dish is hearty enough to be a main course, not just a stuffing. This addition transforms the experience, leaning into a stew-like consistency perfect for serving over rice or scooping with warm tortillas. If you are looking for an Easy Mexican Picadillo Recipe that doesn't sacrifice authenticity, incorporating these root vegetables is the key step.

Discovering the Versatility of Authentic Picadillo

The adaptability of this minced dish is unparalleled. While we are focusing on serving it as a rich side or main course today, its uses stretch far wider. It’s the classic filling for empanadas, the core component in stuffed peppers, and an excellent, flavour-packed topping for nachos or tostadas. Some regions even thin it out with extra broth, creating a hearty Mexican Picadillo Soup , showcasing how flexible this core flavour profile truly is. Understanding How To Make Mexican Picadillo opens the door to countless meal variations throughout the week.

A Quick History Lesson on This Beloved Minced Dish

While the concept of cooking minced ingredients together is ancient, picadillo became popularized across Spanish-speaking countries during colonial times, often utilising preserved ingredients like olives and dried fruits that travelled well. The specific incorporation of potatoes and the resulting richer sauce are hallmarks of the Central Mexican style. It’s a beautiful example of how global trade and local agriculture merged to create a dish that is universally recognized yet distinctly local in every kitchen where it is prepared.

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Gathering Your Gourmet Components for Rich Flavor

The success of any great comfort food hinges on the quality and preparation of its core components. For this Mexican Picadillo Recipe Ground Beef is the traditional base, but the supporting cast of fruits, vegetables, and spices must be precisely measured to achieve that signature depth. We will use a selection of Mexican Picadillo Ingredients that balance beautifully.

The Core Protein and Produce Foundation

We start with a pound and a half of ground beef—aiming for an 85/15 lean-to-fat ratio provides enough richness without leaving excessive grease behind. The essential aromatics are finely diced yellow onion and three generous cloves of minced garlic, which create the initial flavour barrier. Crucially, we are including two medium Russet potatoes, peeled and diced into half-inch cubes, and two medium carrots, diced slightly smaller (about a quarter-inch). This slight difference in size ensures the carrots soften slightly more while the potatoes maintain their structure under the simmer.

Balancing Agents: Fruits, Spices, and Acidity

This is where the picadillo signature emerges. We integrate half a cup of briny, pitted green olives and a third of a cup of plump golden raisins. Do not skip the raisins; they are non-negotiable for achieving that necessary sweet counterpoint. For seasoning, we rely on one teaspoon each of ground cumin and dried Mexican oregano, gently crushed between your palms to release their oils before they hit the heat. The sauce base is built from a can of diced tomatoes (undrained for extra liquid), two tablespoons of rich tomato paste, and one cup of quality chicken or beef broth, finished with a single bay leaf and, critically, one tablespoon of apple cider vinegar added right at the very end for brightness.

Essential Equipment for Effortless Preparation

Since this dish involves sautéing, browning, and a long simmer, the right vessel is paramount. A large, deep skillet or a sturdy Dutch oven is essential. This allows you to effectively brown the meat and vegetables before adding the liquids, preventing steaming and promoting deep flavour development. Make sure you have a sharp knife and cutting board ready, as uniform dicing of the potatoes and carrots is key to even cooking during the relatively short cooking time.

The Method: Building Layers of Depth Step-by-Step

Creating this Mexican Picadillo is a process of patient layering, ensuring each ingredient contributes its best flavour before the next is introduced. We are moving from high heat browning to a gentle, unifying simmer.

Browning the Meat and Aromatics to Perfection

Begin by warming two tablespoons of olive oil in your Dutch oven over medium heat. Add the finely diced onion and cook gently until it turns translucent, about five minutes, allowing it to sweeten the oil. Introduce the minced garlic and cook only until fragrant—usually about 60 seconds—being careful not to let it burn. Next, add the ground beef. Increase the heat slightly, breaking the meat apart with a wooden spoon as it browns completely. Once no pink remains, carefully drain off any excess rendered fat; we want a lean, flavourful base.

Incorporating the Tangy and Sweet Elements

With the meat browned, it is time to toast the spices. Stir in the ground cumin, Mexican oregano, salt, and pepper, cooking for one full minute until the aromas intensify. Now, introduce the root vegetables: the diced potatoes and carrots. Toss everything together so the spices coat them evenly. Follow this immediately with two tablespoons of tomato paste, stirring vigorously for about a minute until the paste darkens slightly, which deepens its inherent tomato flavour.

Achieving the Ideal Consistency for Filling or Serving

Pour in the can of diced tomatoes (including all their juice), along with the cup of broth and the single bay leaf. Bring this mixture up to a steady, gentle simmer—do not let it boil aggressively. Cover the pot loosely, allowing steam to escape slightly, and let it cook undisturbed for approximately 15 to 20 minutes. The goal here is for the potatoes and carrots to become perfectly tender when tested with a fork, absorbing the seasoned liquid.

The Final Crucial Reduction Phase

Once the vegetables are tender, uncover the pot. Stir in your flavour powerhouses: the green olives and the golden raisins. Continue simmering, now uncovered, for another five to seven minutes. This final stage is crucial as it allows excess liquid to evaporate, thickening the sauce into a rich coating rather than a thin broth. Before taking it off the heat, remove and discard the bay leaf, and stir in the final touch: one tablespoon of apple cider vinegar. Taste now, adjusting salt and pepper as your palate demands.

Elevating Your Picadillo Experience: Serving Suggestions and Storage Wisdom

The rich, complex flavour of this hearty stew is fantastic straight from the pot, but its true potential is realized in how you present it. Serve generous portions alongside fluffy white rice, perhaps topped with a perfectly fried egg for a quintessential comfort meal. It is also exceptional tucked into warm corn tortillas for tacos.

Troubleshooting Common Picadillo Pitfalls

One common issue when making Mexican Picadillo is unevenly cooked potatoes. If your potatoes are still hard after the initial simmer, the liquid level might be too low. Add a small splash of extra broth or water, cover tightly, and continue simmering until they yield easily. Alternatively, if the dish seems too soupy near the end, simply remove the lid and increase the heat slightly during that final reduction phase.

Transforming Leftovers: Creative Ways to Use Your Batch

Leftover picadillo is arguably even better the next day once the flavours have fully melded overnight in the refrigerator. If you find yourself with a large batch, consider using it as a filling for crispy, baked empanadas—the slight sweetness pairs wonderfully with flaky pastry. You can also mix smaller portions into scrambled eggs for a robust breakfast scramble, or layer it into baked potatoes.

Mastering the Sweetness-to-Spice Ratio

The key to mastery is balance. If your batch tastes too sharp or acidic after adding the vinegar, counteract it with a tiny pinch more sugar or an extra few raisins stirred in during the final simmer. Conversely, if it tastes too sweet, add another small splash of vinegar or a dash more salt to sharpen the savoury notes. This constant tasting and adjusting ensures your dish hits the perfect note every time.

Optimal Cooling and Refrigeration Techniques

To maintain the freshest flavour profile, allow the Mexican Picadillo to cool down significantly before sealing it in airtight containers. Cooling it down before refrigeration helps prevent condensation buildup, which can dilute the flavour upon reheating. Stored properly in the fridge, this wonderful dish remains delicious for up to four days.