Classic Mexican Picadillo with Potatoes
This hearty Mexican picadillo recipe combines seasoned ground beef, tender potatoes, and a flavorful tomato sauce with serrano chiles for a comforting and delicious dish. The recipe is perfect for serving over rice, as a filling for tacos, or simply enjoyed on its own. Follow these detailed steps to make a traditional picadillo, complete with tips for the best texture and flavor.
Ingredients List
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt and Mexican oregano
Preparing the Potatoes
The potatoes are a crucial element in this picadillo, adding texture and a mild flavor that balances the spicy, savory sauce. Here’s how to prepare them to perfection.
- Heat the Oil: Start by preheating 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat. Allow the oil to warm up for a few minutes until it shimmers slightly.
- Cook the Potatoes: Add the diced potatoes to the pan in an even layer. Fry them until they’re browned and crispy on most sides, which should take about 10-15 minutes. For faster cooking, cover the pan with a lid to create steam. This helps cook the potatoes from the inside while they get crispy on the outside.
- Drain and Set Aside: Once the potatoes are golden and tender, transfer them to a plate lined with paper towels to drain any excess oil. Set aside for later.
Cooking the Ground Beef
Ground chuck is the best choice for picadillo due to its rich flavor. This step will create a savory, seasoned base for the dish.
- Season the Meat: In the same skillet, add the ground chuck and raise the heat to medium-high. Sprinkle in 1 teaspoon of salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon black pepper. Stir well to combine.
- Brown the Beef: Cook the seasoned beef for 8-10 minutes, stirring occasionally, until it’s nicely browned and fully cooked through. Browning the beef develops depth in flavor, enhancing the picadillo.
Creating the Flavor Base
Building layers of flavor is key to an authentic picadillo, and this step includes the essential ingredients like garlic, onion, and a fresh tomato-serrano sauce.
- Add Garlic and Onion: Once the beef is browned, add the minced garlic and diced onion to the skillet. Cook for another 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Blend the Tomato Sauce: In a blender, combine the chopped Roma tomatoes, serrano chiles, 1/4 cup of water, a pinch of salt, and a pinch of Mexican oregano. Blend until you have a smooth sauce with no large chunks.
Adding the Tomato-Serrano Sauce to the Picadillo
- Incorporate the Sauce: Pour the freshly blended tomato mixture directly into the skillet with the ground beef. Stir well to mix everything together.
- Simmer the Picadillo: Increase the heat to medium-high and allow the sauce to come to a gentle boil. Taste the sauce and adjust salt if needed. Lower the heat slightly and simmer for 7-10 minutes, stirring occasionally, until the sauce thickens and reduces to a rich consistency.
Final Steps: Adding the Potatoes
- Fold in the Potatoes: Once the sauce has thickened, gently fold the reserved crispy potatoes into the picadillo. Stir until the potatoes are fully coated in the sauce.
- Adjust Seasoning: Taste for final seasonings and add any additional salt or pepper to suit your preference.
- Simmer and Finish: Continue cooking the picadillo on a low simmer for another few minutes until all ingredients are well combined and warmed through. Remove from heat.
Serving Suggestions
Serve your Mexican picadillo with warm tortillas for a delicious taco filling, or spoon it over a bed of rice for a complete meal. You can also garnish it with chopped cilantro, a squeeze of lime, or a side of avocado slices for added freshness.
Tips for Perfect Picadillo
- Choose the Right Potato: Russet potatoes or white potatoes work best due to their structure, which holds up during cooking without turning mushy.
- Cook Potatoes Separately: Frying the potatoes separately ensures they maintain a crispy exterior. Adding them directly to the simmering sauce may result in soggier, softer potatoes.
- Control the Spice Level: Serrano chiles can add a lot of heat, so use one chile for milder spice and two for extra kick. You can also substitute with jalapeño peppers for a less intense heat.
- Use Fresh Tomatoes: Fresh Roma tomatoes provide a bright flavor, but if you don’t have fresh, canned tomatoes can be used in a pinch. Just reduce the salt slightly as canned tomatoes may already contain salt.
- Experiment with Additional Ingredients: To add more depth, some cooks like to add a handful of peas or diced carrots. These add texture and a hint of sweetness that complements the savory beef and potatoes.
FAQs
Can I make this dish ahead of time?
Yes, you can make picadillo a day ahead. Store it in an airtight container in the refrigerator, and reheat on the stovetop or microwave before serving. If making in advance, store the potatoes separately to maintain their texture and add them back in when reheating.
How can I make the dish less spicy?
Reduce the number of serrano chiles or substitute them with a mild pepper like poblano. You can also omit the chiles entirely if you prefer a milder flavor.
Can I freeze leftover picadillo?
Yes, this picadillo freezes well. Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What other meats can I use?
While ground chuck provides a traditional flavor, you can substitute with ground turkey, pork, or even chicken. Just note that leaner meats may need a bit of added oil to prevent dryness.
This traditional Mexican picadillo recipe is easy to customize and delivers a savory, satisfying meal perfect for any occasion. Whether enjoyed as a filling or a main dish, its rich flavors and hearty ingredients make it a favorite in Mexican cuisine. Enjoy!