A traditional Mexican dish, Picadillo is a flavorful mixture of ground beef, potatoes, and vegetables cooked in a savory broth. This versatile dish can be used as a filling for tacos, burritos, or served alongside rice and beans.
In a large skillet, heat the oil over medium-high heat. Add the onions and garlic and sauté until they turn translucent.
2 tablespoons cooking oil, 1 large onion, 2 cloves garlic
Add the ground beef and cook until browned. Break apart the meat with a wooden spoon as it cooks.
1 pound ground beef
Once the meat is browned, stir in the potatoes, carrots, green bell peppers, and spices (cumin, oregano, salt, and pepper). Cook for a few minutes, allowing the flavors to meld.
2 medium potatoes, 1 large carrot, 2 green bell peppers, 2 teaspoons ground cumin, 1 teaspoon dried oregano, Salt and pepper to taste
Add the tomatoes, bay leaves, and broth. Reduce heat to low-medium and let it simmer.
2 tomatoes, 2 bay leaves, ½ cup beef or chicken broth
After about 20 minutes, when the potatoes and carrots are tender, add the frozen peas and raisins. Let them cook for an additional 10 minutes.
½ cup frozen peas, ¼ cup raisins
Check the seasoning and adjust salt and pepper if needed. Remove from heat.
Serve the picadillo hot with rice or tortillas.
Notes
Picadillo can be stored in the refrigerator for up to 3 days. Reheat before serving.
The raisins add a hint of sweetness, but you can omit them if you prefer a purely savory flavor.
For a spicy kick, you can add chopped jalapeños or a touch of chili powder.
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!