Authentic Mexican Picadillo Recipe

Ground beef: The base of the dish, providing a rich and hearty flavor.

Potatoes: Adds a starchy element that absorbs the flavors well.

Onion: Provides a sweet and savory foundation.

Garlic: Enhances the overall taste with its aromatic quality.

Tomato sauce: Adds a tangy and slightly sweet flavor.

Peas: Contributes a pop of color and sweetness.

Carrots: Adds a subtle sweetness and texture.

Beef broth: Deepens the flavor and adds moisture.

Cumin: Provides a warm, earthy flavor essential to the dish.

Oregano: Adds a hint of herbal freshness.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and allows the onion and garlic to mix more thoroughly with the meat, enhancing the overall flavor of the picadillo.

• ground beef – Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• potatoes – Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, while maintaining a similar texture.

• onion – Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle difference to the dish.

• garlic – Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• tomato sauce – Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• peas – Substitute with green beans: Green beans offer a similar color and nutritional profile, though they have a different texture.

• carrots – Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• beef broth – Substitute with chicken broth: Chicken broth can be used as a lighter alternative, providing a similar depth of flavor.

• cumin – Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.

• oregano – Substitute with thyme: Thyme offers a different but complementary herbal flavor that can work well in the dish.

• Allow the picadillo to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled picadillo into airtight containers. For optimal freshness, use containers that are specifically designed for food storage.

• If you plan to consume the picadillo within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.

• For longer storage, place the picadillo in freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the containers or bags with the date. This will help you keep track of how long the picadillo has been stored.

• When ready to reheat, thaw the frozen picadillo in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the picadillo in a skillet over medium heat, stirring occasionally, until it is heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the picadillo appears dry after reheating, add a splash of beef broth or tomato sauce to restore its moisture.

• Enjoy the reheated picadillo with fresh rice or tortillas, just as you would with a freshly made batch.

• Stovetop Method: Place the leftover picadillo in a skillet over medium heat. Add a splash of beef broth or water to prevent it from drying out. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method: Transfer the picadillo to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. If not heated thoroughly, continue in 30-second increments.

• Oven Method: Preheat your oven to 350°F (175°C). Place the picadillo in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until heated through. Stir halfway to ensure even heating.

• Slow Cooker Method: Transfer the picadillo to a slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the dish’s moisture and flavor.

• Steaming Method: Place the picadillo in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 10 minutes, or until heated through. This method helps retain the dish’s moisture and texture.

• Large skillet: A wide, flat-bottomed pan used for browning the ground beef and cooking the vegetables evenly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Chef’s knife: Essential for chopping the onion, dicing the potatoes, and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping and dicing ingredients.

• Measuring cups: Used to measure the tomato sauce, peas, carrots, and beef broth accurately.

• Measuring spoons: Necessary for measuring the cumin, oregano, salt, and pepper precisely.

• Colander: Useful for draining excess fat from the browned ground beef.

• Lid: Needed to cover the skillet while simmering the picadillo to ensure even cooking and tender potatoes.

• Serving spoon: Perfect for serving the finished picadillo with rice or tortillas.

Prep ingredients in advance: Chop the onion, garlic, potatoes, carrots, and measure out the peas and spices before you start cooking.

Use a food processor: Mince the onion and garlic quickly with a food processor to save time.

Cook in batches: Brown the ground beef and cook the vegetables simultaneously in separate pans to speed up the process.

Opt for frozen vegetables: Use frozen peas and carrots to cut down on prep time.

One-pot method: Use a large skillet to cook everything in one pot, reducing cleanup time.