picadillo recipe mexican
The Best picadillo recipe mexican
I love that picadillo is versatile—you can make a big batch and freeze portions for later, or whip it up fresh when you need something quick. It’s also a great way to use up extra sweet potatoes or ground beef that’s about to spoil, so it’s practical as well as delicious. My family always says it’s the perfect dish for holidays or casual weeknights because it’s comforting but not too heavy, and the flavors stay true no matter how you serve it—straight from the pot, in tacos, or even as a filling for burritos. Plus, the spices and raisins give it a little extra sweetness that makes it feel like a treat, even when it’s just dinner. My kids have been known to beg for picadillo after school, and honestly, it’s one of those dishes that makes you feel good about feeding them well.
Picadillo Mexicano
A flavorful Mexican dish featuring ground meat, raisins, olives, and spices simmered in a rich tomato sauce, often served with rice or as a side for tacos or enchiladas. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup raisins
- 1/2 cup green olives (pitted)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 cup flour
- 1/2 cup warm water
- 1/2 tsp salt
👨🍳Directions
-
1
In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat if needed. -
2
Add diced onion, minced garlic, cumin, oregano, smoked paprika, and chili powder. Cook for 2 minutes until fragrant. -
3
Stir in raisins, olives, tomato sauce, and water. Simmer for 15 minutes, stirring occasionally, until the mixture thickens. -
4
For the dough (if using), mix flour, salt, and warm water until a soft dough forms. Roll out thinly and cut into small circles. -
5
To serve, spoon picadillo over rice or use the rolled dough to wrap small portions of picadillo around in tacos or enchiladas.
🔧Equipment
- Large skillet or pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Oven (for optional baked version)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Adjust spice levels to taste; add more chili powder if you prefer a spicier dish.
- Optional: Add a pinch of cinnamon for a slightly sweet twist.
Serving Suggestions
- Serve with warm corn tortillas, rice, or as a filling for stuffed peppers or burritos.
Watch Video Of How Picadillo Mexicano Works
❓ Frequently Asked Questions About Picadillo Mexicano
What is the traditional Mexican picadillo, and what are its main ingredients?
Picadillo is a classic Mexican stew made primarily with ground beef (or sometimes pork), raisins, olives, tomatoes, onions, garlic, and spices like cumin, paprika, and cinnamon. It’s often served with rice, beans, or as a filling for empanadas or tamales, depending on regional variations.
How do I make a classic picadillo without using raisins?
You can substitute raisins with dried apricots, pine nuts, or even fresh tomatoes and bell peppers for extra sweetness and texture. Another option is to use a mix of pine nuts and raisins if you prefer a slightly different flavor profile.
What’s the best way to cook picadillo for the best texture?
For the best texture, brown the meat thoroughly in a pot before adding liquids (like broth or water) to prevent it from becoming mushy. Stir occasionally and cook on low heat to let flavors meld. If using rice, cook it separately and serve it on the side to avoid sogginess.
Can picadillo be made vegetarian or vegan?
Yes! You can replace the meat with crumbled tofu, lentils, mushrooms, or a mix of black beans and corn. Use vegetable broth instead of meat broth, and adjust spices to enhance the plant-based flavors—try adding smoked paprika or chipotle for depth.
How should picadillo be served, and are there common side dishes?
Picadillo is typically served hot with steamed rice, refried beans, or crusty tortillas. In some regions, it’s eaten with a side of avocado slices or a fresh salad. It’s also popular as a filling for empanadas, tamales, or as part of a festive meal like Christmas or Easter dishes.
