For a richer flavor, consider using beef broth in place of water when making the tomato sauce. Adjust the amount of serrano and jalapeño peppers to your desired level of spiciness. Remove the seeds and membranes for a milder flavor. Serve the picadillo with warm tortillas, rice, or as a filling for tacos and burritos. Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice for an extra burst of freshness.
Authentic Mexican Picadillo
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS42
Embark on a culinary journey to the heart of Mexico with this vibrant and flavorful picadillo. Featuring tender ground beef simmered in a rich tomato-based sauce with potatoes, carrots, and a medley of aromatic spices, this dish offers a delightful taste of tradition that's both comforting and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol79 mg
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Fiber4 g
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Protein25 g
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Saturated Fat6 g
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Sodium529 mg
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Sugar7 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tomato Sauce (15 minutes): In a medium pot, combine the whole tomatoes with water. Bring to a boil, then carefully transfer the softened tomatoes to a blender. Add the halved onion and garlic clove. Blend until smooth, creating a vibrant tomato sauce. Set aside.
02
StepSauté Aromatics and Brown Beef (15 minutes): Heat the vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and serrano pepper; sauté until the onion becomes translucent. Introduce the minced garlic; cook until fragrant, about 1 minute. Add the chopped tomato and cook for 1 minute more. Incorporate the ground beef; cook, breaking it apart with a spoon, until browned and crumbly, about 8 minutes.
03
StepSimmer the Picadillo (30 minutes): Pour in the Mexican-style hot tomato sauce; cook for 2 minutes, allowing the flavors to meld. Mix in the cubed potatoes and carrots; cook for 2 minutes. Add the blended tomato sauce, jalapeño (if using), chicken bouillon, cumin, and bay leaf; mix well to combine. Season generously with salt and pepper. Reduce heat to low, cover, and simmer until the potatoes and carrots are tender and most of the liquid has been absorbed, about 20 minutes.
04
StepRest and Serve (5 minutes): Remove from heat, discard the bay leaf, and let the picadillo rest for 5 minutes before serving. This allows the flavors to further develop and harmonize.
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RECIPE REVIEWS
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Emery Kuhn
Jun 15, 2025Easy to follow and the flavor is spot on! My husband said it was the best picadillo he's ever had.
Brenna Littel
Apr 12, 2025I substituted ground turkey for the beef, and it turned out great. A healthier option!
Syble Hackett
Apr 2, 2025This is my go-to picadillo recipe now. It's simple, flavorful, and always a crowd-pleaser.
Gregg Wintheiser
Mar 19, 2025The homemade tomato sauce really makes a difference. It's so much better than using store-bought sauce.
Retta Larkin
Mar 12, 2025Next time I think I'll add some peas for extra veggies.
Roderick Kris
Mar 10, 2025I added a can of diced green chiles for extra flavor and a bit of heat. Delicious!
Belle Auer
Feb 13, 2025The resting time is crucial! Don't skip it; it really lets the flavors come together.
Priscilla Windler
Nov 29, 2024This recipe is fantastic! My family loved it, and it was so easy to make.