Mexican Picadillo
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Ingredients
Cooking Process
Recipe Note
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Steps
Place the tomatoes, half of the diced onion, water, garlic, jalapeño pepper, half a teaspoon of kosher salt, Mexican oregano, cumin, and water into a blender. Blend the mixture until it becomes completely smooth.
Pour the oil into a large skillet or sauté pan and heat it over medium - high heat. Add the remaining half of the diced onion to the pan. Cook the onion for 5 minutes, stirring it occasionally, until it softens.
Add the ground beef to the pan with the cooked onion. Sprinkle the remaining half - teaspoon of kosher salt over the beef. Cook the beef for 6 minutes, using a spatula to break it up into small pieces as it cooks. If there is any excess grease in the pan, drain and discard it.
Stir the potatoes and carrots into the pan with the cooked beef. Cook the mixture for 5 minutes. Pour the pureed tomato mixture into the pan and stir well to combine all the ingredients. Reduce the heat to low, cover the pan with a lid, and cook for 15 minutes.
Remove the lid from the pan and cook for 5 more minutes. Stir in the frozen peas and continue cooking, uncovered, for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to dry out, add ¼ cup of water to the pan and keep cooking.
Take a small taste of the picadillo. If needed, season it with more salt to your liking.
Nutrition
Per serving (2 servings)
104
Calories
9g
Protein
6g
Carbs
4g
Fat
163mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make Mexican Picadillo?
It takes about 45 minutes in total, with 10 minutes of prep and 35 minutes of cooking.
What can I substitute for Roma tomatoes?
No substitution info is provided. Roma tomatoes are used to make the tomato sauce in this recipe.
How many servings does this Mexican Picadillo recipe make?
The recipe makes 4 servings.
Is this Mexican Picadillo recipe suitable for people with food allergies?
The recipe has no listed allergens, but check each ingredient for cross - contamination.
Can I prep this Mexican Picadillo recipe ahead of time?
There's no prep - ahead info. You could make the tomato puree in advance and refrigerate it.
What's the nutritional value of Mexican Picadillo?
Per serving, it has 207 kcal, 8 g fat, 12 g carbs, 3 g fiber, 3 g sugar, and 18 g protein.
How should I store leftovers of Mexican Picadillo?
Store leftovers in an airtight container after cooling. You can refrigerate or freeze them.
How do I reheat Mexican Picadillo?
Reheat gently and add a splash of water or broth if it dries out. Heat until fully warmed through.
Substitutions
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Substitutions
Roma tomatoes
plum tomatoes, canned crushed tomatoes
Plum tomatoes have a similar texture and flavor to Roma tomatoes, so they are a great direct substitute. Canned crushed tomatoes are convenient and can save prep time, but they may have a slightly different flavor due to added salt and preservatives. Also, if using canned tomatoes, reduce or omit the added water in the recipe as they are already moist.
onion
yellow onion, sweet onion
Yellow onions are a common substitute and have a strong, pungent flavor that will work well in this recipe. Sweet onions, like Vidalia onions, have a milder and sweeter taste, which can change the overall flavor profile slightly but still provide a similar aromatic base.
garlic
garlic powder, granulated garlic
Garlic powder and granulated garlic are convenient substitutes. Use about 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic for each clove of fresh garlic. However, the flavor may be less intense and fresh - tasting compared to using fresh garlic.
jalapeño pepper
serrano pepper, Anaheim pepper
Serrano peppers are spicier than jalapeños, so if you use them, start with less and adjust to your spice preference. Anaheim peppers are milder, so if you prefer a less spicy dish, they are a good option. The texture of both peppers is similar to jalapeños, but the flavor profile may vary slightly.
kosher salt
sea salt, table salt
Sea salt has a more complex flavor and larger crystals compared to kosher salt. If using sea salt, you may need to adjust the quantity as it can be more concentrated. Table salt is finer and more compact, so use about half the amount of table salt compared to kosher salt to avoid over - salting the dish.
dried Mexican oregano
regular dried oregano, marjoram
Regular dried oregano has a similar flavor to Mexican oregano but is slightly less pungent and has a more Mediterranean - style flavor. Marjoram is also a good substitute as it has a milder, sweeter flavor. Both can be used in the same quantity as the dried Mexican oregano.
lean ground beef
ground turkey, ground chicken
Ground turkey and ground chicken are leaner alternatives to ground beef. They have a milder flavor, so you may need to adjust the seasonings slightly. Also, they cook faster than ground beef, so reduce the cooking time to avoid overcooking and drying out the meat.
russet potato
Yukon Gold potato, red potato
Yukon Gold potatoes are buttery and have a creamy texture, while red potatoes have a firmer texture. Both can be used in place of russet potatoes, but the cooking time may vary slightly depending on their size and density.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container after cooling; timing may vary by ingredients and sauce content.
Freezer
Freeze portions in airtight containers if the recipe freezes well; texture may change for some ingredients.
Storage Tips
- • Cool before sealing to reduce condensation.
- • Label containers with date and portion size.
Reheating Tips
- • Reheat gently and add a splash of water/broth if the dish dries out.
- • Heat until fully warmed through before serving.
Safety Notes
- • When reheating leftovers, ensure they are fully hot throughout.
Troubleshooting
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Troubleshooting
Tomato puree is not smooth
Likely cause: The blender was not powerful enough or the ingredients were not blended for long enough
Continue blending the mixture for a few more minutes until it reaches a smooth consistency. If the blender is struggling, you can add a little more water to help the blending process.
Onion is burned
Likely cause: The heat was too high or the onion was not stirred frequently enough during the 5 - minute cooking time
Reduce the heat to medium. Remove the burned onion from the pan and add fresh diced onion. Start the 5 - minute cooking process again, stirring more often.
Ground beef is undercooked
Likely cause: The 6 - minute cooking time was not sufficient or the heat was too low
Continue cooking the ground beef for a few more minutes, breaking it up into smaller pieces with a spatula. Check the center of the largest pieces to ensure they are no longer pink.
Potatoes and carrots are still hard after cooking
Likely cause: The 20 - minute cooking time on low heat was not enough or the vegetables were cut too large
Cover the pan again and continue cooking on low heat for an additional 5 - 10 minutes until the potatoes and carrots are tender. If the vegetables were cut too large, you can remove them from the pan, cut them into smaller pieces, and then return them to the pan to finish cooking.
The dish is too dry
Likely cause: Too much liquid evaporated during cooking or not enough water was added initially
Add ¼ cup of water to the pan as directed in the recipe. If the dryness persists, you can add another ¼ cup of water and continue cooking until the desired consistency is reached.
The dish is bland
Likely cause: Not enough salt or spices were used
Take a small taste of the picadillo and add more kosher salt, dried Mexican oregano, or ground cumin to your liking. Stir well and taste again to adjust the seasoning.