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Mexican Picadillo Recipe

Mexican · Main course · 45 min total

A savory and slightly sweet ground beef hash with potatoes, carrots, and a tomato-based sauce, flavored with warm spices and finished with raisins and olives. This classic Mexican comfort food is perfect for tacos, over rice, or as a filling for empanadas.

Ingredients

• 1 lb ground beef (80/20)
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1/4 cup tomato sauce
• 1/2 cup beef broth
• 1 medium potato, peeled and diced into 1/4-inch cubes
• 1 medium carrot, peeled and diced into 1/4-inch cubes
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup raisins
• 1/4 cup sliced green olives
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Remove beef with a slotted spoon and set aside, leaving about 1 tbsp drippings in the pan.
2. Add onion to the pan and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
3. Stir in chopped tomato and tomato sauce; cook for 2 minutes.
4. Add beef broth, potato, carrot, cumin, oregano, cinnamon, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, or until potatoes and carrots are tender.
5. Return the beef to the pan. Stir in raisins and olives. Cook uncovered for 5 minutes, until the sauce thickens slightly.
6. Taste and adjust seasoning. Garnish with cilantro if desired. Serve warm.

Tips

• For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper with the garlic.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve picadillo with warm tortillas, rice, or as a filling for tacos or empanadas.

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