Mexican Picadillo Picadillo Mexicano Recipes

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AUTHENTIC MEXICAN PICADILLO RECIPE



Authentic Mexican Picadillo Recipe image

Learn how to make this delicious and authentic Mexican picadillo recipe, which is very versatil and easy to make.

Provided by Charbel Barker

Categories     Main Course

Time 30m

Number Of Ingredients 19

2 Large Potatoes (Diced)
2 Large Carrots (Diced)
1 can Green Peas
1/2 Onion (Diced)
1 lb ground beef
1 chile ancho, deveined and deseeded
1 cup Beef Stock
1/4 white onion
2 Red tomatoes
1 chipotle pepper in adobo
2 cloves garlic
1 stick cinnamon
1/4 tbsp cumin
3 sweet peppercorns
1/4 tbsp thyme
1/4 bunch cilantro (finely chopped)
1 tbsp oregano
salt to taste
1 tbsp oil

Steps:

  • Start by sauteeing the tomato, the 1/4 white onion, chile ancho, garlic, thyme, peppercorn, cinnamon and oregano in a medium to large frying pan with 1 tablespoon of oil. Remove from the pan and blend in a blender with the beef stock and chipotle pepper until smooth. Set aside.
  • In the same pan that you used for the previous step, cook the ground beef with the diced onions and cilantro and season with salt and pepper to taste.
  • Once the ground beef is browned, add the carrots and potatoes and cook for about 5 minutes over medium heat.
  • Add the mixture from the first step and bring to a boil for 10 minutes.
  • Add the green peas and let simmer for another 10 minutes. Add additional salt if necessary.

Nutrition Facts : ServingSize 1 People, Calories 185 kcal, Carbohydrate 11 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g

MEXICAN PICADILLO



Mexican Picadillo image

This easy to make Mexican Picadillo is a classic meat and potatoes dish bursting with flavor and spice. It can be eaten straight out of the pan but it also works great in tacos, burritos, and empanadas. So good!

Provided by Mexican Please

Time 45m

Number Of Ingredients 15

1 lb. ground beef
1 potato
1 carrot
1/4 onion
2 garlic cloves
2 teaspoons chili powder (optional)
1 teaspoon cumin
1 teaspoon salt (plus more to taste)
freshly cracked black pepper
1 cup stock (or water)
1/3 cup raisins (optional)
6 plum tomatoes
3/4 onion
1 jalapeno
2 garlic cloves

Steps:

  • After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
  • Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
  • Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
  • For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
  • Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
  • Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
  • Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
  • If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
  • Store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 189 kcal, ServingSize 1 serving

PICADILLO MEXICANO



Picadillo Mexicano image

This hearty Picadillo Mexicano is a meat and potatoes dish featuring ground beef, potatoes, tomatoes, peppers, vegetables, and fantastic seasoning! Picadillo is perfect for tacos, burritos, empanadas, chiles rellenos and so much more! Or serve it up with some eggs for breakfast, as it's a spicier relative to the well known breakfast hash!

Provided by Angela

Categories     Dinner Recipes     Entrees     Main Course

Time 35m

Number Of Ingredients 16

2 Tbsp lard ((or cooking oil))
1 white onion ((finely chopped))
2 jalapeno ((finely diced))
2 Tbsp garlic ((minced or crushed))
1 red bell pepper ((diced))
2 lbs ground beef
2 tomatoes ((roasted and chopped or crushed))
1 cup peas and carrots, frozen mix ((thawed))
1 cup sweet corn
1/4 cup cilantro ((chopped))
2 tsp dried oregano ((Mexican oregano is best))
2 tsp ground coriander
2 tsp cumin
1 tsp paprika
1 tsp each, salt & pepper ((to taste))
2 medium Yukon Gold potatoes ((optional - diced, cubed))

Steps:

  • In a large non-stick skillet or frying pan, heat the lard or cooking oil over medium high heat until the fat or oil begins to shimmer. Add the onion and jalapeno, saute until the onion becomes translucent, about 2-3 minutes. Add the garlic and red bell pepper and saute for 1 minute more.
  • Move the sauteed vegetables to one side of the skillet and add the ground beef. Break the beef into several large chunks, then let it cook undisturbed for 3-4 minutes.
  • Break the browning ground beef into smaller pieces and combine with the sauteed onion, jalapeno, garlic, and red bell pepper. Spread evenly in the skillet or frying pan and allow to continue cooking undisturbed for an additional 5-6 minutes, or until the ground beef is well browned.
  • Add the remaining ingredients (except for the potatoes, which are optional). Stir to combine thoroughly, then reduce the heat to medium and simmer for 5 minutes, if adding the potatoes, or 10 minutes if not opting for the potatoes.
  • If you are opting to add the potatoes (which I do recommend): Prior to starting the hamburger, skillet fry the diced or cubed potatoes in about 3 tablespoons of lard or cooking oil. Cook until crispy on the outside and fork tender. Remove from the skillet and transfer to a paper towel lined plate to soak up excess fat. Then continue with step 1 of the instructions.At step 4 of the instructions, fold the cooked potatoes into the skillet of ground beef and vegetables after adding the remaining peas and carrots, corn, and seasoning. Then continue to cook for an additional 5-10 minutes simmering over medium heat.
  • Add seasoning to taste after simmering, remove from heat and serve immediately.

Nutrition Facts : Calories 237 kcal, Carbohydrate 10 g, Protein 15 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 259 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
  • Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

MEXICAN HASH (PICADILLO)



Mexican Hash (Picadillo) image

Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.

Provided by Mexi-Rosie

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs ground beef
6 small tomatoes
3 cups peeled and diced potatoes
4 cloves peeled garlic, finely chopped
2 medium onions, chopped
1 clean poblano chiles or 1 green pimiento
1/4 cup olive oil
1 tablespoon dark brown sugar
1/4 cup vinegar
1 tablespoon capers
1/2 cup tomato juice or 1/2 cup chicken consomme
2 teaspoons salt
1 dash pepper, to taste

Steps:

  • First, stir fry potatoes in olive oil.
  • Take potatoes out from oil, set apart.
  • Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
  • Once the meat is partially cooked, add potatoes and rest of ingredients.
  • Simmer on medium heat for about 30 minutes.

Nutrition Facts : Calories 527, Fat 32, SaturatedFat 10.2, Cholesterol 102.8, Sodium 930.6, Carbohydrate 24.3, Fiber 3.6, Sugar 7.3, Protein 31.2

MEXICAN HASH (PICADILLO)



Mexican Hash (Picadillo) image

Picadillo is wonderful. Don't be put off by the spicing. This comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.

Provided by davinandkennard

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 lbs lean ground beef
2 onions, finely chopped
1 garlic clove, chopped
2 apples, peeled cored and chopped
1 lb medium tomatoes, peeled seeded and chopped
3 jalapenos, seeded and chopped
1/2 cup raisins
1/4 cup pimento stuffed olive, cut in half
1/8 teaspoon cinnamon
1/8 teaspoon clove
salt and pepper
1/4 cup slivered almonds
salt and pepper

Steps:

  • Heat the oil in a large heavy skillet and brown the meat.
  • Add the onions and garlic.
  • When brown add all the other ingredients except the almonds.
  • Season with salt and pepper.
  • Simmer gently uncovered until much of the liquid has evaporated.
  • Toast the almond slivers in a little olive oil until golden.
  • Place on top on the picadillo and cook a few moments longer.

Nutrition Facts : Calories 463.9, Fat 26.8, SaturatedFat 7.6, Cholesterol 98.3, Sodium 107, Carbohydrate 24.1, Fiber 3.8, Sugar 16, Protein 32.8

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