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To make Mexican Picadillo with Potatoes, you need: - 1 lb ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium red bell pepper, chopped - 1 medium green bell pepper, chopped - 2 medium potatoes, diced - 1 cup diced tomatoes (canned or fresh) - 1 cup beef or vegetable broth - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 bay leaf - 1 cup frozen peas - Salt and pepper to taste - 2 tablespoons vegetable oil - Fresh cilantro for garnish (optional) You can add more flavor to your picadillo. Some options include: - Chopped carrots for sweetness - Corn for extra texture - Black olives for a briny taste - Jalapeños for heat If you have allergies, here are some swaps: - Use ground turkey or chicken instead of beef. - For a vegetarian option, try lentils or mushrooms. - Use low-sodium broth to cut back on salt. - Choose a gluten-free broth to avoid gluten. {{ingredient_image_1}} First, gather all your ingredients. You need ground beef, onions, garlic, bell peppers, potatoes, and more. Chop the onions and bell peppers finely. Dice the potatoes into small cubes. This helps them cook evenly. 1. Heat the oil: In a large skillet, heat the vegetable oil over medium heat. 2. Sauté onions and garlic: Add the chopped onions and minced garlic. Cook for about 3 minutes until they soften. 3. Cook ground beef: Add the ground beef. Break it up with a spatula. Cook this for 5-7 minutes until it’s brown. Drain any excess fat if needed. 4. Add veggies: Stir in the diced tomatoes, red and green bell peppers. Cook for 5 minutes until the peppers begin to soften. 5. Mix in potatoes and spices: Add the diced potatoes, broth, cumin, oregano, and bay leaf. Season with salt and pepper. 6. Simmer: Bring the mixture to a boil. Then, lower the heat. Cover the skillet and simmer for 20-25 minutes. Stir occasionally until the potatoes are tender. 7. Add peas: Finally, stir in the frozen peas. Cook for another 5 minutes until they are heated through. 8. Finish: Remove the bay leaf before serving. Adjust seasoning if needed. - Cut the potatoes into small, even cubes. This ensures they cook at the same rate. - Stir the mixture occasionally while it cooks. This helps prevent sticking and promotes even cooking. - Let the dish sit for a few minutes after cooking. This allows the flavors to meld together better. Enjoy your Mexican Picadillo with Potatoes! Serve it warm for a hearty meal. When making Mexican Picadillo, avoid overcooking the beef. Cook it just until it's brown. Don't skip the salt and pepper; they enhance the flavor. If you add too much liquid, the dish can become soupy. Be careful with the amount of broth you use. Lastly, remember to remove the bay leaf before serving. It adds flavor but isn’t meant to be eaten. To boost flavor, try adding a splash of lime juice. This brightens the dish. Fresh herbs can also lift the taste. Consider adding fresh cilantro or parsley at the end. If you like heat, add some diced jalapeños. For a smoky flavor, a dash of chipotle powder works well. You can also mix in olives or raisins for a sweet twist. You will need a large skillet for cooking. A spatula helps to break up the meat. Use a sharp knife and cutting board for chopping vegetables. A measuring cup is handy for broth and tomatoes. If you have one, a lid is great for simmering. Finally, a serving spoon helps you dish it out nicely. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your picadillo. Adjust Spice Levels: Feel free to add a pinch of chili powder or cayenne pepper if you prefer a spicier dish. Adjust according to your taste. Let It Rest: Allow the picadillo to rest for a few minutes after cooking. This helps the flavors meld together for a more delicious result. Bulk It Up: For a heartier meal, consider adding additional veggies like carrots or zucchini. They complement the dish well and add more texture. {{image_2}} You can make a great vegetarian picadillo. Instead of ground beef, use lentils or mushrooms. Cook them until they are soft and flavorful. Replace the beef broth with vegetable broth. This keeps the taste rich and hearty. You can add more veggies like carrots or zucchini for extra nutrition. Picadillo changes by region in Mexico. In some areas, they add raisins or olives for sweetness and depth. Others might use different spices, like cinnamon or cloves, to change the flavor. You may find that some regions favor more tomatoes or potatoes. Each variation tells a story of the local culture and tastes. Picadillo pairs well with many sides. Serve it with warm tortillas for a classic touch. You can also enjoy it with fluffy rice to soak up the sauce. A fresh salad with lime vinaigrette can brighten the meal. For a heartier option, add refried beans or guacamole on the side. These sides will enhance your dining experience and make it more satisfying. To keep your Mexican Picadillo fresh, store it in an airtight container. Let it cool down before sealing. Place it in the fridge for up to three days. This dish tastes even better the next day, as the flavors meld together. You can freeze Mexican Picadillo for later. Use freezer-safe bags or containers. Make sure to label them with the date. It can last up to three months in the freezer. Thaw in the fridge overnight before reheating. Reheat your Picadillo on the stove for best results. Add a splash of broth or water to keep it moist. Heat it over low to medium heat, stirring often. You can also microwave it in short bursts, stirring in between. Enjoy it warm with tortillas or rice! Yes, you can use chicken or turkey in place of beef. Both options work well. Ground chicken or turkey will add a lighter taste. You may need to adjust cooking times. Make sure the meat is cooked through. The spices and flavors will still shine through. To add heat, use chopped jalapeños or serrano peppers. You can also add a pinch of cayenne pepper. If you like, include crushed red pepper flakes. Adjust the amount based on your taste. Spicy adds a fun kick to the dish. Just remember to balance the heat with other flavors. Picadillo has roots in Spanish and Latin cuisines. It combines ground meat with spices and vegetables. Many countries have their own take on Picadillo. In Mexico, it's often served with rice or tortillas. It is a comfort food for many families. Each region adds its own local twist. You learned about making delicious Picadillo. We covered ingredients, cooking steps, and common tips. Customizing flavors and avoiding mistakes will help you succeed. Remember to store leftovers properly for the best taste. Picadillo can adapt to many diets and preferences. Now, you can impress your family and friends with this classic dish. Enjoy your cooking journey and explore all the tasty variations!

Mexican Picadillo con Papas

A hearty Mexican dish made with ground beef, potatoes, and a medley of vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 medium potatoes, diced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup beef or vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • 1 cup frozen peas
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh cilantro (optional)

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing for about 3 minutes until they become translucent.
  • Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the diced tomatoes, chopped red and green bell peppers. Cook for another 5 minutes until the peppers begin to soften.
  • Incorporate the diced potatoes into the mixture along with the beef or vegetable broth, ground cumin, dried oregano, and bay leaf. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally until the potatoes are tender and cooked through.
  • Add the frozen peas and stir well. Cook for an additional 5 minutes until the peas are heated through.
  • Remove the bay leaf before serving. Adjust seasoning if necessary.

Notes

Serve in a deep dish, garnished with fresh chopped cilantro. Enjoy with warm tortillas or over rice for a complete meal.
Keyword beef, Mexican cuisine, picadillo, potatoes