📝 About This Recipe
Picadillo a la Mexicana is the quintessential soul food of the Mexican home, a vibrant and aromatic hash of ground beef, tender vegetables, and a savory tomato base. Unlike the sweet-and-sour versions found in other Latin cultures, the Mexican 'estilo casero' focuses on the brightness of fresh Roma tomatoes, the mild heat of serrano peppers, and the earthy comfort of potatoes. It is a versatile masterpiece that evokes memories of family gatherings, offering a perfect balance of textures and deeply satisfying traditional flavors.
🥗 Ingredients
The Meat and Aromatics
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 medium White Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Vegetable Oil (or lard for a more traditional taste)
The Caldillo (Tomato Sauce)
- 4 large Roma Tomatoes (very ripe, roughly chopped)
- 1/2 cup Beef Broth (low sodium)
- 1-2 pieces Serrano Pepper (seeds removed for less heat)
- 1/2 teaspoon Cumin (ground)
- 1 pinch Salt and Black Pepper (to taste)
Vegetables and Seasoning
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 2 medium Carrots (peeled and diced)
- 1/2 cup Frozen Peas (thawed)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 piece Bay Leaf (whole)
👨🍳 Instructions
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1
Prepare the caldillo (sauce) by placing the chopped tomatoes, serrano peppers, garlic, and beef broth into a blender. Blend until completely smooth and set aside.
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2
Heat the vegetable oil or lard in a large, deep skillet or Dutch oven over medium-high heat.
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3
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink, about 6-8 minutes.
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4
Carefully drain the excess fat from the pan, leaving about a tablespoon for flavor.
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5
Stir in the diced onions and cook for 3-4 minutes until they become translucent and fragrant.
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6
Add the diced potatoes and carrots to the meat mixture. Sauté for about 5 minutes; this light frying helps the potatoes hold their shape later.
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7
Pour the blended tomato sauce over the meat and vegetables. Stir well to combine.
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8
Season with the ground cumin, dried oregano (crush it between your palms as you add it), the bay leaf, salt, and pepper.
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9
Reduce the heat to medium-low, cover the skillet with a lid, and let it simmer gently for 15-20 minutes.
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10
Check the potatoes for tenderness. Once they are soft but not mushy, stir in the peas.
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11
Cook uncovered for another 3-5 minutes to allow the sauce to thicken slightly to your desired consistency.
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12
Remove the bay leaf, taste one last time for seasoning, and serve hot.
💡 Chef's Tips
For the best texture, ensure your potato cubes are uniform in size so they cook evenly. If the sauce reduces too much before the potatoes are soft, add a splash of water or more broth. Using Mexican oregano is key; it has citrusy notes that differ significantly from Mediterranean oregano. For a smoky depth, you can add a finely chopped chipotle pepper in adobo sauce to the blender. Let the picadillo sit for 10 minutes after cooking; like many stews, the flavors deepen as it rests.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a dollop of Mexican crema and fresh cilantro. Pair with a side of Mexican red rice (Arroz Rojo) and refried beans for a full 'comida corrida' experience. Use leftovers as a filling for crispy tacos, empanadas, or even over tostadas. Accompany with a cold glass of Agua de Jamaica (Hibiscus tea) to balance the savory flavors. Garnish with pickled jalapeños or a squeeze of fresh lime juice for an extra acidic kick.