Mexican Picadillo Recipe

When I think of comfort food that tastes like home, fills your kitchen with savory aromas, and is as versatile as it is delicious, Mexican Picadillo tops my list.

This dish is a vibrant, flavorful staple across countless Mexican households—and for good reason. Whether tucked into tacos, served over rice, or spooned into a warm tortilla, picadillo is pure magic.

Today, I’m sharing my personal take on a classic Mexican Picadillo recipe, complete with all my secrets, techniques, and practical tips to make it foolproof for cooks of any level.

What is Mexican Picadillo?

Let’s start by defining what exactly picadillo is—and what makes it unique in Mexican cuisine.

Picadillo
Pronunciation: pee-kah-DEE-yoh
Meaning: From the Spanish verb “picar” (to chop or mince)
Definition: A savory dish of ground meat cooked with onions, garlic, tomatoes, potatoes, and spices. Often includes sweet touches like raisins or carrots, giving it a perfect sweet-savory balance.

Why You’ll Love This Recipe

My picadillo recipe is:

✅ Ready in under 45 minutes
✅ Great for meal prep and leftovers
✅ Full of authentic flavors
✅ Budget-friendly
✅ Naturally gluten-free

Key Ingredients in Picadillo

Let’s dig into the essentials. Here’s a breakdown of the ingredients and why each one matters.

Ground Beef

• The star protein.
• Traditional versions often use lean beef, but fattier blends add richer flavor.

Onion & Garlic

• Form the base of flavor.
• Essential for depth and aroma.

Tomatoes

• Fresh or canned.
• Create the sauce that carries the dish.

Potatoes

• Add body and texture.
• Absorb the flavors beautifully.

Carrots

• Optional, but they lend sweetness and color.

Raisins

• Classic touch in Mexican picadillo.
• Create a sweet contrast that makes the dish unique.

Peas

• Stirred in toward the end for vibrant color.

Spices

• Cumin: Earthy warmth.
• Cinnamon: Subtle sweetness.
• Cloves: Fragrant depth.
• Bay leaf: Herbal undertone.

Broth

• Helps simmer everything together.

Olive Oil

• Used for sautéing the aromatics.

Ingredients List (For 4-6 Servings)

Here’s my trusted list for authentic Mexican picadillo:

• 1 tbsp olive oil
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 2 medium potatoes, diced small
• 1 carrot, diced small
• ¾ cup tomato sauce (or blended tomatoes)
• ¼ cup raisins
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Pinch of ground cloves
• 1 bay leaf
• 1 cup beef or chicken broth
• ½ cup frozen peas
• Salt & pepper to taste
• Optional garnish: chopped cilantro, lime wedges

How to Make Mexican Picadillo

Here’s my complete step-by-step guide to cooking picadillo like a true abuela!

1. Sauté Aromatics

• Heat olive oil in a large skillet over medium heat.
• Add chopped onion. Cook until translucent, about 3-4 minutes.
• Stir in garlic and cook another 30 seconds.

2. Brown the Beef

• Add ground beef.
• Season lightly with salt and pepper.
• Cook, breaking it up with a spoon, until fully browned and no pink remains.

3. Add Vegetables & Spices

• Stir in diced potatoes and carrots.
• Sprinkle in cumin, cinnamon, and cloves.
• Toss to coat the meat and vegetables.

4. Add Tomatoes & Raisins

• Pour in tomato sauce.
• Stir in raisins.
• Add bay leaf.

5. Simmer

• Pour in broth.
• Bring to a gentle simmer.
• Cover and cook for 15-20 minutes, stirring occasionally, until potatoes and carrots are tender.

6. Finish & Garnish

• Stir in peas and cook 3 minutes more.
• Remove bay leaf.
• Adjust seasoning with salt and pepper.
• Garnish with cilantro and lime wedges if desired.

Expert Tips for Perfect Picadillo

• Dice vegetables finely so they cook evenly with the meat.
• Don’t rush the simmer. The flavors deepen as it gently bubbles.
• Balance the sweet and savory. Taste and adjust sweetness to your liking.
• Use good-quality broth. It’s the backbone of your sauce’s flavor.

Ways to Serve Picadillo

One of my favorite things about Mexican picadillo is how versatile it is:

• Tucked into warm corn tortillas for tacos
• Over steamed rice
• Inside empanadas or hand pies
• Over a baked sweet potato
• As a filling for stuffed peppers

Nutritional Highlights

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

Variations You’ll Love

• Turkey Picadillo: Swap beef for lean ground turkey for a lighter dish.
• Picadillo Verde: Use tomatillos and green chilies for a tangy twist.
• Spicy Picadillo: Add jalapeños or chipotle peppers for heat.
• Cuban Picadillo: Incorporate olives and capers for a salty briny pop.

How to Store & Reheat

• Refrigerate leftovers in an airtight container up to 4 days.
• Reheat gently in a skillet over low heat, adding a splash of broth if needed.

My Personal Take

I grew up watching my grandmother stir her picadillo in a big, well-loved pot. It’s one of those recipes that tastes like memories, filled with warmth and family stories.

I adore how the potatoes soak up the sauce, the raisins surprise your taste buds with sweetness, and the spices wrap the dish in comfort.

Even now, whenever I make picadillo, it feels like she’s in the kitchen with me.

Q&A Section

Is Mexican picadillo spicy?
Not by default. Traditional picadillo is gently spiced, but not hot. Add chilies if you want more heat!

Can I freeze picadillo?
Yes! It freezes beautifully. Cool completely, then store in freezer bags for up to 3 months.

Do I have to use raisins?
Nope! Some people skip them if they dislike sweet notes. The dish will still be delicious.

Can I make this vegetarian?
Definitely. Replace beef with crumbled tofu, lentils, or chopped mushrooms for a hearty plant-based version.

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