Looking for new weeknight dinner ideas? What about making picadillo? This picadillo con papas recipe is made with ground beef and potatoes, along with a variety of seasonings and spices. Every Mexican household seems to have their own way of making it, as recipes do vary a lot.
You can tweak the seasonings if you like, perhaps increasing the spice factor or adding some finely chopped vegetables to the mix. Picadillo is delicious served with your favorite south of the border side dishes, such as Spanish rice or white rice and beans perhaps. You might also prefer to have tortillas with this.
The potatoes are cooked first rather than going straight into the picadillo and the reasoning behind this is to crisp them up first, as they taste so much better this way and are less likely to keep their shape rather than fall apart or get mushy.
Why You’ll Love the Recipe:
Picadillo is a lovely Mexican dish made with beef and potatoes, along with spices and seasonings. You can make it as hot or as mild as you prefer. This is a warming dish for a chilly evening.
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How to Serve It:
Enjoy picadillo hot, as soon as it’s ready, perhaps paired with avocado slices, beans and fresh pico de gallo.
Can You Make It Ahead?
Yes you can make it ahead and warm it back up when ready.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Picadillo freezes well too.
Variations and Substitutions:
You can sub one large russet potato for the 2 white ones. Or use another kind of ground meat.
Mom’s Picadillo Con Papa. Ground Beef with Potatoes
Ingredients
- 1 pound ground chuck or sirloin steak
- 2 medium white potatoes peeled and chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 minced garlic clove
- ½ teaspoon black pepper
- 1 diced small white onion
- 1 or 2 chopped serrano peppers
- 2 chopped roma tomatoes
- ¼ cup water
- Olive oil as needed
- Salt to taste
- Mexican oregano to taste
Instructions
- Heat a splash of olive oil in a nonstick pan.
- When hot, add the potatoes and cook until crisp and browned in most places.
- Drain on paper towels.
- Put the beef in the same pan and add a teaspoon each of salt, garlic powder and cumin, and ½ teaspoon of black pepper.
- Cook for 8 to 10 minutes, or until browned.
- Add the garlic and onion and cook for another few minutes.
- Add the tomatoes, water, serrano pepper, a pinch of oregano, and some salt to a blender and puree until smooth.
- Pour the pureed mixture in with the beef.
- Bring it to a boil and add more salt if needed.
- Stir in the potatoes, adjust the seasonings as needed
- Simmer for another 7 to 10 minutes, or until thickened.
- Serve hot.
