Picadillo Recipe

 

picadillo recipe

Picadillo is a catch-all term for basically a Mexican meat hash. Everyone has their own favorite version, just like everyone also has their own “best” version of spaghetti sauce, meatloaf, and cat tacos, amiright?! My preferred picadillo recipe includes potatoes, peas, raisins and green olives. It’s a sweet and savory combination that I love to death. This picadillo can be served simply as a taco filling, but it works great inside a chile relleno or an empanada, too.

And I know it’s terribly unhealthy and I’ll pay someday with arteries like lead pipes, but I love the mouthfeel of a kinda greasy picadillo. So I use ground chuck or something of that nature, something with about 15% fat and I of course don’t fuss with draining off the meat fat after cooking. Of course, of course, you may do so if you like. In fact, you could even do this same method with lean ground turkey or a super lean ground beef. Then you could make up a few my my low-fat baked crispy taco shells and throw some light sour cream on them sonsab*tches. And there you have it. A healthy picadillo taco. Who’d have thunk it?

Picadillo Video

Picadillo Recipe – Printable!

4.0 from 4 reviews
Picadillo Recipe
 
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 Roma tomato
  • 1 pound ground beef
  • 1 cup minced onion
  • 1 jalapeño, minced
  • 1 tablespoon minced garlic
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • 1 medium potato, peeled and diced
  • ¾-1 cup chicken stock
  • 1 cup peas
  • ⅓ cup raisins, soaked in a tablespoon of water
  • ¼ cup green olives, halved (about 10 small olives)
Instructions
  1. Blanch and peel the tomato (watch video for instruction) and coarsely chop.
  2. Brown the meat in a large skillet until mostly cooked through. Add the onion, jalapeño and garlic and continue to cook, stirring, over medium-high heat until no longer pink.
  3. Add the chopped tomato, herbs, salt, potato and enough stock to barely cover.
  4. Simmer uncovered 20 minutes until potatoes are soft.
  5. Add the peas, raisins and olives and simmer another 5 minutes.
Notes
*Instead of the tomato, you could use a couple tablespoons of tomato paste added when you add the onions

 

Comments

  1. The Other Randy says:

    Alright! Another filling for corn tortillas. I really love your first picadillo recipe and have made it just about every other month since you posted it. There’s still one serving of it in my freezer, so it’ll be interesting to compare the two.

    • Hey Randy! Yes, let me know how you like this compared to the other one. This one came about from us trying a new restaurant and me going home to copy it. Theirs is even greasier, if you can believe it, but so so good.

  2. Yes ma’am, this recipe is happenin’ in my kitchen very soon. Since me & my hunnie are on the Whole 30, I think we’ll do Picadillo stuffed peppers and use sweet potatoes instead. Thanks for the inspiration Hilah!

  3. Great alternative to my browned ground beef with McCormick® Taco Seasoning! Seems more natural, without the chemicals. Always looking for different fillings for my tacos, burritos, chimichangas, tamales. We have a taco/burrito buffet at least once a week. ¡Viva México!

  4. Sami Salazar says:

    Made this last week and it was DE-LISH!! The raisins added a perfect hint of sweetness. :)

  5. I have only recently been studying Picadillo Recipes. Not seen any with potatoes and raisins. Or peas and olives either!!!! Till I saw yours…. Bet they would be good on Tortilla chips for a different type of Nachos. But gotta add cheese too!!! Pepper Jack would be my preference.

  6. Brian S says:

    Fan-friggin-tastic!! My wife’s from Mexico & I made this for her tonight. She said it was almost as good as her mom used to make. I say better since her mom wasn’t here. (jk Mom, luv ya)

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