Picadillo Recipe

picadillo recipe

4.2 from 5 reviews


  • 1 Roma tomato
  • 1 pound ground beef
  • 1 cup minced onion
  • 1 jalapeño, minced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 medium potato, peeled and diced
  • 3/41 cup chicken stock
  • 1 cup peas
  • 1/3 cup raisins, soaked in a tablespoon of water
  • 1/4 cup green olives, halved (about 10 small olives)


  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.


*Instead of the tomato, you could use a couple tablespoons of tomato paste added when you add the onions

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