Mexican Picadillo con Papas: A Perfect Beginner-Friendly Comfort Dish

Cooking can sometimes feel intimidating, especially for beginners. But some recipes strike the perfect balance between simplicity and rich flavor, making them ideal for anyone looking to gain confidence in the kitchen. Mexican Picadillo con Papas is one such dish. This traditional recipe is a staple in many Mexican households, known for its hearty, comforting, and budget-friendly qualities.

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The beauty of picadillo lies in its versatility. It is made with ground beef, tender potatoes, and a blend of aromatic ingredients, all simmered together to create a dish that can be enjoyed in many ways. Whether served with rice, tucked into tacos, or used as a filling for burritos and empanadas, picadillo is an excellent recipe for those just starting their cooking journey.

This dish is particularly great for beginners because it requires minimal prep work, uses common ingredients, and is forgiving when it comes to measurements and substitutions. Even if you are new to cooking, you can achieve a delicious result by following a few simple steps. Additionally, this version of picadillo avoids pork, making it suitable for those who prefer chicken or beef-based meals.

By learning how to make Mexican Picadillo con Papas, you will not only gain experience with basic cooking techniques like sautéing and simmering but also develop an appreciation for how simple ingredients can come together to create something truly satisfying.

Ingredients and Preparation

Ingredients

• 1 ½ tablespoons neutral oil (such as vegetable or grapeseed)
• 1 pound 85% lean ground beef (or ground chicken for a lighter option)
• ½ large yellow onion, chopped
• 2 medium garlic cloves, diced
• 1 medium jalapeño, stem, ribs, and seeds removed; diced
• 1 medium tomato, chopped
• 2 tablespoons fresh cilantro leaves, chopped (plus more for serving)
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon fine sea salt (plus more to taste)
• 1 large russet potato, peeled and diced into ¼-inch cubes
• ½ cup tomato sauce (4 ounces)
• ½ cup water (4 ounces)
• ½ teaspoon Better Than Bouillon Seasoned Beef Base (or swap for gluten-free beef broth if necessary)

Alternative Ingredient Suggestions

• Protein: Ground beef provides a traditional, rich flavor, but ground chicken can be used for a leaner option. If you prefer a slightly different taste, ground turkey also works well.
• Potatoes: Russet potatoes hold their shape well, but Yukon Gold or red potatoes can also be used for a slightly different texture.
• Heat Level: Jalapeño adds a mild kick, but for more spice, consider using serrano peppers. If you prefer less heat, you can omit the jalapeño altogether.
• Broth Base: If you do not have Better Than Bouillon, you can use regular beef broth or chicken broth instead of water.

Step-by-Step Instructions

1. Heat the Pan and Cook the MeatHeat a large skillet or pot with a lid over medium heat. Add the oil and swirl to coat the pan. Once the oil is warm, add the ground beef (or ground chicken) and cook, breaking it up with a spatula. Stir occasionally until the meat is browned, about 5 to 7 minutes. If using beef with a higher fat content, drain any excess grease to prevent the dish from becoming too oily.
2. Sauté the AromaticsAdd the chopped onion to the browned meat and sauté for about 2 minutes until it starts to become translucent. Stir in the diced garlic, jalapeño, chopped tomato, and cilantro. Cook for another minute until the garlic becomes fragrant and the tomatoes start to soften.
3. Season and Add PotatoesSprinkle in the cumin, oregano, and salt, then stir to distribute the seasonings evenly. Add the diced potatoes, making sure they are evenly mixed into the meat. The potatoes will absorb the flavors as they cook.
4. Simmer the PicadilloPour in the tomato sauce, water, and Better Than Bouillon base (or substitute with broth). Stir well, ensuring that the potatoes are as submerged as possible in the liquid. Cover the pan and reduce the heat to medium-low. Let the mixture simmer for about 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. If the mixture starts looking too dry, add a splash of water to keep it from sticking to the pan.
5. Taste and Adjust SeasoningBefore serving, taste the picadillo and adjust the seasoning if needed. Add more salt if necessary or a pinch of black pepper for extra depth. If you prefer a slightly tangier flavor, a squeeze of fresh lime juice can brighten the dish.

Beginner Tips and Notes

• How to Tell When the Potatoes Are Cooked: Use a fork to pierce a piece of potato. If it slides in easily, the potatoes are fully cooked.
• Preventing Overcooked Veggies: If you find that your vegetables are browning too quickly, lower the heat slightly and stir more frequently to prevent burning.
• Draining Excess Fat: If using ground beef with a higher fat percentage, draining some of the grease before adding onions will result in a less oily dish.
• Cooking Ground Chicken: If using chicken instead of beef, keep in mind that it is leaner and cooks faster. Avoid overcooking to prevent dryness.
• Saving Time on Prep: Chop your onions, garlic, jalapeño, and tomatoes before you start cooking to make the process smoother and faster.

Serving Suggestions

Mexican Picadillo con Papas is a highly versatile dish that can be served in multiple ways. Here are a few serving ideas:

• With Rice: Serve it over a warm plate of white or Mexican-style rice to soak up the flavorful sauce.
• In Tacos: Spoon the picadillo into soft corn or flour tortillas and top with fresh cilantro and diced onions.
• As a Filling: Use it to fill empanadas, burritos, or gorditas for a delicious handheld meal.
• With Beans: Pair it with refried or black beans for a balanced, protein-packed meal.
• With a Side Salad: A fresh, crisp salad with lime dressing can complement the richness of the dish.

Storage Tips for Leftovers

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over low heat, adding a splash of water if needed to loosen the sauce.
• Freezing: Picadillo freezes well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Batch Cooking Tip: Since picadillo freezes well, consider making a double batch and storing portions for quick meals on busy days.

Conclusion

Mexican Picadillo con Papas is the kind of recipe that proves cooking does not have to be complicated to be delicious. With its simple ingredients, easy-to-follow steps, and multiple serving options, it is a fantastic dish for beginner cooks to master. The balance of flavors from the savory meat, tender potatoes, and warm spices makes it a go-to comfort meal that is both satisfying and budget-friendly.

If you are new to cooking, this recipe is an excellent way to practice essential skills like sautéing, seasoning, and simmering while gaining confidence in the kitchen. The best part is that it is highly adaptable, allowing you to tweak it to your preferences over time.

Give this recipe a try and make it your own. Whether you serve it with rice, in tacos, or as a filling for your favorite dish, Mexican Picadillo con Papas is sure to become a staple in your home. If you make it, share your experience and any personal touches you added. Cooking is all about experimenting and enjoying the process.