Mexican Picadillo with Potatoes: A Hearty and Beginner-Friendly Comfort Dish

There’s something truly special about the aroma of a simmering stew filling the kitchen on a busy weeknight. Mexican picadillo with potatoes is one of those dishes that brings warmth, nostalgia, and satisfaction with every bite. This simple yet flavorful ground beef stew is a staple in many Mexican households, offering a perfect balance of heartiness and spice.

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For beginner cooks, this dish is an excellent introduction to Mexican cuisine. It requires minimal ingredients, straightforward preparation, and can be adapted to suit various dietary needs. Whether served with rice, warm corn tortillas, or even on its own, picadillo is a crowd-pleaser that’s easy to master.

Why This Recipe is Perfect for Beginners

• Simple Ingredients: Most components are pantry staples or easy to find at any grocery store.
• Quick and Efficient: The dish comes together in about 40 minutes, making it perfect for a weeknight meal.
• Customizable: You can adjust the spice level, swap vegetables, and even choose different proteins like chicken or turkey.
• One-Pan Cooking: Fewer dishes mean an easier cleanup.

Now, let’s dive into how to prepare this classic Mexican comfort food.

Ingredients and Preparation

Main Ingredients

• 1 ½ lb ground beef (or substitute with ground chicken or turkey)
• 1 ½ cups green chilies (jalapeños, serranos, poblanos, Anaheim, or green bell peppers for a milder option)
• 2 medium tomatoes
• 1 large onion, diced
• 1 lb potatoes, cut into small cubes
• 3 Tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp cumin
• 1 tsp black pepper
• Salt, to taste
• 1 cup water or beef stock

Ingredient Substitutions and Additions

• Chilies: If you prefer a milder dish, swap out jalapeños or serranos for green bell peppers.
• Vegetables: Carrots, peas, zucchini, or corn can be added for extra nutrition and texture.
• Protein: Ground turkey or chicken works well as a leaner alternative to beef.
• Stock: Using beef or chicken stock instead of water enhances the depth of flavor.

Step-by-Step Instructions

1. Prepare the Ingredients

• Cut the chilies in half, remove the seeds and veins (for a milder flavor), and chop them into small strips.
• Boil the tomatoes in water for about 5 minutes, just until the skins soften.
• Once cooled, peel the tomatoes and blend them with garlic, cumin, black pepper, and 1 cup of water (or stock) until smooth. Set aside.
• Dice the onion and cut the potatoes into small cubes for even cooking.

2. Sauté the Aromatics

• Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
• Add the diced onion and chopped chilies. Cook for about 5 minutes until the onions turn translucent and the chilies soften. Stir occasionally to prevent burning.

3. Cook the Meat

• Add the ground beef (or chicken/turkey) to the pan, breaking it up with a spoon.
• Cook for about 5 minutes, stirring occasionally, until the meat is browned and no longer pink.

4. Add the Tomato Sauce and Simmer

• Pour the blended tomato sauce over the meat and mix well.
• Add 1 cup of water or beef stock to help create a rich, flavorful sauce.
• Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes.

5. Cook the Potatoes

• Add the diced potatoes to the pan and stir them into the sauce.
• Cover and continue cooking for another 10-12 minutes or until the potatoes are fork-tender.
• Uncover the pan and let the sauce reduce slightly until it reaches the desired consistency.

6. Final Adjustments and Serving

• Taste the picadillo and adjust seasoning if needed by adding more salt or pepper.
• If the sauce is too thick, add a little extra water or stock.
• Serve immediately with warm corn tortillas, white rice, or as a filling for tacos or burritos.

Beginner Tips and Notes

How to Handle Chilies Safely

• Wear gloves when cutting and deseeding chilies to avoid irritation.
• Wash hands thoroughly after handling chilies, and avoid touching your eyes.

How to Tell If the Meat is Fully Cooked

• Ground beef should no longer be pink, and the juices should run clear.
• If using chicken or turkey, make sure it reaches an internal temperature of 165°F (75°C).

Avoiding Overcooked Potatoes

• Cut potatoes into uniform-sized cubes to ensure even cooking.
• Check for doneness by piercing them with a fork—they should be tender but not mushy.

Time-Saving Tips

• Pre-chop all ingredients before starting to cook for a smoother process.
• Use frozen diced potatoes if you’re short on time.
• Make the tomato sauce in advance and store it in the fridge for up to 3 days.

How to Adjust the Spice Level

• For a milder dish, use green bell peppers instead of jalapeños or serranos.
• To increase the heat, leave some of the chili seeds intact or add a pinch of red pepper flakes.

Serving Suggestions

Mexican picadillo is a versatile dish that pairs well with a variety of sides. Here are some ways to elevate your meal:

Traditional Pairings

• Mexican Rice: The fluffy texture of rice soaks up the delicious sauce.
• Warm Corn Tortillas: Perfect for making tacos or scooping up the stew.
• Refried Beans: A creamy side that complements the savory flavors of the picadillo.

Creative Ways to Serve

• Over Mashed Potatoes: A comforting twist with extra heartiness.
• As a Topping for Nachos: Spoon over tortilla chips and top with cheese.
• Stuffed in Bell Peppers: Fill roasted bell peppers with picadillo for a low-carb meal.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months in a freezer-safe container.
• Reheating: Warm on the stove over low heat, adding a splash of water or stock if needed.

Conclusion

Mexican picadillo with potatoes is a fantastic recipe for beginner cooks looking to explore bold flavors while keeping things simple. Its easy preparation, customizable ingredients, and comforting taste make it a staple worth mastering. Whether you enjoy it with rice, tortillas, or as a taco filling, this dish is sure to become a favorite in your kitchen.

Have you tried this recipe? Let us know how it turned out in the comments. Happy cooking!