Mexican Picadillo with Potatoes: A Hearty and Beginner-Friendly Comfort Dish
Craving a warm, comforting meal that’s easy to make? Mexican Picadillo with Potatoes is your answer! 🍲🔥 Tender ground beef, soft potatoes, and a flavorful tomato-based sauce come together in this beginner-friendly dish that’s both hearty and satisfying. Whether you’re serving it with rice, tortillas, or enjoying it on its own, this classic recipe is a staple for a reason! Perfect for busy weeknights or cozy family dinners, it’s a must-try. Who’s ready to dig in? 🍽️✨
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
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
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.
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.