Here’s a traditional, authentic Mexican picadillo—the kind you’ll find in home kitchens. 🇲🇽
This version is tomato-based with potatoes, lightly spiced, and not sweet (unlike some Caribbean versions).
Authentic Mexican Picadillo
Ingredients (serves 4–6)
- 1½ lb (700 g) ground beef (80/20 preferred)
- 2 tbsp oil
- ½ white onion, finely chopped
- 2–3 garlic cloves, minced
- 2 Roma tomatoes, blended or 1 cup canned crushed tomatoes
- 2 tbsp tomato paste (optional but common)
- 2 medium potatoes, diced small
- ½ cup carrots, diced (optional but traditional in many homes)
- ½–1 cup beef broth or water
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp ground cumin
- 1 bay leaf
- Optional (regional):
- 2 tbsp peas
- 1 tbsp chopped cilantro
- 1–2 tbsp chopped green olives (central/northern Mexico)
Instructions
- Sauté base
- Heat oil in a large skillet over medium heat
- Cook onion until soft and translucent
- Add garlic, cook 30 seconds
- Brown beef
- Add ground beef
- Cook until browned, breaking it up well
- Add tomato
- Stir in blended tomatoes and tomato paste
- Cook 5 minutes until slightly thick and deeper red
- Season
- Add salt, pepper, cumin, and bay leaf
- Simmer
- Add potatoes, carrots, and broth
- Cover and simmer 15–20 minutes, stirring occasionally, until potatoes are tender and mixture is saucy (not soupy)
- Finish
- Stir in peas or olives if using
- Adjust seasoning
- Remove bay leaf and garnish with cilantro if desired
How It’s Traditionally Served
- With warm corn tortillas
- As filling for tacos, burritos, empanadas, or tostadas
- With Mexican rice and refried beans
- Inside chiles rellenos or stuffed bell peppers
Authentic Tips
- No sugar or raisins in classic Mexican picadillo
- Flavor comes from tomatoes, cumin, and slow simmering
- Potatoes should be small dice so they absorb flavor
If you want a regional version (norteño, Veracruz-style, or spicy with chipotle), tell me which one 🌶️
