Authentic Mexican Recipe ‘Picadillo’ Ground Beef
Posted on Feb 15, 2010 under Uncategorized | 7 Comments Tweet
Mexican Picadillo *Con Papa - With Potatoe
Picadillo is a rich ground beef dish that can be served alone, but is also used as a filling for tamales, empanadas and tacos. Picadillo is enjoyed all over Latin America.
Ingredients:
* 1 lb ground beef
* 1/2 an onion, sliced
* 4-5 cloves of garlic, peeled and chopped
* 2 jalapenos seeded and diced
* 4 medium tomatoes, seeded and diced
* 8 green olives, pitted and sliced into quarters
* 2 tablespoon of the olive liquid
* 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
* 1 poblano chile or green bell pepper, seeded and chopped
* 1 teaspoon cumin
* 1/4 teaspoon ground cloves
* 1 small cone of piloncillo or 1 teaspoon brown sugar mixed with 1 teaspoon mollasses.
* 2 potatoes peeled and cubed* (optional, see below)
* 1/4 cup oil* (optional for potatoes)
Preparation:
Cook the ground beef, jalapenos and onions over medium heat until the beef is about 1/2 cooked and only some pink remains. Add the garlic and cook for mixture for 2 more minutes. Add the remaining ingredients and cook over low heat until the beef is well browned and crumbly and the tomatoes and onions are softened and begin to combine with the other ingredients.
*Optional- Recommended
Cook the potatoes in the oil over medium heat in a large pan. When the potatoes have softened and are browned, fold into the beef mixture.
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February 15th, 2010 at 12:06 pm
Hi, Joey! This is very different from the recipe that I use. I will try it and let you know. Thanks! Elva
February 15th, 2010 at 1:35 pm
Hola Elva,
Como estas? It is different yet good in its own way. You can go to http://www.mexican-goods.com/picadillo-con-papas/ This is probably very similar to what you usually cook. Let me know how the new (different) recipe turns out. Either way, enjoy!
Joey
March 5th, 2010 at 11:45 am
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April 1st, 2010 at 6:18 pm
Hi there. I checked out your website. You’ve put some work into it. Thanks for your compliment and enjoy.
AetnaJo
November 19th, 2010 at 10:26 pm
I tried making this last night and all the juice evaporated, what did i do wrong? Josie
November 22nd, 2010 at 5:03 am
Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.
November 22nd, 2010 at 8:40 am
Hi Josie,
It sounds like you did just fine. The juice is supposed to evaporate to where you should end up with a dry “Picadillo” that can be eaten with a fork or it can be used for stuffing such as in stuffing tacos or on top of tostadas (flat fried or baked corn tortilla.) Until next time…
Enjoy!
Aetna J B