Picadillo dish from Latin American cuisines, rich in flavors and colors; in this post, I'm sharing my recipe for Mexican picadillo. Traditionally made with ground beef, vegetables, and spices, this simple dish is both comforting and filling. What makes it unique is the subtle combination of sweet and savory, often achieved by adding raisins or potatoes. Perfect for weeknight meals, it's ideally served with corn tortillas, in gluten-free tacos, or simply with rice. Here's how to make this delicious picadillo at home.

Mexican picadillo: delicious traditional flavors

Mexico

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Preparation time: 15 minutes Cooking time 30 minutes Total time 45 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Ingredients

Portions

• 500g minced beef

• 1 onion , finely chopped

• 2 cloves of garlic, chopped

• 2 tomatoes , diced (or a can of tomatoes)

• 2 medium potatoes, cut into small cubes

• 1 carrot, cut into cubes

• 50g of raisins ( optional)

• 1 tsp ground cumin

• 1 tsp of paprika

• 1 bay leaf

• 1 tablespoon of olive oil

• Salt and pepper to taste

• 250 ml of beef stock (make sure it is gluten-free)

• Corn tortillas, tacos, or rice to serve

Preparation

1. Prepare the vegetables: Peel and dice the potatoes and carrots. Chop the onion and garlic. Set the vegetables aside separately.
2. Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 1 more minute.
3. Cook the ground beef: Add the ground beef to the pan and cook until browned. Be sure to break up the meat with a wooden spoon so it doesn't form large clumps.
4. Season: Sprinkle with cumin and paprika, and add the bay leaf. Mix well to coat the meat with the spices.
5. Add the vegetables and broth: Stir in the diced potatoes, carrots, and tomatoes. Pour in the beef broth so that all the ingredients are lightly covered. Mix well and bring to a boil.
6. Simmer: Reduce the heat and simmer the picadillo, covered, for about 20-25 minutes, until the potatoes and carrots are tender and the sauce has thickened slightly. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan.
7. Add the raisins: If you're going for a sweet touch, add the raisins at the end of cooking. They'll provide a sweetness that contrasts with the savory and spicy flavors of the dish.
8. Adjust the seasoning: Taste and adjust the salt and pepper to your liking.
9. Serving tips:
10. Serve your Mexican picadillo piping hot with gluten-free corn tortillas or a side of rice, or simply serve it on top of gluten-free tacos. For extra freshness, you can garnish the dish with fresh cilantro or a squeeze of lime juice.

Note

Tip:
Picadillo keeps very well and can even be frozen. Prepare a large batch and enjoy this simple and nutritious dish throughout the week.

Keywords: picadillo, beef, Mexico

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