Picadillo can take many forms. “Every family has their own version,” says cookbook author (and former BA staffer) Rick Martinez. House A might make their picadillo with chopped green bell peppers, while their neighbor opts for spicier jalapeños. Some cooks go for a brothy picadillo. Others let it stew until it’s thick and rich with tomato sauce. Regional variations abound too. Cuban picadillo recipes tend to feature green olives and Sazón, Spanish iterations often involve capers, and some Filipino and Puerto Rican cooks bring raisins into the mix.
The one essential is ground meat (picadillo comes from the Spanish word for mince). Beef is traditional, but you’ll find picadillos of pork, poultry, and more. Martinez based this version on one he encountered in San Luis Potosí, Mexico. Studded with diced potatoes and poblanos, it makes an excellent filling for tacos or empanadas, especially when served with a side of fried plantains. You could also spoon it over white rice or scoop it up with tortilla chips for an easy weeknight dinner or prep-ahead lunch.
This versatile Mexican picadillo recipe is easily customized: add a teaspoon of oregano, coriander, or paprika with the cumin. Substitute jalapeño or serrano chiles for the poblanos—or diced red bell peppers for a milder flavor. Brown the beef in olive oil (or bacon fat), or swap in ground turkey. Add a can of black beans to stretch the recipe and reduce your meat consumption.
“Any leftovers will make for an excellent breakfast the next day,” Martinez wisely notes. Just wrap it up in a warm tortilla and spoon a little scrambled egg right on top.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
2
1
½
2
1
3
1
½
1
1
2
¼
Need to make a substitution?
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. ground beef chuck (20% fat), breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.
Step 2
Reduce heat to medium and add remaining 1 Tbsp. vegetable oil to skillet. Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored, chopped, 1 medium poblano chile, seeds removed, finely chopped, 3 garlic cloves, finely grated, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add 1 medium Yukon Gold potato, peeled, chopped, and 2 cups chicken stock or low-sodium chicken broth. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.
Step 3
Mix in ¼ cup chopped cilantro just before serving.
Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.
Editor’s note: This picadillo recipe was first printed in our September 2020 issue. Head this way for more of our best ground beef recipes →