Authentic Mexican Picadillo

This Mexican picadillo made with ground beef, peppers, potatoes, and carrots simmered in spicy tomato sauce is great served with rice or tortillas.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 372 Calories

Ingredients

• 1 clove garlic, minced
• 3 tablespoons vegetable oil
• 1 bay leaf
• 3 potatoes, peeled and cubed
• salt and ground black pepper to taste
• 1 tomato, chopped
• 2 pounds lean ground beef
• 1 clove garlic
• 2 tablespoons chicken bouillon granules
• 6 tomatoes
• 1 jalapeno pepper, sliced
• 1 serrano pepper
• 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
• 3 medium carrots, peeled and cubed
• 0.5 onion, chopped
• 0.75 cup water
• 0.5 tablespoon ground cumin
• 0.25 onion, halved

Recipe Instructions

Step 1

Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.

Step 2

Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.

Step 3

Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.