Name: Mexican Beef Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 250 g Ground Beef, fresh; 1 Potato, small dice; 1 Carrot, small dice; ⅓ cup Green Peas, fresh or thawed; 250 g Tomato, chopped; ½ Onion, finely chopped; 2 clove Garlic, minced; 1 tbsp Neutral Oil, for sautéing; ½ tsp Ground Cumin, for seasoning; ½ tsp Dried Oregano, crumbled; 1 Bay Laurel Leaf, whole; ¾ tsp Salt, adjust to taste; ¼ tsp Black Peppercorns, freshly ground; ¾ cup Water, for simmering

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the measured oil in a pan and cook the onion until softened, then add garlic and cook until fragrant.
Add the beef mince and cook, breaking it up well, until it loses its raw color and begins to brown.
Stir in tomato, cumin powder, oregano, bay leaf, salt, and black pepper, then cook until the tomato softens into a sauce.
Add potato, carrot, peas, and the measured water, then cover and simmer until the vegetables are tender.
Uncover and cook until the picadillo is moist but not watery, then remove the bay leaf before serving.

How to tell it's done

The finished picadillo should be saucy and cohesive, with tender potatoes that still hold their shape.

Getting it right

Tip

Brown the beef before adding the vegetables; this gives the picadillo a deeper savory base.

What to serve it with

Serve with warm corn tortillas, Mexican red rice, or as a filling for tacos.

Common mistakes

The mince is grey and steamed rather than browned.: Give it space and leave it alone for a minute before breaking it up. Mince crowded into a pan releases water and boils in it, and that flavour never comes back.
The picadillo is soupy.: Finish it uncovered. It should be moist enough to spoon into a taco without running out — if liquid pools when you push it aside, keep cooking.

Substitutions

Minced lamb or turkey works in place of beef with no other change.
Raisins and olives are a common addition in some regions and make it noticeably sweeter and saltier.

Storing and reheating

Keeps four days in the fridge and is better the next day. Freezes for three months, though the potato softens. Reheat gently with a splash of water.

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