Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Picadillo
- 1 lb (about 450 g) ground beef (lean)
- 2 tablespoons vegetable oil
- 2 medium potatoes, peeled and diced into small even cubes
- ½ small onion, finely chopped
- 2 cloves garlic, minced very finely
- 1 small fresh tomato, diced (or you can use about ½ cup canned diced tomatoes)
- ½ cup (about 120 ml) tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup water or beef broth, as needed to adjust consistency
For Serving
- Warm flour tortillas (store-bought or homemade)
Overview
Picadillo is a warm, comforting dish with roots in Latin American kitchens. In this recipe, savory ground beef is cooked with tender potatoes and aromatic seasonings in a seasoned tomato sauce. The potatoes absorb the rich juices and soften as they simmer, helping naturally thicken the dish. When served in warm flour tortillas, this mixture becomes a satisfying handheld meal that’s perfect for casual dinners or weekend gatherings.
Instructions
1. Prepare the Ingredients
Begin by making sure all the ingredients are ready and prepped before you start cooking. Peel the potatoes and cut them into small, uniform cubes; uniform size ensures they cook through evenly. Finely chop the onion and mince the garlic so they’ll spread their flavor throughout the picadillo as soon as they hit the hot pan. If you’re using a fresh tomato instead of canned, dice it into small pieces so it breaks down easily during cooking.
2. Heat the Pan and Start Browning the Meat
Place a large skillet or sauté pan over medium heat. Once the pan is warm, pour in the vegetable oil, swirling it around until it coating the base of the pan. Carefully add the ground beef. Use a sturdy wooden spoon or spatula to break the meat into small pieces, spreading it across the pan so it makes good contact with the surface.
Cook the ground beef for about 4–5 minutes, stirring often, until it begins to brown and release its juices. You’re looking for a deep, even color and no large clumps of meat. The goal isn’t to fully cook the beef at this stage but to develop flavor through browning. Season lightly with a pinch of salt and freshly ground black pepper while it cooks.
3. Add Aromatics and Potatoes
Once the beef has started to brown and has released some of its fat and juices, stir in the finely chopped onion and the minced garlic. The onions should sizzle gently and begin to turn translucent as they release their sweetness, which adds depth to the picadillo. Stir continuously so the garlic doesn’t burn.
After about 2–3 minutes, when the onion is softened and fragrant, add the small potato cubes. Gently fold them into the meat and onion mixture so they become evenly coated with the seasoned meat juices. The raw potato cubes will brown slightly around the edges, which helps them develop flavor as they cook.
4. Build the Sauce
When the potatoes and aromatics have had a chance to heat together for 2–3 minutes, add the diced fresh tomato (or the canned tomatoes if that’s your choice) and the tomato sauce. Stir everything together so the tomatoes meld with the meat and potatoes.
Sprinkle the ground cumin, chili powder, and paprika evenly over the mixture. These spices give the picadillo a warm, slightly smoky undertone that complements the beef and tomato base. Add a generous pinch of salt and several twists of freshly ground black pepper to taste.
5. Simmer to Tenderness
Pour in about ¼ cup of water or beef broth. If you prefer a richer flavor, use broth; if you want a slightly purer tomato note, water works fine. The liquid will help deglaze the pan, lift any browned bits stuck to the bottom, and keep the picadillo moist as it simmers.
Reduce the heat to low and let the mixture come to a gentle simmer. Cover the pan partially with a lid so some steam can escape but the moisture remains. Let the picadillo simmer for about 20–25 minutes, stirring occasionally to prevent sticking. As it simmers, the potatoes will soften and absorb flavor, and the sauce will thicken organically.
Check the potatoes by piercing one with the tip of a knife — when it slides in easily, they are done. If the mixture feels too thick, add a tablespoon or two more water or broth; if it feels too loose, cook uncovered for a few minutes until it reaches your preferred consistency.
6. Warm the Tortillas
While the picadillo finishes cooking, warm your flour tortillas. You can do this in a dry skillet set over medium-low heat, warming each tortilla for about 20–30 seconds on each side until it’s soft and pliable. Alternatively, stack them wrapped in a clean kitchen towel and heat briefly in the microwave for a few seconds — this traps steam and makes them soft.
7. Serve and Assemble
To serve, spoon a generous helping of the hot picadillo onto each warmed tortilla. The soft tortilla acts as the perfect wrapper to hold the hearty mixture. Fold or roll the tortilla around the filling and enjoy immediately while everything is warm and fragrant.
Tips for Perfect Picadillo
- Flavor Balance: Taste your picadillo before serving and adjust seasoning as needed. A bit more salt can make a big difference.
- Consistency: If the sauce is too thick, a splash more broth or water loosens it. If it’s too thin, simmer uncovered briefly.
- Add-Ins: This basic version focuses on classic savory flavors; feel free to mix in peas or other small vegetables for added color and texture.