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How to Make Mexican Picadillo

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When it comes to cooking, many times, due to lack of time, the only thing we’re looking for is a quick and easy recipe. Well, one of those easy options is to make Mexican picadillo. This recipe, also known in other countries across Latin America and Asia, could also be a good choice for amateur cooks who like exotic dishes. It’s a simple recipe and it’s very versatile, you can always tweak it a bit to give it your own personal touch.

5-Minute Crafts brings you the step-by-step recipe for this delicious dish that you can prepare as part of your daily menu.

Ingredients

  • ½ kg ground beef
  • 1 ½ cup of carrots, diced into small cubes
  • 1 ½ cup of potatoes, diced into small cubes
  • Peas to taste, (optional)
  • 1 white onion, finely chopped
  • 3 medium sized tomatoes or 2 large tomatoes
  • 2 cloves garlic
  • 1 pinch of cumin
  • ½ tsp dried oregano
  • Salt to taste
  • Pepper to taste
  • Oil
  • ¾ cup of water
  • Chipotle peppers to taste (optional)

Instructions

Step 1: Process the tomatoes, garlic, and water in a blender. Once ready, set the mixture aside. If you want spicy picadillo, add chipotle peppers to the mix and blend until smooth.

Step 2: Place a saucepan on the stove, add a little oil, and let it heat up. Then add the chopped onion and cook it until it becomes translucent.

Step 3: Once the onion becomes translucent, add the ground beef. Stir well and let it cook. When the meat changes color, it’s time to season to taste with oregano, salt, pepper, and cumin.

Step 4: Add the potatoes and carrots. Mix well and cook for about 5 minutes.

Step 5: After 5 minutes of cooking, add the blended tomato mixture, peas, and a bay leaf. Stir and cover the pot. Let it simmer for 15 to 20 minutes, until the vegetables are cooked. If you don’t like a lot of sauce on the picadillo, cook it uncovered so that the excess liquid can evaporate.


Step 6: Once everything has simmered for that amount of time or when it reaches the desired consistency, turn off the heat, remove the bay leaf, and serve.

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