Mexican Picadillo is a delicious and versatile dish that can be used to make stuffed chiles, tacos, tostadas or to emjoy with rice and beans, check my authentic recipe!
This Picadillo recipe was prepared by my grandmother in Monterrey; in this case it is dry beef picadillo, you can do it with broth if you prefer, you just have to blend tomato and cut the potatoes into bigger squares.
Mexican Picadillo (Ground beef stew) is a very versatile dish, we can use it in different dishes. If you don’t have much time to cook or if you work away from home, you can prepare a larger amount to use in other recipes during the week.
If doing that you would have to cook ground beef following the first two steps of this recipe and then let it cool and store in the freezer; with this cooked meat you can prepare a soup, tostadas, tacos, etc. adding other vegetables, sauce or whatever you prefer.
mexican Picadillo (Ground beef stew)
1 kg or 2 lbs of ground beef
1 chopped onion, chopped
1 large tomatoes
2 cooked potatoes, diced.
3 teaspoons chopped fresh cilantro
Season ground beef with salt, garlic powder and pepper to taste.
Heat a saucepan or skillet over medium heat. Place the ground beef, without oil, usually the loose fat meat, move so that it does not stick, until fried.
Add the chopped onion and mix until clear or accitronate.
Add chopped tomato, cilantro and cooked potatoes.
(At this point you can add cooked or raw, I prefer to cook them separately).
Turn the heat down, cover the saucepan and wait about three minutes for the flavors to mix. (more time if you added raw potatoes, turn off when the potatoes are soft).
We can eat Mexican Picadillo with rice and refried beans, or serve on tostadas, tacos, etc