Description
This Easy Picadillo Recipe offers a flavorful and comforting ground beef dish simmered with aromatic spices, tender potatoes, and vegetables. Perfectly spiced with chili powder, oregano, cumin, and a hint of cinnamon, it is a versatile meal served traditionally with rice or warm tortillas, garnished with fresh cilantro and jalapeño slices for an extra kick.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, cored and finely chopped
- 1 large carrot, grated
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 large russet potato, peeled and ½-inch diced
Serving Accompaniments
- Cooked rice
- Warm tortillas
- Fresh cilantro
- Jalapeño peppers slices
Instructions
- Cook the beef and vegetables. In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the ground beef, diced onion, chopped garlic, green bell pepper, and grated carrot. Cook this mixture, breaking up the meat with a wooden spoon, until the beef is browned and the onions have softened, approximately 8 to 10 minutes.
- Season with spices. Stir in the sea salt, chili powder, dried oregano, cumin, cinnamon, and tomato paste. Mix thoroughly to evenly coat the beef and vegetables with the spices and tomato paste, enhancing flavor development.
- Simmer the beef. Pour in the chicken stock and add the diced potatoes. Stir to combine all ingredients. Raise the heat to high to bring the mixture to a simmer, then reduce heat to medium-low. Allow the picadillo to cook gently, stirring occasionally, until the potatoes are tender and the sauce has thickened, about 20 minutes.
- Serve the picadillo. Spoon the finished picadillo over cooked rice or serve alongside warm tortillas. Garnish with fresh cilantro and jalapeño pepper slices as desired for added freshness and heat.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If chicken stock is unavailable, beef stock or vegetable broth can be used as alternatives.
- Adjust chili powder and jalapeño quantity to control spiciness according to personal preference.
- For a gluten-free version, ensure that the chicken stock and tomato paste do not contain gluten additives.
- The dish can be made ahead and reheated; flavors tend to deepen after resting overnight.
