Picadillo (Mexican-style ground beef hash) recipe

Picadillo

Picadillo is a common dish that is eaten throughout Latin America and is as versatile as it is popular.  In its most basic form, it is a mixture of meat and/or vegetables that is seasoned with tomatoes and spices.  Countless variations exist for this dish, most of which are influenced by country, region, available ingredients, and family tradition.

Some recipes call for raisins or cinnamon, others use olives and capers, still others don’t have corn or lima beans and use diced, hard-boiled egg.  What is most important is that it is a delicious method of preparing meat that is flavorful and can serve many.

This recipe is our family’s take on a version that is prepared and eaten in Mexico City, Mexico.  I encourage you take a look at the other variations of this dish and find one that suits your family as well.

Picadillo

3 Tb oil
¼ med onion, finely chopped
2 lbs lean ground beef
¼ tsp ground pepper
1 garlic clove, minced
1 tsp Goya Adobo seasoning (Lime or Cumin flavor are good)
OR
1 tsp chicken bouillon powder
¼ tsp ground cumin

3-4 large, ripe roma tomatoes*
¼ cup finely chopped onion
1 clove garlic
pinch whole cumin seed
1-2 canned chipotle chiles (or to taste - I like La Morena, but many brands are good)
3 Tb adobo sauce from canned chipotles
salt to taste (start with less)

1 medium potato, small dice
½ cup frozen or canned lima beans
½ cup frozen or canned golden corn

* Canned tomato sauce can be substituted and/or added if the tomatoes are not sufficiently ripe and the flavor is not very intense. Just be careful to add it in small increments so as not to overpower the dish.  You do NOT want modified spaghetti sauce.

Heat oil in a large skillet (with a lid) on medium high heat and briefly fry onions. Once onions begin to wilt, increase heat to high and add in next 5 ingredients.  Use a fork to separate and crush any large lumps in the meat so that the texture is fine and consistent. Make sure that skillet is hot enough to fry and not just steam the ingredients, as this will adversely affect the flavor.  Cook until the liquid has evaporated and the ground beef mixture is dry.  Meanwhile, place next 7 ingredients in the blender and blend well.  Pour salsa into beef mixture, reduce to medium heat, and simmer together for 5-10 minutes to season.  Add diced potatoes, lima beans, and corn and cover.  Cook together until vegetables are done.  Add water in small amounts if mixture becomes too dry.  Check for salt. 

Serving suggestions:

1 - In Mexico, picadillo is most commonly served on tostadas.  This is accomplished by placing a thin layer of refried beans on the tostada, next the picadillo, followed by shredded lettuce, crumbled queso fresco, and crema rancherito (or Mexican sour cream).  Salsa may also be added but it would mostly be just for the heat, as the picadillo is already wet.  Note:  If using picadillo for tostadas, it will work better if the mixture is slightly drier.

2 – Picadillo can be eaten as a meal with a side of rice, frijoles de olla, and warm corn tortillas

3 – Picadillo can be used as a filling for empanadas or for chiles rellenos

For more information:

Ground Beef Mexican Style - Picadillo
Picadillo estilo Cristina
Picadillo- Ground Beef Dish with Tomatoes, Olives and Raisins
Cuban Picadillo recipe - Beef Hash of Cuba

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