Print the recipe for Picadillo

Click the button below or select 'File > Print...'

Picadillo

picadillo topped with fresh cilantro and jalapeños, served with rice and a warm tortillas on the side
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr

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

For serving (optional)

  • Cooked rice
  • Warm tortillas
  • Fresh cilantro
  • Jalapeño peppers slices

Method

  1. In a large skillet, heat the olive oil over medium high heat. Once the oil is glistening, add the beef, onion, garlic, bell pepper, and carrots and cook, breaking the meat up with a wooden spoon, until browned and the onion is softened, 8 to 10 minutes.
  2. Stir in the salt, chili powder, oregano, cumin, cinnamon, and tomato paste. 
  3. Add in the chicken stock and potatoes, stir to combine. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the potatoes are tender and the sauce has thickened, about 20 minutes.
  4. Serve with cooked rice or warmed tortillas, garnished with fresh cilantro, and sliced jalapeño peppers, if desired.