Mexican Picadillo Con Papas Recipe

Ingredients

• 22.5 mlneutral oil, such as vegetable or grapeseed
• 454 g85% lean ground beef
• 1/2 largeyellow onion, chopped
• 2 medium clovesgarlic, diced
• 1 mediumjalapeño, stem, ribs and seeds removed, diced
• 1 mediumtomato, chopped
• 30 mlfresh coriander leaves, chopped, plus more to serve
• 1/2 teaspoonground cumin
• 1/4 teaspoondried oregano
• 1/4 teaspoon, plus more to tastefine sea salt
• 1 largerusset potato, peeled and diced into 6 mm cubes
• 120 mltomato sauce
• 120–240 mlwater
• 1/2 teaspoonseasoned beef stock base

Instructions

1. 1

   Brown the beef

   Heat a large lidded pot or frying pan over medium heat. Add the oil and swirl to coat the pan, then add the beef. Cook for about 5–7 minutes, stirring as needed, until browned.

2. 2

   Soften the onion

   Add the onion and cook for 2 minutes, or until it is just beginning to turn translucent.

3. 3

   Add the aromatics

   Stir in the garlic, jalapeño, tomato and coriander. Cook for 1 minute, until the garlic smells aromatic.

4. 4

   Simmer until tender

   Add the cumin, oregano, salt, potato, tomato sauce, water and beef stock base, then stir to combine. Press the mixture down so the potatoes are as submerged in the liquid as possible. Cover, reduce the heat to medium-low and simmer for 20 minutes, until the potatoes are cooked through and the sauce has thickened.

What is picadillo con papas?

Picadillo is a family of seasoned minced-meat dishes found across Mexico and Latin America; the ingredients and seasoning vary by place and household. In this Mexican version, beef and diced potato cook together in a tomato-based sauce.

The potato makes the mixture hearty, while cumin, oregano, jalapeño and fresh coriander give it savoury, fresh flavour. The finished picadillo is versatile enough to serve as a main or tuck into tortillas and other fillings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 22g protein, 16g carbs, 15g fat.

The potato and tomato sauce provide most of the carbohydrates, while the beef contributes the protein and much of the fat. Serve a portion with salad or vegetables for a fresh counterpoint without changing the picadillo itself.

The key ingredients

Beef: 85% lean ground beef gives the dish flavour and enough fat to brown well. Break it up as it cooks so it mixes evenly with the vegetables and sauce.

Potato: Russet potato is peeled and cut into small, even cubes so it can cook through during the covered simmer. Keeping the pieces close to 6 mm helps them soften at the same pace.

Chilli and herbs: Removing the jalapeño’s ribs and seeds keeps its heat milder. Fresh coriander goes into the pot early for flavour, with extra reserved for serving.

Build flavour in stages

Brown the beef first: Starting with a hot pan helps the meat develop colour before the wetter ingredients are added. Give it the stated 5–7 minutes to brown.

Add the vegetables in order: The onion gets a short head start, then garlic, jalapeño, tomato and coriander cook briefly together. This keeps the garlic from spending too long in the pan before the liquid goes in.

Get the potato texture right

Even pieces: Dice the peeled potato into similarly sized cubes so smaller pieces do not turn soft before larger ones are cooked through.

Check the centre: After 20 minutes of covered simmering, test a potato cube with a fork. It should be tender all the way through; if it is not, continue cooking until it is.

Adjust the sauce

Start with the stated range of water and press the potatoes down so they are as submerged as possible. The covered simmer helps them cook while the tomato sauce and liquid come together.

The finished sauce should be thickened rather than watery. If using the larger amount of water, allow the mixture to simmer until the potatoes are tender and the sauce reaches that texture.

Ways to serve it

Serve the picadillo in warm tortillas, or use it as a filling for burritos, gorditas or empanadas. Extra chopped coriander adds a fresh finish.

For a plate meal, pair it with a simple salad or cooked vegetables. The beef and potato are already substantial, so a fresh side brings contrast.

Recipe notes & tips

• Use a large lidded pot or frying pan so the beef can brown without crowding.
• Cut the potato into evenly sized cubes for more consistent cooking.
• Remove the jalapeño ribs and seeds if you prefer a milder result.
• Press the potato pieces down into the liquid before covering the pan.
• Taste the finished picadillo and add more salt if needed.
• Sprinkle extra chopped coriander over the dish just before serving.

Variations

• Use beef broth: Replace the water and beef stock base with certified gluten-free beef broth if needed.
• Adjust the chilli: Leave some jalapeño seeds in for a hotter result.
• Make it milder: Use less jalapeño or omit it.
• Serve in tortillas: Spoon the hot picadillo into warm tortillas for tacos.
• Use as a filling: Let the mixture cool slightly before filling gorditas or empanadas.

Common mistakes to avoid

• Crowding the pan: The beef may steam instead of brown; use a large pan and spread it out.
• Uneven potato cubes: They cook at different rates; aim for pieces around 6 mm.
• Adding garlic too early: It can overcook; add it with the jalapeño, tomato and coriander.
• Leaving potatoes above the liquid: They may cook unevenly; press them down before covering.
• Stopping before the potatoes are tender: Check a cube with a fork and continue simmering if needed.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat, stirring until hot throughout; add a splash of water if the sauce has thickened too much.

Frequently asked questions