Mexican Picadillo

Ingredients

• 454 g (1 lb)minced beef
• 1potato
• 1carrot
• 1/4onion
• 2garlic cloves
• 10 ml (2 teaspoons)chilli powder (optional)
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon), plus more to tastesalt
• to tastefreshly cracked black pepper
• 240 ml (1 cup)stock or water
• 53 g (1/3 cup)raisins (optional)
• 6plum tomatoes
• 3/4onion
• 1jalapeño
• 2garlic cloves

Instructions

1. 1

   Roast tomatoes

   Rinse the tomatoes and cut out their stems. Roast them in an oven at 204°C (400°F) for 20–25 minutes, or until needed.

2. 2

   Brown the beef

   Sauté 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and cook briefly. Add the minced beef and 1 teaspoon salt, then cook over medium heat until lightly browned. Drain off some of the fat if you wish.

3. 3

   Cut vegetables

   Cut the potato and carrot into small pieces; larger pieces will need more simmering time. Once the beef is lightly browned, add them and sauté briefly while you gather the remaining ingredients.

4. 4

   Blend the sauce

   Put the roasted tomatoes in a blender or food processor with 3/4 onion, 2 garlic cloves and 1 jalapeño. Blend until combined.

5. 5

   Add sauce and seasoning

   Add the tomato-jalapeño mixture to the beef with 1 teaspoon cumin, freshly cracked black pepper and 1 cup of stock or water. Add 2 teaspoons chilli powder too, if using.

6. 6

   Simmer until tender

   Stir everything together and simmer over medium-low heat for 20–25 minutes, or until the potatoes are cooked through.

7. 7

   Taste and serve

   Taste and adjust the seasoning; the original recipe adds another generous pinch of salt. Serve immediately.

8. 8

   Add the raisins

   If using raisins, stir them into the beef mixture for the last few minutes of simmering, or scatter them over the finished dish as a garnish.

9. 9

   Store leftovers

   Transfer leftovers to an airtight container and store in the fridge.

What is Mexican picadillo?

Picadillo is a mince-based dish found in Mexican cooking and across several other Latin American and Spanish-speaking food traditions. This version combines beef and vegetables with a sauce made from roasted tomatoes, onion, garlic and jalapeño.

Roasting the tomatoes before blending gives the sauce a cooked, savoury base, while the potato and carrot make the panful substantial. Optional raisins add a sweet contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 189 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein and fat, while the potato, carrot and raisins contribute carbohydrates. Serve a portion with extra vegetables or salad for a more balanced plate.

Build the tomato sauce

Roasted tomatoes: cook them until softened, then blend with the onion, garlic and jalapeño. This creates the sauce that brings the beef and vegetables together.

Chilli powder: it is optional, so leave it out for a milder result or include it for more warmth alongside the cumin and jalapeño.

Cut the vegetables evenly

Potato and carrot: cut them into small, similarly sized pieces so they cook at a similar pace. Larger chunks can still be used, but may need longer in the simmer.

Brown before simmering

Beef: cook it until lightly browned after adding the onion and garlic. The recipe allows you to drain off some fat at this point if you prefer.

Sauce: once the blended mixture and stock go in, stir well so the sauce coats the meat and vegetables before reducing the heat.

Check the finish

Potatoes: the main doneness cue is that they are cooked all the way through. Check a piece with a fork near the end of the 20–25 minute simmer.

Seasoning: taste before serving and add salt or pepper as needed. The recipe suggests a final generous pinch of salt, but adjust to your preference.

Serve it your way

Straight from the pan: serve the picadillo as a hearty main, with a side of vegetables or a simple salad to round out the meal.

As a filling: spoon it into tacos, burritos or empanadas. Add raisins during the final few minutes of simmering, or use them as a garnish.

Recipe notes & tips

• Cut the potato and carrot small so they cook within the stated simmering time.
• Let the tomatoes roast while you prepare the other ingredients.
• Drain some of the beef fat after browning if you want a less rich result.
• Use stock for a fuller savoury flavour, or water if that is what you have.
• Taste the picadillo at the end and adjust the salt and pepper before serving.

Variations

• Skip the chilli powder: leave it out for a gentler flavour.
• Add raisins: stir them in near the end of simmering for a sweet contrast.
• Use water: replace the stock with water if preferred.
• Serve in tacos: spoon the cooked picadillo into taco shells or tortillas.
• Make it a filling: use the mixture in burritos or empanadas.

Common mistakes to avoid

• Large vegetable chunks: they take longer to cook, so cut the potato and carrot small.
• Undercooked potatoes: simmer until a piece is cooked through before serving.
• Skipping the final taste: check the seasoning at the end and add salt or pepper if needed.
• Overcooking the garlic: sauté it only briefly before adding the beef.
• Adding raisins too early: stir them in only for the final few minutes, or use them as a garnish.

How to store

Keep leftovers in an airtight container in the fridge and use within 3 days. Reheat in a saucepan over a low heat until piping hot, adding a splash of water if the mixture has thickened.

Frequently asked questions