Chipotle Cinnamon Picadillo

Ingredients

• 454 g (1 lb)minced beef
• 1potato
• 1carrot
• 1/4onion
• 2garlic cloves
• 5–10 ml (1–2 teaspoons)cinnamon
• 7.5 ml (1 1/2 teaspoons)salt
• to tastefreshly cracked black pepper
• 240 ml (1 cup)stock or water
• about 50 g (1/3 cup), optionalcurrants or raisins
• 6Roma tomatoes
• 3/4onion
• 2garlic cloves
• 5chipotles in adobo
• 15 ml (1 tablespoon)adobo sauce
• a pinchsalt

Instructions

1. 1

   Roast tomatoes

   Rinse the tomatoes and cut out their stems. Roast them in an oven at 200°C (400°F) for 20–25 minutes, or until needed.

2. 2

   Brown the beef

   Warm oil in a pan over medium heat and cook 1/4 onion for a few minutes. Add 2 minced garlic cloves and cook briefly, then add the beef and 1 teaspoon salt. Cook over medium heat until the beef is lightly browned.

3. 3

   Add vegetables

   Cut the potato and carrot into fairly small pieces; larger pieces will take longer to cook. Once the beef is lightly browned, add both vegetables and briefly sauté 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, 5 chipotles, 1 tablespoon adobo sauce and a pinch of salt. Blend until combined.

5. 5

   Combine ingredients

   Add the tomato-chipotle mixture to the beef, along with 1 teaspoon cinnamon, freshly cracked black pepper and 1 cup stock or water.

6. 6

   Simmer picadillo

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

7. 7

   Adjust seasoning

   Taste and adjust the seasoning before serving. For this batch, the original cook added another 1/2 teaspoon salt and a heaped 1/2 teaspoon cinnamon. Serve straight away.

8. 8

   Add dried fruit

   If using raisins or currants, stir them into the beef mixture during the final few minutes of simmering, or scatter them over the dish as a garnish.

9. 9

   Serve with rice

   To serve the picadillo over cilantro-lime rice, prepare that rice separately using its own recipe.

10. 10

    Store leftovers

    Transfer any leftovers to an airtight container and refrigerate.

What is picadillo?

Picadillo is a family of home-style minced-meat dishes found across Latin America and the Caribbean, with ingredients and seasoning that vary by place and cook. This version pairs beef and vegetables with a blended sauce made from roasted tomatoes, chipotles and adobo.

Cinnamon gives the sauce a warm note alongside the chipotles’ smoky heat. Potatoes make the dish substantial, while optional currants or raisins bring 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 contributes most of the protein and fat, while the potato and any rice served alongside supply most of the carbohydrates. For a balanced plate, serve a moderate portion with plenty of vegetables on the side.

Roasting the tomatoes

Roasted tomatoes give the sauce a deeper, less raw flavour before they are blended. Roast them until softened; they do not need to be browned to work in the sauce.

Balancing chipotle and cinnamon

Chipotles in adobo bring both chilli heat and a smoky, tangy sauce. The listed five chipotles make a boldly seasoned base, so taste the finished dish before adding more heat.

Cinnamon: start with the stated teaspoon, then taste near the end and add more if you want its warm flavour to stand out. The method’s final extra cinnamon is a preference, not a required amount.

Cutting the vegetables

Small, evenly cut potato and carrot pieces cook more quickly and predictably in the simmering sauce. Larger chunks can still be used, but check them for tenderness before serving.

Knowing when it is ready

The picadillo is ready when the potatoes are cooked through and easily pierced. Keep the simmer at medium-low so the sauce cooks gently rather than reducing too quickly.

Serving the dish

Serve it hot on its own or spooned over cilantro-lime rice, as suggested in the original method. A fresh, crisp side such as a simple salad can add contrast to the rich, smoky sauce.

Recipe notes & tips

• Cut the potato and carrot into similar-sized pieces so they finish cooking at about the same time.
• Remove the tomato stems before roasting, as directed.
• Blend the sauce until the onion and garlic are well incorporated.
• Taste before adding extra salt, since the stock and adobo sauce may already be seasoned.
• Add the currants or raisins near the end so they stay distinct, or use them as a garnish.

Variations

• Adjust the heat: use fewer chipotles for a milder sauce.
• Add dried fruit: stir in currants or raisins for a sweet contrast.
• Choose the liquid: use water instead of stock for a less seasoned base.
• Serve with rice: spoon the picadillo over cilantro-lime rice.
• Change the cinnamon: begin with the lower amount and add more to taste.

Common mistakes to avoid

• Large vegetable pieces: they take longer to soften; cut the potato and carrot small.
• Undercooked potato: simmer until a piece is easily pierced before serving.
• Over-reducing the sauce: keep the heat at medium-low and check the pan as it simmers.
• Adding seasoning all at once: taste near the end before adding the extra salt or cinnamon.
• Forgetting the optional fruit: add currants or raisins in the final minutes or use them as a garnish.

How to store

Cool leftovers and refrigerate them in an airtight container. Reheat until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions