Mexican Picadillo

Ingredients

• 15–30 ml, plus more if neededbacon fat or vegetable oil
• 1 smalljalapeño, ribs and seeds removed and finely diced
• 150 g (1 cup)yellow onion, finely diced
• 1 tablespoongarlic, minced
• 1 tablespoontomato purée
• 454 g (1 pound)80/20 minced beef
• 1 teaspoon, divided, plus more to tastefine salt
• ½ teaspoon, divided, plus more to tastefreshly ground black pepper
• about 120 g (1 cup), or 2 largecarrots, peeled and diced
• 3 mediumrusset potatoes, peeled and cut into 6–8 mm pieces
• 227 g (1 can, 8 oz)tomato sauce
• 300 g (2 cups)fresh tomatoes, chopped into 8 mm pieces
• 120 ml (½ cup), plus more as neededlow-sodium beef stock
• 1 teaspoonbeef-flavour bouillon paste
• 1bay leaf
• 1½ teaspoonsground cumin
• 1 teaspoondried oregano
• ½ teaspoonsmoked paprika
• 1 pinchground allspice
• 70 g (½ cup)frozen peas
• 2 tablespoonsfresh coriander, chopped, for garnish
• 2 tablespoonspitted green olives, chopped
• To servefresh limes

Instructions

1. 1

   Soften the aromatics

   Heat 15 ml (1 tablespoon) bacon fat in a large frying pan over medium heat. Add the onion and jalapeño, if using, and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

2. 2

   Cook the tomato

   Add the tomato purée and cook for 1–2 minutes, stirring constantly, until it darkens and smells rich and slightly sweet.

3. 3

   Brown the beef

   Add the minced beef and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. Break it up with a spoon and cook until browned with no pink remaining. If there is more than 1–2 tablespoons of excess fat in the pan, carefully spoon some out.

4. 4

   Add vegetables and sauce

   Reduce the heat to medium-low. Add the carrots, potatoes, tomato sauce, chopped tomatoes, 120 ml (½ cup) stock, bouillon paste, bay leaf, cumin, oregano, smoked paprika, allspice, the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

5. 5

   Simmer until tender

   Stir well and cover the pan partially, leaving the lid slightly ajar so steam can escape. Cook on low for 30–40 minutes, stirring every few minutes and gently turning the carrots and potatoes, until they are fork-tender and the mixture is thick and cohesive. If the pan looks dry before the potatoes are soft, add a splash of stock.

6. 6

   Stir in the finish

   During the final 3–5 minutes of cooking, stir in the frozen peas and chopped olives. Remove and discard the bay leaf, then taste and adjust the seasoning with more salt or pepper if needed.

7. 7

   Garnish and serve

   Scatter the chopped fresh coriander over the picadillo and serve with lime wedges.

What is Mexican picadillo?

Picadillo is a family of minced-meat dishes found across Mexico and other parts of Latin America, with ingredients and seasonings that vary by region and household. This version brings beef, potatoes, carrots and tomatoes together in a gently spiced skillet meal.

Tomato purée and fresh tomatoes give the sauce depth, while cumin, oregano and smoked paprika bring warmth. Olives and a squeeze of lime give the finished dish a savoury, lively contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 27g protein, 47g carbs, 28g fat.

The potatoes and tomatoes contribute most of the carbohydrate, while the minced beef provides much of the protein and fat; the cooking fat and olives add further fat. Serve with a green salad or extra non-starchy vegetables for a more balanced plate.

Build flavour in stages

Aromatics: soften the onion and jalapeño first so they sweeten rather than scorch. Add the garlic briefly, then cook the tomato purée until it darkens to concentrate its flavour.

Beef: brown the mince before adding the vegetables and liquids. Breaking it up as it cooks helps it distribute evenly through the finished dish.

Cut the vegetables evenly

Potatoes: cut them into small, similarly sized pieces, about 6–8 mm across, so they soften within the simmering time. Uneven chunks can leave some pieces firm while others begin to break down.

Carrots: dice them to a similar size for more even cooking. Turn the vegetables gently while stirring so they cook through without being mashed.

Keep the simmer gentle

Lid: leave it slightly ajar as the dish cooks for 30–40 minutes. This lets some steam escape while keeping enough moisture in the pan to soften the vegetables.

Liquid: check the pan as it simmers and stir every few minutes. If it starts to look dry before the potatoes are tender, add a splash of beef stock rather than letting the base catch.

Look for tender vegetables and a cohesive sauce

Doneness: a fork should pass easily through the potatoes and carrots. The beef and vegetables should sit in a thick sauce, rather than a watery pool.

Finish: add the peas and olives only for the final 3–5 minutes. That gives the peas time to heat through while helping them keep their colour and shape.

Make the seasoning work

Heat: removing the jalapeño ribs and seeds keeps its chilli kick milder; use the pepper if you want a gentle note of heat, or leave it out. The cumin, oregano, paprika and pinch of allspice form the dish’s warm, savoury seasoning.

Balance: bouillon paste and olives both bring saltiness, so taste before adding extra salt at the end. Lime squeezed over each serving cuts through the rich beef and brings the flavours into focus.

Serve it as a complete meal

The potatoes make this picadillo filling on its own, and the carrots and peas add vegetables to the skillet. Serve it in bowls with lime wedges and the fresh coriander garnish.

For a fuller spread, pair it with warm tortillas or rice, or offer a crisp green salad alongside. Keep accompaniments simple so the rich, spiced sauce remains the centre of the meal.

Recipe notes & tips

• Use a large frying pan so the beef can brown without overcrowding.
• If you are using vegetable oil instead of bacon fat, begin with 15 ml and add more only if the pan needs it.
• Keep the potatoes in small, even pieces to help them cook within the stated simmering time.
• Stir gently and regularly, especially towards the base of the pan, to prevent sticking.
• Taste for salt after the olives and bouillon have gone in, then adjust at the end.
• Serve lime wedges at the table so everyone can add citrus to taste.

Variations

• Adjust the chilli: leave out the jalapeño for a milder skillet, or keep some seeds for more heat.
• Use vegetable oil: swap it for the bacon fat while keeping the same starting amount.
• Change the garnish: use chopped fresh parsley if coriander is not available.
• Add a tortilla side: serve with warm tortillas to scoop up the thick sauce.
• Serve over rice: spoon the picadillo over cooked rice for a more substantial meal.

Common mistakes to avoid

• Large potato pieces: they may stay firm when the rest is ready; cut them into even 6–8 mm pieces.
• Garlic cooked too long: it can turn bitter; stir it in after the onion and cook for only about 30 seconds.
• Skipping the tomato-purée cooking: the sauce can taste less rounded; stir it constantly for 1–2 minutes until darker.
• A dry pan: the vegetables may catch before softening; add a splash of stock when needed.
• Stirring roughly: potatoes can break up; turn the vegetables gently as they simmer.
• Adding peas too early: they can lose their fresh texture; stir them in for only the final 3–5 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a covered pan over a low heat until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Frequently asked questions