Mexican Picadillo, a symphony of savory ground beef, sweet dried fruits, and aromatic spices, is more than just a dish; it’s a culinary hug from Mexico. Have you ever craved a meal that’s both comforting and exciting, familiar yet bursting with unexpected flavors? Then, prepare to fall in love with this vibrant and versatile recipe!

Picadillo, meaning “minced” in Spanish, boasts a rich history, with variations found throughout Latin America and Spain. Its roots can be traced back to Moorish cuisine, showcasing the enduring influence of cultural exchange. In Mexico, it’s a staple in many households, often served as a filling for tacos, empanadas, or even enjoyed on its own with a side of rice.

What makes Mexican Picadillo so beloved? It’s the delightful dance of textures and tastes. The tender ground beef mingles with the sweetness of raisins and the subtle crunch of almonds, all brought together by a warm blend of cinnamon, cumin, and cloves. Its incredibly adaptable, too! You can easily customize it to your liking, adding potatoes, carrots, or olives. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights. Trust me, once you try this recipe, it will become a regular in your rotation!

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound ground beef (or ground turkey for a leaner option)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional, for a little heat)
1 (28 ounce) can crushed tomatoes
1/2 cup beef broth (or chicken broth)
1/2 cup raisins
1/4 cup sliced almonds (or chopped walnuts)
1/4 cup chopped green olives, pitted
2 tablespoons apple cider vinegar
1 tablespoon brown sugar (or honey)
Salt and black pepper to taste
Optional garnishes: chopped cilantro, sour cream, avocado slices

Preparing the Picadillo:

Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the Bell Peppers: Add the chopped green and red bell peppers to the skillet and cook until they are slightly softened, about 5 minutes. This will add a nice sweetness and texture to the picadillo.
Brown the Ground Beef: Increase the heat to medium-high and add the ground beef (or turkey) to the skillet. Break it up with a spoon and cook until browned, draining off any excess grease. Make sure to crumble the meat well so you don’t have large chunks.
Add the Spices: Once the meat is browned, stir in the ground cumin, dried oregano, ground cinnamon, ground cloves, and cayenne pepper (if using). Cook for about a minute, stirring constantly, to allow the spices to bloom and release their flavors. This is a crucial step for developing the rich, complex taste of picadillo.
Incorporate the Tomatoes and Broth: Pour in the crushed tomatoes and beef broth. Stir well to combine all the ingredients. Bring the mixture to a simmer.
Add the Sweet and Savory Elements: Stir in the raisins, sliced almonds (or walnuts), and chopped green olives. These ingredients add a wonderful combination of sweetness, nuttiness, and saltiness that is characteristic of picadillo.
Balance the Flavors: Add the apple cider vinegar and brown sugar (or honey). These ingredients will help to balance the acidity of the tomatoes and the sweetness of the raisins, creating a harmonious flavor profile.
Simmer and Thicken: Reduce the heat to low, cover the skillet, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. The sauce should thicken slightly as it simmers. If the sauce becomes too thick, add a little more beef broth.
Season to Taste: After simmering, taste the picadillo and season with salt and black pepper to your liking. Remember that the olives are already salty, so you may not need much additional salt.

Serving Suggestions:

Picadillo is incredibly versatile and can be served in a variety of ways. Here are a few of my favorite options:

Tacos or Burritos: Use the picadillo as a filling for tacos or burritos. Top with your favorite taco toppings, such as shredded lettuce, cheese, sour cream, and salsa.
Empanadas: Fill empanada dough with picadillo and bake or fry until golden brown. These are great for parties or appetizers.
Stuffed Bell Peppers: Hollow out bell peppers and fill them with picadillo. Bake until the peppers are tender and the filling is heated through.
Over Rice: Serve the picadillo over a bed of fluffy white rice or brown rice. This is a simple and satisfying meal.
With Plantains: Serve alongside fried sweet plantains (platanos maduros) for a classic Cuban-inspired meal. The sweetness of the plantains complements the savory picadillo perfectly.
As a Topping for Nachos: Spread tortilla chips on a baking sheet, top with picadillo, cheese, and your favorite nacho toppings, and bake until the cheese is melted and bubbly.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit the cayenne pepper altogether. For a spicier picadillo, add a pinch of red pepper flakes or a chopped jalapeño pepper.
Meat Options: While ground beef is the most traditional choice, you can also use ground turkey, ground chicken, or even ground pork. For a vegetarian option, use crumbled tofu or lentils.
Vegetable Variations: Feel free to add other vegetables to the picadillo, such as diced potatoes, carrots, or peas.
Sweetness: Adjust the amount of brown sugar (or honey) to your liking. Some people prefer a sweeter picadillo, while others prefer a more savory one.
Vinegar: Apple cider vinegar adds a nice tang to the picadillo, but you can also use white vinegar or red wine vinegar.
Make Ahead: Picadillo can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, the flavors often improve after a day or two.
Freezing: Picadillo freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving and Garnishing:

When serving, consider garnishing the picadillo with fresh chopped cilantro, a dollop of sour cream, or slices of avocado. These garnishes add a fresh and vibrant touch to the dish.

Enjoy your homemade Mexican Picadillo! I hope you find this recipe as delicious and versatile as I do. It’s a family favorite that’s sure to please everyone at your table.

Conclusion:

And there you have it! Our Mexican Picadillo recipe, a vibrant and flavorful dish that’s sure to become a family favorite. I truly believe this is a must-try recipe for anyone looking to add a little zest and comfort to their dinner rotation. It’s not just about the delicious blend of ground beef, vegetables, and spices; it’s about the experience of creating something truly special in your kitchen. The aroma alone will transport you to a sunny Mexican courtyard! What makes this Mexican Picadillo so irresistible? It’s the perfect balance of savory and slightly sweet, the tender ground beef mingling with the vibrant vegetables, all simmered in a rich tomato-based sauce. It’s a dish that’s both satisfying and surprisingly versatile. Plus, it’s incredibly easy to customize to your own tastes. Looking for serving suggestions? The possibilities are endless! Serve it over fluffy white rice for a classic and comforting meal. Spoon it into warm tortillas for delicious tacos or burritos. Use it as a filling for empanadas or stuffed bell peppers. Or, get creative and top crispy tostadas with a generous helping of picadillo, a dollop of sour cream, and a sprinkle of fresh cilantro. For variations, consider adding a touch of heat with a pinch of cayenne pepper or a finely chopped jalapeño. If you prefer a sweeter flavor profile, add a tablespoon of raisins or chopped dried apricots. You can also substitute ground turkey or chicken for the ground beef, or even use a plant-based ground meat alternative for a vegetarian option. Feel free to experiment with different vegetables as well. Diced potatoes, green beans, or even corn would be delicious additions. Don’t be afraid to make this recipe your own! That’s the beauty of cooking it’s all about creating something that you and your loved ones will enjoy. I encourage you to try this Mexican Picadillo recipe and discover its magic for yourself. It’s a dish that’s perfect for a weeknight dinner, a weekend gathering, or any occasion that calls for a hearty and flavorful meal. I’m so excited for you to try this recipe! I know you’ll love the rich flavors and the satisfying simplicity of it. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Please, please, please share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps other readers discover the joy of cooking this amazing dish. I can’t wait to see your culinary creations and hear your stories. Happy cooking, and enjoy your delicious Mexican Picadillo! I hope it brings as much joy to your table as it has to mine. Remember to tag me in your social media posts so I can see your creations! I’m always looking for new ways to enjoy this classic dish, so your ideas are more than welcome. Let’s build a community of picadillo lovers!