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Mexican Picadillo: A Flavorful & Easy Recipe You’ll Love

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Savory and flavorful Mexican Picadillo, a versatile ground meat stew with a delightful blend of sweet and savory ingredients like raisins, olives, and almonds. Perfect for tacos, empanadas, or served over rice!

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Add the chopped green and red bell peppers to the skillet and cook until they are slightly softened, about 5 minutes.
  3. 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.
  4. 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.
  5. Pour in the crushed tomatoes and beef broth. Stir well to combine all the ingredients. Bring the mixture to a simmer.
  6. Stir in the raisins, sliced almonds (or walnuts), and chopped green olives.
  7. Add the apple cider vinegar and brown sugar (or honey).
  8. 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.
  9. 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.

Notes

  • Spice Level: Adjust the amount of cayenne pepper to your liking. Omit for a milder dish, or add red pepper flakes or chopped jalapeño for more heat.
  • Meat Options: Ground beef is traditional, but ground turkey, chicken, or pork can be substituted. For a vegetarian option, use crumbled tofu or lentils.
  • Vegetable Variations: Add diced potatoes, carrots, or peas.
  • Sweetness: Adjust the amount of brown sugar (or honey) to your liking.
  • Vinegar: Apple cider vinegar adds a nice tang, but white vinegar or red wine vinegar can be used.
  • Make Ahead: Picadillo can be made ahead and stored in the refrigerator for up to 3 days. Flavors improve after a day or two.
  • Freezing: Picadillo freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serving Suggestions: Serve in tacos, burritos, empanadas, stuffed bell peppers, over rice, with plantains, or as a topping for nachos.
  • Garnishing: Garnish with fresh chopped cilantro, sour cream, or avocado slices.

Find it online: https://anasrecipes.com/mexican-picadillo/