This easy Mexican picadillo recipe is made with ground beef, potatoes, and plenty of seasonings, which is great over rice or served with tortillas for a full meal. So easy to customize, and super big on flavor!
CHAPTERS:
0:00 Mexican Style Picadillo
0:44 Ingredients
0:53 Potatoes, Onions, Chilies
1:56 Garlic
2:11 Ground Beef
2:37 Spices
3:24 Tomatoes & Stock
4:15 Additions
5:24 Serving & YUM!
5:40 Taste
6:00 More Recipes
THINGS YOU’LL NEED:
1 tablespoon olive oil
8 ounces yellow potatoes, about 3-4 small, diced
1 medium yellow onion chopped
1 jalapeno pepper chopped
1 serrano pepper chopped (optional, for spicier)
2 cloves garlic chopped
1 pound ground beef (you can use other ground meats, like chicken, turkey or pork)
2 large tomatoes chopped
3/4 cup beef stock (or use chicken or vegetable stock)
1 tablespoon paprika
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR SERVING: Cooked rice or warmed tortillas, sliced peppers, chili flakes, fresh lime juice, hot sauce
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #spicyfood #mexicanfood
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35 Comments
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Looks so delicious!
I will make it very soon
Too complicated. All you need is ground beef, potatoes, oregano, and salt. My Mexican mom's recipe I grew up with. 😊
Son…. I like hot ….but you burned me out with the amount of hot peppers … I would try ..but ..dang
Nothing says picadillonlike a white guy from the midwest lol. Fellow gringo here and this recipe looks like it'll work.
We don’t like cumin so we substitute coriander.
Dude! That looks amazing. I grew up eating this as a kid. I like to add El Pato spicy tomato sauce, onion, garlic, beef or ground turkey, chicken bullion, corn and nopales, and the kicker Maggi de Jugo (spicy) with a flower tortilla The great thong about picadillo is you can add what ever u want. Can you do a Carne en su jugo recipe?
picadillo is already a Mexican dish, there's no style to it, just what it is …
My wife and I made it similar to this and put in a tortilla (burrito style) and added ghost pepper sriracha, it's amazing.
Absolutely love your recipes, watching you make them and hearing you explain them! Also love how you leave it open to so many variations. My favorite part is how you engage with your subscribers!❤ Here in El Paso this is a very popular dish and your recipe is my favorite way to make it😊 👏👌
I've made your recipe 3x since discovering it. My recipe was so basic before, so I thank you for the flavor ideas. I added chipotle corn, pinto means and, a turn of crema. It was delish!
Just subscribed…love your recipe . Thank you!
I really enjoy making it with sauce made in a blender from re-hydrated dried red chilis instead of tomato. Like most stews it's definitely a dish that can be changed up by using whatever is on hand, and hard to make it not delicious.
#oreida should do something like this dish in their frozen breakfast meals.
How about quantities/ measurement?
I have never used the Mexican oregano 🌿. Is there a substitute for it? I thought 💭 I heard years ago, it is different than regular-what is your opinion??? Does anyone have recommendations in place of the Mexican oregano? Thank you! ☺️
You got ir down dude!
? Do you take out jalapeño seeds ?
My dad would sometimes make this using green beans and/or nopales (cactus pads).
Can Beef Broth replace the Beef Stock?
Simple ingredients, easy preparation, great flavor. Multiple uses makes this a weekly cook.
Would this work with Mediterranean oregano? Can’t seem to find Mexican oregano near me.
Where can I get that stove?
Looks good but Meat goes first than all the rest.
I love and appreciate your pronunciation of of Picadillo, Chorizo, and Ancho. Nice job!
All his videos are really well made and very organized. One thing I have to mention is that I wish he use a spoon instead of his hands to clean the ingredients from the glass bowls. I'm pretty sure his hands are clean but still 🙂
I tried a couple of changes. I added yellow summer squash I had left over. I roasted some dried chilis, and added the crushed dried roasted chilis to bloom before adding liquids. I added some dark chocolate, and deglazed with some white wine. I also added a small amount of apple cider vinegar. I wanted to layer flavors. I used water with a chicken bullion cube.
PS – I added bay leaf, too.
Hello new fans here , I love picadillo the taste is great.
I love how all of the Mexican Cuisine Food Critics, start their comment with (I'm Mexican)!
Whether you are Mexican or not, the truth of the matter is, Mexican Cuisine is extremely localized. You can literally travel through all thirty one states of Mexico, as well as the Capitol City, and be 99.999% certain; that if you ordered the same dish by name in each state, there would be, at the very minimum, some sort of variation in what you requested, and that is simply a fact.
Because you grew up eating traditional Mexican meals, prepared in a particular way for the majority of your life, does in no way, invalidate all other versions as being"Mexican".
Mexican Cuisine is just as diverse, as the Citizens of Mexico, and the willingness for Hispanics to embrace that diversity over hundreds of years, In My Opinion, is what makes Mexico and the Mexican Culture, so Unique and Interesting!!!🇲🇽
When would you add the carrots , green peas or black beans ? After the peppers ? Please advise
I've made this many times! But as an Indian dish– no oregano, but the cumin stays– grated ginger, curry powder, carrots, peas. Great on rice or with a flat, handheld bread like roti or Naan.
I'm gonna try this as a flavor alternative, for sure!
As suggested, it works with all the ground meats!😊
Picadillo – a stew? You can add anything you want. Not much limitations for what can go into stew. Looks like at least should have a meat, onion, chilis, potatos. I am new to any Picadillo, just now learning.
Yum!!!!!!!!!!!!!!!!!!!!!!!!!
Looks good but definitely not picadillo
i did chorizo and mushrooms
This. Thanks for this recipe. I wanted more of a kick and the jalapeños did the trick. Great recipe and thanks for sharing.