I have talked about this before and I will say it again. To me, a recipe without a story, is just a recipe. When I think of this dish of Mom’s Picadillo Con Papa, a wave of emotions and memories flood my mind. In all honesty, it was prepared often in our house because it could feed a large family for a low cost. We enjoyed this dish, along with many rice, beans and egg dishes growing up. I would not have had it any other way
A simple taco de picadillo was, and still is, one of the most delicious foods, in my opinion. Serve it over rice, in a bowl of sopa with spicy tomato broth or the ultimate for me, stuff it in a chile relleno!! One should be passionate and excited about what you are preparing, even the simplest of dishes. My whole life, the only chile relleno I knew of was the one my Mom prepared. It was filled with picadillo con papa. No cheese, no caldillo de jitomate, just a beautifully fried chile relleno on my plate. Of course, there was Mexican rice, spicy salsa, warm tortillas and chiles in escabeche(pickled hot peppers). This is the same recipe I posted a few years back on Hispanic Kitchen and I finally decided it needed a new look with fresh new pictures. Bonus part, tacos and chiles rellenos on the menu this week!! #foodieforlife #mexicanfood
Mom's Picadillo Con Papa. Ground Beef with Potatoes
Ingredients
- 1 medium Russet potato diced fine
- 3 tbsps olive or avocado oil
- 1 pound ground chuck
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon pepper
- 1 cup white onion diced
- 2-3 cloves of garlic minced
- 1 teaspoon cumin
- Pinch of crushed oregano
- 2 large Roma tomatoes roughly chopped
- 1 to 2 serrano chiles roughly chopped
- 1/4 c water
Instructions
Directions
- Preheat 2-3 tbsps of olive or avocado oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
- While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1 teaspoon cumin, pinch of crushed oregano and 3/4 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
- Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serranos and 1/4 cup water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat. Let it cool completely if using for filling rellenos, empanadas or tacos dorados.
- If you like your picadillo more soupy, you could add 1 cup of broth when you blend your tomatoes and serranos. Cook as instructed.
Notes
Simple corn tortilla tostadas with pinto bean and picadillo are the meals that I remember the most!
Top with fresh ingredients like, lettuce, tomato, avocado, onion, queso fresco and Mexican crema if available! A little homemade salsa is a tasty idea to finish it up!
This is very much the way the picadillo was prepared in our house. I added the fresh garlic and oregano.
If you prefer your picadillo with more broth, just let it simmer for a few minutes or until the sauce turns a darker red color.
I found this little cazuela at a church thrift store in Austin, Texas last year. It was $3.00!!!!
Simplicity at it’s best. Corn tortillas brushed with oil and heated on the comal. Fill with picadillo and continue cooking until the tortillas get a little crispy.
It took all I had not to just eat strait out of that dish!! Lol!
Chiles Rellenos and Caldillo de Jitomate…Click onto picture to see full recipes on site. And with every pan of Mom’s picadillo, there is always Simple Mexican-Style Rice! https://pinaenlacocina.com/simple-red-rice-arroz-estilo-mexicano/
Hi Sonia , thank you for posting all of your recipes. I truly love every recipe you have posted And I always watch for your next new recipe you post. I grew up in Arizona and and have a passion for good mexican food. And I have to say that your recipes are the best and remind me of what I grew up eating. God less and please keep the recipes comming. ?
Sorry I meant God bless , I love God too. Lol.
That is so awesome Wayne! I love to be able to share what I love so much. And love even more that I can help people reconnect with home. That’s what it all about for me, and why I started on this journey. You made my day!!!
Thank you for all your recipes. They all look yummy and cant wait to make this.
Do you have a carne guisada recipe?? I would love to learn how to make this for my husband.
All my best.
Laura
Hi Laura! Thank you for your nice comments. I do have a few recipes for carne guisada. This one is pretty popular. https://pinaenlacocina.com/carne-guisada-con-papa/
All your recipes inspire me to cook & learn more about Mexican Cuisine! My husband, who is from Mexico, says my cooking is better than his moms, the ultimate compliment! Also, your photography is stunning! Keep the recipes coming!
Carin! Thank you so much!! I try my best from my little kitchen. Xo!
Newlywed here, thank you so much for these recipes. I go directly to your website when wanting real authentic Mexican food. Please add more 🙂
Thank you Francis! Congratulations on you Marraige! My husband and I will be celebrating 32 years this September. I am happy that the recipes are helping you. Makes me so happy!
This was a comfort food for us, growing up. My mom would make this with a little caldito, Mexican rice, & flour tortillas (homemade). Leftovers would consist of scrambled eggs mixed in with the picadillo. Or she would make fried tacos with the picadillo. I’m smiling at the thought of all the wonderful memories that came with this simple recipe!
Definitely comfort food. I would rather have a bowl of picadillo with bean and rice than the most fancy dinner you could ever offer me, lol! Truth!
Hello La Pina.. I just stubbled on to your page and I immediately joined and I am soo happy I did, I cant wait to try your recipes, I’m drooling..
Hi Tina! I am so happy you found my blog too!
Sonia – I made this dish and I am in love. So so so delicious. I do just have one question, could you tell me where you find Mexican Oregano? I made it with out because I couldn’t find and it was still just PERFECTION! Thank you for sharing this recipe with the world!
Hi Melanie, not sure where you live, but I purchase mine at Mexican Markets when I visit Texas, Mexico or California. I buy excess and store it in my refrigerator. I have purchased it online before, but wasn’t happy with the quality. Thank you for the feedback on the recipe.
So glad I came across this receipt. I just made it and it is so good.
Delicious!
Thank You
Oh, good Laurie! I am so happy you enjoyed the recipe. It’s near and dear to my heart.
Thank you for this wonderful recipe! We used to go out for Mexican food every Friday before the pandemic. Now we have “Fiesta Friday” with Margaritas and homemade Mexican food. We LOVE this dish and have it at least once a month! It’s great leftover for breakfast too! I’m going to try one of your chicken recipes tomorrow. 🙂
Thank you Karen for taking the time to comment. It’s one of my all time favorite recipes that reminds me of mom.
Too oily for my taste . So I had to remove apt of the oil .
That happens with some ground beef recipes.
Oh my gosh I finally made a delicious picsfillo! So good and easy
Thank you for the feedback on the recipe Melissa!
Just made this recipe..came out so good like my Mom used to make.💖
Ofelia. that’s so wonderful. That’s the best compliment I could ask for. Thank you.
Hi there! I’ve made the picadillo before and it is So. Good. My sister is having a baby soon and I’m trying to plan some freezer meals for her. Do you think it would do well frozen? Any adjustmrnt or heating recommendations if so? I would appreciate any insight! Thank you!!
Hi Meghan, Freezing the picadillo in an airtight container would be fine. The only thing is that I would not add the potatoes. Once you reheat the picadillo you could add the fried potatoes and let them cook together for at least 20 minutes.
I just made this today. It’s SO GOOD! Many have said “just like y Mom made” or “I grew up with this”. I wasn’t that fortunate. I’m glad I finally found it. Better late than never? Thank you, Sonia!
Hi Cherie! I am so happy you came across the recipe. Thank you for taking the time to comment. I appreciate it!
Be careful with the cazuela, some of that pottery has lead and it is poisonous! Especially if it’s made in Mexico. I had a whole set of those clay dishes and they are not safe. Use only as ornamentals!
I have been using them for years, as my family in Mexico. It’s not for everyday use that’s for sure. Never had any issues after curing them. Thanks for your feedback though. Some pieces are poor quality, I agree.
This is the way I make picadillo, but you should be very careful using the Mexican pottery cazuela, some of those have LEAD in the clay used and it leaches out with the acid of the tomatoes! POISON! ☠️
I don’t use the ollas de barro for my everyday cooking. Once in a while I use them and it’s ok. I have been using them for many years, but I understand your concerns.