Picadillo Recipe

By on January 3, 2012

Picadillo Picadillo Recipe

Prep & Cook Time: 1 hour

Picadillo Recipe Mexican Style Ingredients (serves 4):

1/2 kg lean ground beef
4 big tomatoes
1 medium finely chopped white onion
1 garlic clove
10 cilantro branches
4 bay leaves
1/2 kg cubed carrots
1/2 kg cubed potatoes
1 cup fresh chickpeas
1 chicken stock cube
black pepper to taste
1 tbsp vegetable oil
chile chipotle to taste (no more than two; otherwise it will be too spicy)
1/2 cup water

Picadillo Recipe Mexican Style Cooking Directions:

Add vegetable oil to a stew pot, add 1/2 chopped onion, and then once fried add the lean ground beef until cooked thoroughly. Stir it a bit.

While the meat is cooking, to a blender add the tomatoes, the water, the other 1/2 onion, your garlic clove, and chipotle chiles. Blend them thoroughly and then strain the mixture and set aside for later.

Add the potatoes, carrots, and the chickpeas to the pot, and stir them for 5 minutes.

Stir in the blended sauce, season with the chicken stock cube, some pepper to taste, and your bay leaves for this picadillo recipe Mexican style!

Cover and bring to a boil. Add more water if it gets too dry. Once boiled, reduce heat to low and cook for another 15 minutes until the veggies are completely tender–but not mushy. Mexican picadillo recipes must be a bit runny; not too dry or watery.

Serve your authentic Mexican picadillo recipe with the rest of the food you’ve prepared, however you prefer (recommendations in the introduction of this recipe), and then enjoy your authentic Mexican picadillo dish!