Picadillo con papas is a comforting, versatile dish enjoyed in Mexican cuisine. It’s simple, hearty, and easy on the wallet, making it a staple in many homes.
Some food historians believe that picadillo originated in Andalusia, Spain, but it has since evolved into countless regional variations throughout Latin America.
What makes it so great? You can serve picadillo con papas as a main course with a side of rice and beans, or use it as a filling for tacos, gorditas, chiles rellenos, and more. I’m going to show you how to make it.
What is picadillo?
Picadillo is, essentially, a ground meat stew, seasoned with spices and often studded with vegetables. You’ll find variations of picadillo throughout Latin America, Spain, and even the Philippines, each with its own distinct regional character.
Picadillo con papas is a tasty Mexican variation. The name translates to “ground meat with potatoes,” which tells you a lot about what sets it apart from other versions of picadillo. Potatoes, in a good-sized dice, are definitely a key ingredient.
You may also hear this dish called carne molida con papas, which is simply another way of saying “ground meat with potatoes.”
Why you’ll love this recipe
Picadillo with potatoes is a staple in my house, and I think it will be in yours, too. Here’s why:
- It’s fast: You can throw this together in about 30 minutes.
- It’s cheap: The ingredients are easy to find and won’t break the bank.
- It’s versatile: Eat it as a main dish with a side of rice, or use it as a filling for tacos, empanadas, or stuffed peppers.
- It’s just plain good: This dish is hearty, flavorful, and satisfying. Even picky eaters love it!
The essential ingredients
To make picadillo con papas, you’ll need to gather a few key ingredients:
Core ingredients
- Ground meat. You can use ground beef or ground chuck. I recommend one that’s about 80% to 85% lean.
- Vegetables. Potatoes, carrots, onions, garlic, and tomatoes are the classic vegetables you’ll need for this recipe.
- Spices and seasonings. Cumin, garlic powder, oregano, salt, and pepper are the spices that will give your picadillo that authentic flavor.
- Liquids. You’ll need some broth (beef or chicken works well) and tomato sauce.
Ingredient preparation
As you prep your ingredients, keep these tips in mind:
- Dicing the vegetables. For the best texture and even cooking, dice all the vegetables into small, uniform pieces. Aim for about 1/4″ cubes.
- Tomato preparation. Blend the tomatoes (and a serrano pepper or two, if you like) into a smooth sauce.
How to Make Mexican Picadillo con Papas: A Step-by-Step Guide
Okay, let’s get cooking! Here’s how I make my picadillo:
- Sauté those aromatics: Heat some oil in a large skillet or pot over medium heat. Add your chopped onions and garlic and cook until they’re soft and fragrant. This usually takes about 5-7 minutes. Don’t rush this step; it builds the flavor base.
- Brown the beef: Add the ground beef to the pot and break it up with a spoon. Cook until it’s browned all over. Make sure to drain off any excess grease. Nobody wants greasy picadillo!
- Veggies and spice: Add the diced potatoes, carrots, and whatever spices you’re using (cumin, oregano, chili powder – go wild!). Stir it all up to coat the veggies in the spices. Now, pour in your tomato sauce, blended tomato mixture, or whatever tomato-y goodness you’re using.
- Simmer, simmer: Bring everything to a simmer, then reduce the heat to low, cover the pot, and let it cook until the potatoes are tender. This usually takes about 20-30 minutes. Stir it occasionally and add broth or water if it starts to look dry. You want it saucy, not dried out.
- Taste and adjust: This is crucial! Taste the picadillo and adjust the seasoning as needed. Does it need more salt? More spice? Now’s the time to fix it.
- Spice it up (optional): If you like a little heat, add some diced jalapeño or a splash of jalapeño juice. But be careful, a little goes a long way!
That’s it! Serve your picadillo con papas with rice, tortillas, or just eat it straight out of the bowl (no judgment here!). Enjoy!
How to serve it
Picadillo con papas is incredibly versatile!
You can serve it as a main dish with a side of rice and beans, plus warm tortillas for wrapping it all up.
It’s also fantastic as a filling. Try it in:
- Tacos
- Tostadas
- Gorditas
- Chiles Rellenos
- Sopes
- Burritos
- Empanadas
Don’t forget the toppings! Fresh cilantro, creamy avocado slices, and a squeeze of lime juice are always a good idea.
Tips and variations
Picadillo Papas is a flexible dish, so feel free to play around with it. Here are a few ideas:
- Meat. You can substitute ground turkey, chicken, or pork for the ground beef.
- Spice. Like it hot? Add more jalapeños or a hotter chili pepper.
- Potatoes. Russets are classic, but Yukon Golds would be delicious, too.
- Veggies. Peas, bell peppers, or zucchini would all make great additions.
Enjoy customizing this dish to your liking!
Storing and Reheating
Got leftovers? Put them in the fridge right away. They’ll be good for 3-4 days.
You can also freeze your picadillo. It will last up to 3 months in the freezer.
To reheat, use the stovetop or the microwave until it’s heated through.
Conclusion
Picadillo con Papas is easy to make, tastes fantastic, and can be adapted to your family’s preferences. It’s also a great way to feed a crowd without breaking the bank.
Give this recipe a try, and don’t be afraid to experiment with different ingredients to make it your own!