Mexican Picadillo with Potatoes, Carrots, and Green Peas Recipe
This authentic Mexican Picadillo recipe offers a comforting blend of ground beef, vegetables, and a flavorful tomato-based sauce spiced with Mexican oregano and cumin. Ideal for a hearty family meal, it pairs perfectly with red rice and warm tortillas.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Sauce Ingredients
- 4 Roma tomatoes, quartered
- 1 jalapeño, seeded and halved (optional)
- ½ white onion, halved
- 3 cloves garlic, peeled
- 1 teaspoon Mexican oregano
- 2 teaspoon beef bouillon
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups water, or beef broth
Main Ingredients
- 1 tablespoon olive oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 Yukon Gold (Idaho) potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 bay leaf
- ½ cup green peas
Instructions
- Prepare the sauce: Add the quartered tomatoes, seeded jalapeño, peeled garlic cloves, halved onion, Mexican oregano, beef bouillon, salt, black pepper, ground cumin, and 2 cups of water or beef broth to a large blender. Blend until smooth and set aside.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Add minced garlic and cook for 30 seconds more until fragrant.
- Brown the beef: Add ground beef to the skillet and break it into small pieces. Cook until browned throughout. Drain excess grease from the pan and keep the beef in the skillet.
- Simmer with sauce: Pour the blended tomato sauce into the skillet with the browned beef, stirring to combine. Bring the mixture to a simmer, then cover and cook for 10 minutes. Adjust heat to prevent burning.
- Add vegetables: Stir in diced potatoes, carrots, bay leaf, and green peas. Cover the skillet again and cook over medium heat for 25-30 minutes or until vegetables are tender.
- Finish and serve: Remove the bay leaf before serving. Serve the picadillo hot alongside red rice and warm tortillas, garnished with fresh cilantro if desired.
Notes
- Mexican oregano has a distinct flavor different from Italian oregano and should be used for authenticity.
- Ground beef is traditional, but you can substitute with a pork-beef mix, ground chicken, or turkey for a lighter dish.
- Optional additions include Serrano peppers for more spice, squash, green beans, olives, or raisins for added complexity.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 4 months.
Keywords: Mexican picadillo, ground beef recipe, traditional Mexican, easy beef stew, tomato beef sauce, Mexican comfort food