Mexican Picadillo

It was not too long ago when I started to think of a vacation we took years ago to South Carolina. It was a great family trip, and even cousins from the west coast decided to join us as well. Let me just say we had a great time, especially at dinner time when everyone would rotate cooking responsibilities. My night was a feast of Mexican chimichangas, guacamole, rice, beans, and a salad. It was good. But one quick dish stood out on morning, being made from our cousin Marlon, and that was his take on Filipino torta. I loved it so much I made it when I returned home. It was that torta however that made me realize that not only do Filipinos make this dish, but a lot of Latin cultures do the same, but slightly different. The Latin take is called picadillo, and basically refers to ‘minced’.

Mexican Picadillo

The great thing about this dish is for one that it uses up a lot of things you most likely have in your pantry or refrigerator, and furthermore, it has this great sweet taste to it that it can be served with rice, or stuffed into enchiladas, tacos, or heck, even empanadas.

Let’s get started.

Ingredients:

  • 2 tbsp olive oil
  • 2 lbs ground chuck, cooked and drained
  • 1 whole medium onion, finely diced
  • 1 green bell pepper, diced
  • 5 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 14 oz can of crushed tomatoes
  • 1 1/2 tbsp worchestershire sauce
  • 1/2 cup of green olives, chopped
  • 2 tbsp capers, roughly chopped
  • 1/4 cup of raisins
  • 1/2 tsp cracked black pepper
  • 1 tsp salt
  • 1 tsp Mexican oregano, crumbled
  • 1 tsp cumin
  • 2 bay leaves
  • 2 tbsp your favorite hot sauce
  • 1 serrano chili, thinly sliced
  • Cooked rice, optional
  • 1 thin omelet, optional

Start by preparing all of your ingredients.

Add the oil to a large dutch oven, or deep skillet as this will all be cooked in one pot. Bring the oil up to medium heat.

Toss in the onion, bell pepper, and garlic, and cook for about 7 minutes.

Add in the ground chuck, and start breaking it up with a wooden spoon. Raise the temperature to about a medium high, and cook the meat until it begins to brown.

Add the lid to the top, with just a slight opening, and pour out the fat. Return the dutch oven back to the heat, and toss in the tomato paste. Give a good stir to cook the tomato paste, about 4 minutes or so.

How to make Mexican Picadillo

Add in the crushed tomatoes, salt, pepper, cumin, oregano, hot sauce, and worchestershire sauce, and give that a good stir. Let this come to a simmer, then reduce the heat to low. Add in the olives, capers, and bay leaves. Give another good stir. Cover, and simmer for about 25 minutes to let all of the flavors meld together.

You are ready to plate.

Again, the Mexican picadillo can be served in a variety of ways. I served mine on a very thin omelet, on a bed of rice, and served with some sliced serrano chili peppers.

The end result is comfort. It’s got this sweetness to it that keeps you wanting more. Then comes the olives and brininess from the capers that is just perfectly balanced.  If you are looking for a one pot meal, that serves a bunch of people, give this one a shot.

Mexican Picadillo
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 tbsp olive oil
  • 2 lbs ground chuck, cooked and drained
  • 1 whole medium onion, finely diced
  • 1 green bell pepper, diced
  • 5 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 14 oz can of crushed tomatoes
  • 1½ tbsp worchestershire sauce
  • ½ cup of green olives, chopped
  • 2 tbsp capers, roughly chopped
  • ¼ cup of raisins
  • ½ tsp cracked black pepper
  • 1 tsp salt
  • 1 tsp Mexican oregano, crumbled
  • 1 tsp cumin
  • 2 bay leaves
  • 2 tbsp your favorite hot sauce
  • 1 serrano chili, thinly sliced
  • Cooked rice, optional
  • 1 thin omelet, optional
Instructions
  1. Start by preparing all of your ingredients.
  2. Add the oil to a large dutch oven, or deep skillet as this will all be cooked in one pot. Bring the oil up to medium heat.
  3. Toss in the onion, bell pepper, and garlic, and cook for about 7 minutes.
  4. Add in the ground chuck, and start breaking it up with a wooden spoon. Raise the temperature to about a medium high, and cook the meat until it begins to brown.
  5. Add the lid to the top, with just a slight opening, and pour out the fat. Return the dutch oven back to the heat, and toss in the tomato paste. Give a good stir to cook the tomato paste, about 4 minutes or so.
  6. Add in the crushed tomatoes, salt, pepper, cumin, oregano, hot sauce, and worchestershire sauce, and give that a good stir. Let this come to a simmer, then reduce the heat to low. Add in the olives, capers, raisins, and bay leaves. Give another good stir. Cover, and simmer for about 25 minutes to let all of the flavors meld together.
  7. You are ready to plate.
  8. Again, the Mexican picadillo can be served in a variety of ways. I served mine on a very thin omelet, on a bed of rice, and served with some sliced serrano chili peppers.
  9. The end result is comfort. It's got this sweetness to it that keeps you wanting more. Then comes the olives and brininess from the capers that is just perfectly balanced. If you are looking for a one pot meal, that serves a bunch of people, give this one a shot.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Mexican Picadillo

  1. This looks delicious. I can’t wait to try it. Thank you for sharing a great recipe. (Saw on Photograzing).

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