“Every family has their own version of picadillo,” says Rick Martinez. “Some are spicy and some are sweet and include dried fruits as well as nuts. This one is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos. All you need are some fresh flour tortillas and you’ve got dinner, and any leftovers will make for an excellent breakfast taco the next day.”
Recipe information
Yield
4 Servings
Ingredients
2
1
½
2
1
3
1
½
1
1
2
¼
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.
Step 2
Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.
Step 3
Mix in cilantro just before serving.
Step 4
Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.
Leave a Review
Reviews (53)
Back to TopThis is a very good simple recipe that makes for great leftover (we scrambled some eggs and made breakfast tacos next day) Like others have said, cut back on salt especially depending on the broth you use. Also, with 2 cups of both its more of a soup, that's a preference thing. Overall, a great base recipe to add different things and something everyone will enjoy.
Kyle
Jacksonville, Florida
5/2/2024
This was delish! I used homemade chicken broth and salted to taste. After reading the comments, I cooked it for about 20 minutes at a bit higher than a simmer to cook off the broth. I finished with a squeeze of lime and served with a cabbage slaw.
mel
los angeles, ca
4/12/2023
This recipe was underseasoned and too watery. It could use half the chicken stock and benefits from a tsp or so of dried chili (I added ancho).
Andrew Reimers
Austin, TX
6/25/2022
a fantastic classic. 8oz (or more) fine chopped mushrooms in place of the beef is just as devine
Konstantin
Durham, NC
4/3/2022
Very good. My mother made it slightly differently, comino seeds with garlic, otherwise very similiar.
SR
Texas
11/15/2021
Love, love, love. This is the ultimate comfort food. I always use 2 poblanos and 2 potatoes, and add a Serrano pepper for heat. The chicken broth/stock you use will really change the salt content, so I start off with 1 tsp. This is such a simple and delicious recipe.
Anonymous
San Francisco
7/21/2021
Delicious dish but agree that modifications need to be made (less salt, less broth)
JS
Chicago, IL
4/19/2021