Picadillo is a dish where all the ingredients are very finely chopped. This type of recipe is very popular, not only in Mexico, but all around Latin America and Spain. It can be made with mince beef, pork, chicken or sometimes seafood, but the meat always has to be minced. In my family my mum’s picadillo is the best, she uses some of the traditional ingredients for a picadillo, like carrots, potatoes and olives, but she adds some celery and tomato purée to hers.
It is a very versatile recipe as it can be eaten with some refried beans (like in the picture) or as a filling for empanadas, chiles rellenos, chiles en nogada, tacos or burritos. When my mum cooks her picadillo, we always eat it accompanied by refried beans and sopa de fideos (vermicelli pasta soup) with warm corn tortillas and nice ripe avocado slices.
Try this recipe over the weekend and believe me, you will soon see yourself wanting some more!
Serves 4 // Prep 15 min // Cook 45 min
- 500 gr // 1.1 lb mince beef
- 2 fresh chopped tomatoes
- 1 chopped onion
- 1 clove garlic minced
- 1/2 chopped green pepper
- 1/2 cup herb passata
- 1 large carrot cut in cubes
- 2 medium potatoes cut in cubes
- 1 stalk celery cut in cubes
- 340 gr // 11 oz jar pitted olives cut in halves
- salt to taste
- pinch of pepper
- 2 tbsp rapeseed oil
- Heat the oil in a large casserole dish on medium heat and add the mince beef and stir continuously to avoid the meat sticking together into lumps. Add salt and pepper.
- Once the meat is almost cooked, add the garlic, onion, tomato and green pepper and cook for around 15 min, stirring continuously.
- Then add the passata and cook for 10 more min.
- Next add the carrots, potatoes, celery and olives and simmer for 15 min. Check if it needs more salt.
- The picadillo will be ready when the potatoes and carrots are cooked.
- Serve it with refried beans, warm corn tortillas and avocado slices.