Mexican Picadillo

Source: ​​Lulu 'Malu' Navarro

Mexican Picadillo



Prep Time: 1 hour

Cook Time: 35 to 40 minutes

Total Time: 1 hour and 40 minutes

Serves: 6 people




Ingredients

  • 1 pound of ground beef 

    (Note: Preferably 96% lean, 4% fat)

  • 5 large tomatoes

  • 1 small yellow onion or white onion

  • 2 cloves of garlic

  • 1 teaspoon pepper

  • 1 teaspoon oregano

  • 1 teaspoon of Worcestershire sauce

  • 1/2 cup of frozen peas

  • 1/2 cup of fresh carrots sliced and cut

  • 1 diced yellow potato

  • 4 tablespoons of Canola oil

  • 1 tablespoon of Knorr tomato powder

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Preparing the ingredients

  1. Fill a medium pot halfway with water.

  2. Bring the water to boil.

  3. Add the tomatoes.

  4. While the water is boiling, use a wooden spoon to turn the tomatoes⁠—making sure they are fully cooked on both sides.

  5. Once the tomatoes are fully cooked, turn off the stove and pour the pot of water into a strainer.

    (Please Note: Be extra careful not to burn yourself!)

  6. Use a fork to remove the tomatoes from the strainer and run each tomato under cool water. 

  7. Once the tomatoes have cooled down, peel them while making sure to remove the skin and stem.

  8. Dice 1/2 small onion very finely.

  9. Dice 1 big clove of garlic very finely.

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Preparing the tomato sauce

  1. Add the tomatoes, 1 slice of onion, 1 clove of garlic, pepper, oregano, and Worcestershire sauce to a blender. 

  2. Blend everything together making sure the ingredients are mixed well.

Preparing the picadillo

  1. Add canola oil, minced garlic, diced onion, and ground beef to a deep frying pan with a lid. 

  2. Begin browning the meat over medium heat.

    (Please Note: Make sure to stir the ground beef until it is very brown and the liquid from the meat is fully absorbed.)

  3. Stir in the tomato sauce.

  4. Stir in the carrots, peas, and potato.

  5. Cover the frying pan and bring the meat to a boil on medium-high heat.

  6. Once the beef is boiling, reduce the heat to a simmer until the veggies are fully cooked.

    (Please Note: Do not over cook the veggies.)

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About the Author

Lulu 'Malu' Navarro

Mom of four and grandmother of three beautiful grandchildren. Based in Dallas, Texas and originally from Saltillo, Coahuila. I have been cooking homemade Mexican recipes for over forty years. Fun Fact: My daughter is Luisa Fernanda Navarro—the founder and creator of Mexico In My Pocket.

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