‘Picadillo’, which uses minced beef as its core ingredient, may not be unique to México but the way we prepare it and eat it is🤗.
In Méxic, it is usually prepared with ground meat and potatoes cooked in a tomato sauce, although each family surely gives a personal touch to it.
This is my basic recipe and can always be modified a little to suit everyone’s taste😁.
It is a very common filling in gorditas, tacos, and other types of Mexican food.
You can add Mexican rice and refried beans on the side.
- 1/2 kg minced beef
- 1/2 medium white or brown onion
- 2 garlic cloves
- 2 serrano chillies substitute with jalapeño or green chillies
- 3 potatoes
- 4 tomatoes
- 1 bay leaf
- 1 cup beef broth
- 1/2 coriander bunch
- 8 corn tortillas preferably from La Tortilleria
- Olive oil
- Pepper and salt to taste
- Heat a little bit of oil in a saucepan, add the ground beef and cook for a few minutes until browned, stir with a spoon to make sure the meat cooks evenly.
- Finely chop the onion, garlic, coriander and the chillies, dice the potatoes and tomatoes.
- Add the onion and garlic to the pan with the meat and stir, let it cook until the onion becomes transparent and add the potatoes and the chilli, then mix it all together and let it cook for another 5 minutes.
- Add the tomatoes, bay leaf and the beef broth, mix again, put the lid on and cook over low heat for 10 minutes.
- Add the coriander, salt and pepper to taste, stir and cook for 10 more minutes without the lid.
- Serve with corn tortillas and mexican rice.
- ¡Buen provecho!