Recipe by Mexi-Rosie
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
Top Review by Susie in Texas
Many, many years ago, I was served this dish in the home of a Mexican friend. I have always regretted not asking for the recipe. I recently found out what it was called and after searching thru all the other Picadillo recipes here at Zaar, decided this one looked the closest to what I had eaten. I made this last night and my dh and I just loved it! This recipe is so simple to make and your instructions were easily followed. I didn't have fresh tomatoes so I used a 10 oz. can of diced tomatoes w/green chilies instead. This made it a little bit spicier, which we loved, but a regular can of diced tomatoes could be substituted. I used the red wine and I used red wine vinegar instead of plain. I served this "as is" with some warmed, buttered corn tortillas. Absolutely delicious!! This morning I will warm the leftovers to wrap in flour tortillas for breakfast. YUM! Thank you so much for posting this wonderful recipe.
- 2 lbs ground beef
- 6 small tomatoes
- 3 cups peeled and diced potatoes
- 4 cloves peeled garlic, finely chopped
- 2 medium onions, chopped
- 1 clean poblano chiles or 1 green pimiento
- 1⁄4 cup olive oil
- 1 tablespoon dark brown sugar
- 1⁄4 cup vinegar
- 1 tablespoon capers
- 1⁄2 cup red wine or 1⁄2 cup tomato juice or 1⁄2 cup chicken consomme
- 2 teaspoons salt
- 1 dash pepper, to taste
Directions See How It's Made
- First, stir fry potatoes in olive oil.
- Take potatoes out from oil, set apart.
- Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
- Once the meat is partially cooked, add potatoes and rest of ingredients.
- Simmer on medium heat for about 30 minutes.