Mexican Picadillo Recipe | Yummly

Mexican Picadillo

YUMMLY(3)
Shakira Rivera: "BOMB!!!! I gave it my own twist made it with jala…" Read More
20Ingredients
60Minutes
570Calories
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Description

This Mexican picadillo recipe is very forgiving, so go ahead and make tweaks to make it your own. Season as you go for more flavor and to customize the dish to your tastes. Like things a little spicier? Chorizo makes a great substitute for the ground beef…

For a "cook once, eat twice" meal, save half of the picadillo for our Roasted Picadillo Stuffed Bell Peppers. Your future self will thank you. The recipe is a Yummly original created by Marwin Brown.

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Ingredients

US|METRIC
  • 14 ounces fire roasted tomatoes (canned, or 4 Roma tomatoes)
  • 1/2 poblano peppers (roughly chopped)
  • 4 garlic cloves (whole)
  • 1 bunch fresh cilantro
  • 1 onion (cut into large chunks, for the sofrito)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 yellow onion (diced)
  • 4 garlic cloves (diced)
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • kosher salt
  • black pepper
  • 1/2 cup dry white wine
  • 1 1/2 pounds ground beef
  • 2 teaspoons chili powder
  • 2 yukon gold potatoes (medium, peeled and diced)
  • 2 carrots (peeled and diced)
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    Directions

    1. Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)
    2. Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.  
    3. Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.
    View 6 More StepsDiscover more recipes from Yummly

    NutritionView More

    570Calories
    Sodium48% DV1160mg
    Fat42% DV27g
    Protein80% DV41g
    Carbs13% DV38g
    Fiber48% DV12g
    Calories570Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat10g50%
    Trans Fat1.5g
    Cholesterol115mg38%
    Sodium1160mg48%
    Potassium2020mg58%
    Protein41g80%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber12g48%
    Sugars6g12%
    Vitamin A240%
    Vitamin C90%
    Calcium20%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Shakira Rivera a month ago
    BOMB!!!! I gave it my own twist made it with jalapeños while it was cooking & white rice.
    Ricky Urbina 4 months ago
    This recipe takes longer than I’m used to for Picadillo but man it was well worth it. Very flavorful and delicious!
    Michelle 5 months ago
    This recipe was worth the time it took. It was very tasty!

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