- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 3 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 60 g
- 30 g
- 1 tbsp
- 250 ml
Process
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Heat vegetable oil in a large skillet over medium-high heat. Add onion and green bell pepper; cook until softened, about 5 minutes.
Add garlic and cook for 30 seconds until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
Stir in ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add chopped tomato, potato cubes, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
Stir in green olives and raisins, if using. Continue to simmer uncovered for 5–10 minutes, until potatoes are tender and liquid has thickened slightly.
Taste and adjust seasoning. Serve hot over rice or with warm tortillas.
Kitchen notes
Kitchen notes
- Cut potatoes into uniform 1 cm cubes so they cook evenly and don't turn mushy.
- Brown the beef well before adding liquid; this builds deep flavor and prevents a bland, gray hash.
- If using raisins and olives, add them near the end to keep their texture and prevent them from breaking down.
- The picadillo is done when the potatoes are fork-tender and the liquid has reduced to a thick, glossy sauce.
Substitutions
- ground beef→ground turkey or chicken
- beef broth→vegetable broth or water
- green olives→capers or omit
- raisins→dried currants or omit
Storage & reheating
Store picadillo in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over medium heat with a splash of water or broth, cover, and cook until heated through, about 5-7 minutes. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
The questions we get asked most
Can I make picadillo ahead of time?
Yes, picadillo tastes even better the next day as the flavors meld. Prepare it completely, cool, and refrigerate for up to 4 days. Reheat gently on the stovetop with a little broth or water to loosen.
How do I know when the potatoes are done?
The potatoes should be fork-tender but not falling apart. Insert a fork into a potato cube; it should slide in with slight resistance. If they are still firm, simmer for another 5 minutes and check again.
Can I use canned tomatoes instead of fresh?
Yes, substitute 400 g of canned diced tomatoes (with their juice) for the fresh tomatoes. Reduce the broth to 150 ml to account for the extra liquid, and simmer until thickened.
Why is my picadillo dry?
Dryness usually comes from overcooking or not enough liquid. Make sure to cover the pan during the initial simmer and add broth as needed. If it becomes dry after reheating, stir in a few tablespoons of broth or water.
Can I freeze picadillo?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium heat, adding a splash of broth if needed. Potatoes may become slightly softer after freezing.
Is picadillo spicy?
This recipe is mild, but you can add heat by including a chopped jalapeño or a pinch of cayenne pepper with the spices. Adjust to your taste.
What do I serve with picadillo?
Serve over white rice, in tacos, or with warm tortillas. It also works as a filling for empanadas or stuffed peppers.
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