Ah, Mom’s Picadillo con Papa — a classic, hearty Latin dish! 😋 Ground beef simmered with potatoes, tomato, and spices. Here’s a solid, traditional version you can follow:
Mom’s Picadillo con Papa
Ingredients (4–6 servings)
- 1 lb ground beef
- 2–3 medium potatoes, peeled and diced into small cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bell pepper, chopped (optional)
- 1 can (8 oz) tomato sauce or 2 fresh tomatoes, diced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Salt & pepper to taste
- 2 tbsp vegetable oil
- Optional: green peas, raisins, or chopped olives for a sweet-savory twist
Instructions
- Prep the potatoes
- Boil or parboil diced potatoes for 5–7 minutes until slightly tender but not mushy. Drain and set aside.
- Cook the beef
- In a large skillet, heat oil over medium heat.
- Add onion, garlic, and bell pepper (if using), sauté until softened.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Add spices & tomato
- Stir in cumin, paprika, oregano, salt, and pepper.
- Add tomato sauce or diced tomatoes. Simmer 5–7 minutes to blend flavors.
- Add potatoes
- Gently fold in potatoes (and optional peas/olives/raisins).
- Simmer another 5–10 minutes, stirring occasionally, until potatoes are fully cooked and flavors meld.
- Serve
- Hot with white rice, warm tortillas, or fresh bread.
Tips & Variations
- Richer flavor: Brown the meat first, then remove and sauté vegetables in the same pan before adding meat back.
- Softer potatoes: Cut smaller cubes or mash slightly after simmering.
- Meal prep: Picadillo tastes even better the next day — store in fridge up to 3–4 days.
If you want, I can also give you a slow-cooker version that makes it super hands-off but keeps the potatoes from turning mushy.
Do you want me to do that?
