Here’s a classic homemade Picadillo—savory, slightly sweet, and comforting. This version is easy and works great for tacos, rice bowls, or empanada filling.
🍲 Homemade Picadillo
Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled & diced
- 1 (14–15 oz) can diced tomatoes
- 2 tbsp tomato sauce or ketchup
- ½ cup beef or chicken broth
- 1 tsp ground cumin
- ½ tsp oregano
- Salt & black pepper, to taste
Optional (traditional add-ins):
- ¼ cup green olives, sliced
- 1–2 tbsp raisins
- Bay leaf
- Diced bell pepper
Instructions
- Brown the beef
- Heat oil in a skillet over medium-high heat.
- Add ground beef and cook until browned.
- Drain excess grease if needed.
- Sauté aromatics
- Add onion and garlic.
- Cook 2–3 minutes until soft.
- Add potatoes & seasoning
- Stir in diced potatoes, cumin, oregano, salt, and pepper.
- Simmer
- Add diced tomatoes, tomato sauce, and broth.
- Bring to a simmer, cover, and cook 20–25 minutes, stirring occasionally, until potatoes are tender and sauce thickens.
- Finish
- Stir in olives, raisins, or other add-ins (if using).
- Taste and adjust seasoning.
Serving Ideas
- Over white rice
- Inside tacos or burritos
- As empanada or tamale filling
- With fried eggs for breakfast
Tips & Variations
- Mexican-style: Skip raisins, add jalapeño and more cumin.
- Cuban-style: Olives + raisins + bay leaf.
- Healthier: Use ground turkey or chicken.
- Extra saucy: Add more broth or tomato sauce.
If you’d like, I can also share a one-pot slow cooker version, a picadillo with zucchini instead of potatoes, or an authentic Cuban vs Mexican comparison 🌮🍚
