Picadillo Recipe

The Big Deal About Picadillo Difficulty: ★★★★★ Required Patience: ★★★★★

Picadillo originated in Spain, and a variety of versions can be found across Latin America, the Caribbean, and even as far as the Philippines. Closer to home, my first picadillo encounter was served from a San Antonio puffy taco. It was truly love at first bite and took the typical ground beef taco to a new level. My favorite part about picadillo is the small potatoes, which are married with green bell peppers and seasoned meat. Some describe picadillo as a ground beef hash. I’ve been known to eat picadillo straight from the skillet with a spoon and a smile. Give this dish a whirl, and I think you’ll love it!

Time To Prepare:

About 30 minutes Recipe Tips:

• Enjoy picadillo atop nachos, chalupas, white or corn taco shells, or a baked potato. Picadillo and sunny-side-up eggs are a favorite anytime of the day (or night). Picadillo stuffed bell peppers for the win!
  

• Never heard of a puffy taco? Learn more about its history here!
  

Picadillo Ingredients: 1 Tablespoon  |  Oil (Vegetable, Canola or Avocado)

1 Pound  |  Ground Beef

½  |  White Onion, Diced

½  |  Green Bell Pepper, Diced

1 Medium  |  Russet Potato, Chopped into ¼ – ½ Inch Squares

10-Ounce Can  |  Diced Tomatoes and Chilies (a.k.a. RO*TEL), with the juice

8-Ounce Can  |  Tomato Sauce

2 Tablespoons  |  Taco Seasoning

1 Teaspoon  |  Cumin

2 Tablespoons  |  Minced Garlic

To Taste  |  Salt and Pepper To Serve  |  Shredded Cheese, Thinly Sliced Lettuce, Fresh Chopped Tomatoes (Optional)

How To Make Picadillo: 1. In a medium-sized skillet over medium heat, add the oil and ground beef. Break up the beef with a spoon or spatula and sauté for a couple of minutes.

2. Add the chopped onions and bell pepper and sauté for another minute or two.

3. Add the potatoes and give things a stir.

4. Add the rest of the picadillo ingredients (diced tomatoes, tomato sauce, taco seasoning, cumin, and minced garlic).

5. Add salt and pepper to taste.

6. Cover and simmer, stirring occasionally, for 20-25 minutes. You’ll know it’s done when the potatoes are soft, but not mushy.

I'll soon post a recipe for homemade gorditas, which will feature this picadillo front and center!

Joe Paul Reider

Home Style Austin Founder

Austin Realtor® Central Metro Realty

Email: HomeStyleAustin@gmail.com Mobile: 512-222-3302

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