Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
- 2 lbs ground beef
- 6 small tomatoes
- 3 cups peeled and diced potatoes
- 4 cloves peeled garlic, finely chopped
- 2 medium onions, chopped
- 1 clean poblano chiles or 1 green pimiento
- 1⁄4 cup olive oil
- 1 tablespoon dark brown sugar
- 1⁄4 cup vinegar
- 1 tablespoon capers
- 1⁄2 cup red wine or 1⁄2 cup tomato juice or 1⁄2 cup chicken consomme
- 2 teaspoons salt
- 1 dash pepper, to taste
- First, stir fry potatoes in olive oil.
- Take potatoes out from oil, set apart.
- Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
- Once the meat is partially cooked, add potatoes and rest of ingredients.
- Simmer on medium heat for about 30 minutes.
Many, many years ago, I was served this dish in the home of a Mexican friend. I have always regretted not asking for the recipe. I recently found out what it was called and after searching thru all the other Picadillo recipes here at Zaar, decided this one looked the closest to what I had eaten. I made this last night and my dh and I just loved it! This recipe is so simple to make and your instructions were easily followed. I didn't have fresh tomatoes so I used a 10 oz. can of diced tomatoes w/green chilies instead. This made it a little bit spicier, which we loved, but a regular can of diced tomatoes could be substituted. I used the red wine and I used red wine vinegar instead of plain. I served this "as is" with some warmed, buttered corn tortillas. Absolutely delicious!! This morning I will warm the leftovers to wrap in flour tortillas for breakfast. YUM! Thank you so much for posting this wonderful recipe.
This was very good! Excellent flavor. I didn't have any poblanos, so I added a can of diced green chilies. Poblanos are a little hot for my family, anyways. It made a ton, too. The leftovers are going to be scrambled up with some eggs for breakfast.....hmmmm, or maybe some burritos....oh, the possibilites!
This is exactly what I want when I think of picadillo! I didn't think the capers would "go" but put them in anyway just to find out. Boy was I surprised! I wouldn't change a thing. Thanks so much for sharing Mexi-Rosie. I will use this recipe for years to come.