Description
This authentic Picadillo recipe is a flavorful ground beef stew infused with aromatic spices, vegetables, and a touch of cinnamon. Perfectly balanced with tender potatoes and a rich tomato base, this comforting dish is a staple in Latin American cuisine. Serve it with rice, warm tortillas, fresh cilantro, and spicy jalapeño slices for a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 1 green bell pepper, cored and finely chopped
- 1 large carrot, grated
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 large russet potato, peeled and ½-inch diced
For Serving (Optional)
- Cooked rice
- Warm tortillas
- Fresh cilantro
- Jalapeño pepper slices
Instructions
- Heat the olive oil: In a large skillet over medium-high heat, warm the olive oil until it shimmers.
- Cook the beef and vegetables: Add the ground beef, diced onion, chopped garlic, green bell pepper, and grated carrot to the skillet. Break up the meat with a wooden spoon and cook until the beef is browned and the onions are softened, about 8 to 10 minutes.
- Add spices and tomato paste: Stir in the sea salt, chili powder, dried oregano, cumin, cinnamon, and tomato paste until everything is well combined and fragrant.
- Incorporate chicken stock and potatoes: Pour in the chicken stock and add the diced potatoes. Stir to mix thoroughly.
- Simmer the picadillo: Increase the heat to high and bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook, stirring occasionally, until the potatoes are tender and the sauce has thickened, about 20 minutes.
- Serve: Serve the picadillo hot with cooked rice or warm tortillas. Garnish with fresh cilantro and jalapeño slices if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the chili powder and jalapeño slices according to your preferred spice level.
- For a vegetarian version, omit the meat and use vegetable stock with diced plant-based protein or beans.
- The picadillo can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use a heavy-bottomed skillet to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
