Best Mexican Picadillo

Mexican Picadillo is a flavorful and versatile dish made with ground beef, tomatoes, potatoes, and a combination of spices. It’s a classic comfort food in Mexican cuisine. Here’s a recipe for what many consider to be the best Mexican Picadillo:

Ingredients:

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon chili powder (adjust to taste)
• Salt and black pepper to taste
• 2 medium potatoes, peeled and diced into small cubes
• 1 carrot, peeled and diced
• 1/2 cup frozen peas
• 1/2 cup raisins
• 1/4 cup sliced green olives (optional)
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup beef or vegetable broth
• 2 bay leaves
• 2 tablespoons fresh cilantro, chopped (for garnish, optional)

Instructions:

1. In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Add the ground beef and cook until it’s browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
2. Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté for 2-3 minutes until the onion becomes translucent.
3. Stir in the ground cumin, dried oregano, ground cinnamon, ground cloves, ground allspice, chili powder, salt, and black pepper. Mix well to evenly coat the meat and onions with the spices.
4. Add the diced potatoes, diced carrots, frozen peas, raisins, and sliced green olives (if using). Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Pour in the can of diced tomatoes, including the juice, and the beef or vegetable broth. Add the bay leaves. Stir everything together.
6. Reduce the heat to low, cover the skillet, and let the Picadillo simmer for about 15-20 minutes, or until the potatoes and carrots are tender, and the flavors meld together. Be sure to stir occasionally and add more broth if needed to prevent sticking.
7. Taste the Picadillo and adjust the seasoning with more salt, pepper, or chili powder if desired.
8. Before serving, remove the bay leaves from the Picadillo.
9. Serve the Mexican Picadillo hot in bowls, garnished with fresh cilantro if you like.

This Mexican Picadillo is often served with rice, warm tortillas, or as a filling for tacos or empanadas. It’s a delicious and comforting dish with a unique blend of sweet and savory flavors. Enjoy!