Name: Quick Mexican Picadillo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lbs of minced meat; 1/2 cup of white onion; 1 medium potato, peeled; 2 carrots; 3 tomatoes or 1 cup of tomato puree; 2 cloves of garlic, minced; 1/2 tablespoon of oregano; 1/2 tablespoon of cumin; 2 tablespoons of chopped cilantro; 1 chile serrano or chipotle; salt & pepper; oil to fry

A famous Latin American dish, the Mexican Picadillo is spicy and the perfect hurried weeknight meal!

What is Picadillo?

Picadillo is a popular dish made of ground meat that is eaten all over Latin America. Minced beef is the most commonly used version of meat, but pork or lamb can also be used.

The basis of most of these dishes is the tomato sauce, peppers, onions, raisins, or olives, but the ingredients will vary from region to region, just like it does in Mexico.

Flavorful and spicy, picadillo is often served with white rice and salsa, or stuffed in tacos, burritos, gorditas, or enchiladas.

History of Picadillo

The exact origins of picadillo aren’t known, but picadillo originated somewhere in Spain, and the country has a number of different dishes that are called picadillo.

The word picadillo is aptly derived from the Spanish word “picar” which means to chop or to mince.

How picadillo became part of Mexican cuisine is not particularly known. But legend has it that it became popular after it was served to Emperor Augustine de Iturbide in 1821.

The Mexican war of Independence lasted from 1808 to 1821. After the war ended, the Treaty of Cordoba was signed on 24th August 1821, and Emperor Iturbide attended a feast offered to him by the nuns at the Convent of Santa Monica.

Although the Emperor refused other food, he couldn’t resist the chile en nogada that was red, white and green in color representing the three guarantees (Las Tres Garantias) of the Mexican constitution and the Mexican flag.

This chile en nogada was made with green poblano chiles that are stuffed with picadillo pork, olives, raisins and almonds and coated in a thin batter.

Since then the Mexican picadillo has been associated with Independence Day and is considered a patriotic dish.

Recipe Pointers For Mexican Picadillo

Although any tomato will work, Italian plum tomatoes or Roma tomatoes are the best choices!
Add 1 or 2 teaspoons of honey or a few raisins for a sweeter picadillo.
Add chopped carrots, zucchini, peas, or chopped bell peppers.
Add a bouillon or stock cube for added flavor!
You can use picadillo to stuff and fry empanadas or wrap it in tortillas, tacos, or burritos.
For something healthier, wrap the picadillo in cabbage leaves or lettuce.
Served with a side of guacamole, salsa, refried beans, Mexican crema, and slices of lime!

FAQs about Mexican Picadillo

How do you pronounce picadillo?

Picadillo is pronounced pee-ka-dee-yoh.

Is Mexican Picadillo spicy?

Mexican picadillo is spicier than other Latin American picadillos, but you can always reduce the amount of chile peppers.

If you want it spicier, add an extra chile serrano or chipotle pepper.

What do you serve with Mexican Picadillo?

Serve picadillo with rice and salsa or refried beans. You could also stuff the picadillo in tacos, burritos, gorditas or tortilla wraps.

To turn picadillo into a snack, stuff it in an empanada and deep fry.

What’s the difference between Mexican picadillo and other picadillo?

Most empanadas have common ingredients in them – minced meat, dried fruit, olives, capers and chopped potatoes. The part that usually distinguishes the Mexican picadillo is its spiciness.

Picadillo in some countries is also topped with fried eggs or fried bananas.

How long can I store leftover picadillo?

Leftover picadillo can be stored in an air-tight container in the refrigerator for 3 to 4 days, or in the freezer for a few months.

What can I do with leftover Mexican picadillo?

Leftover picadillo can be scrambled with eggs for breakfast. Or use it to top some crunchy toasted bread as a snack.