Mexican Picadillo


This is an flavorful but simple braised meal that is a comfort food but also cooks in about 30-45 minutes. I really enjoy that most of it comes from our garden. That makes everything taste more fresh.

Serve this with white or cilantro lime rice and fresh tortillas.

I am not a fan of raisins in this dish.



4-5 roma or small tomatoes

1/2 of a white onion

jalapeno – not seeded. I used 5 small ones

2 cloves garlic

1/2 cup water

1/2 teaspoon mexican oregano

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon guajillo chili powder



2 tablespoons olive oil

1.5 pounds 93% ground beef

1/2 of a diced white onion

salt to taste

2 small russet potatoes, peeled and diced

1 large carrot, peeled and diced


For the sauce, place all ingredients in a food processor and puree.

Next, sauté the beef on medium heat. When fully browned, add the oil and onion. Cook 3-4 minutes. Add the potato and carrot. Stirring often, cook another 5 minutes.

Pour the sauce over the beef mixture. Stir. Reduce heat to low. Cover with a lid and cook 10 minutes. Remove the lid. Add 1/2 cup more water if needed and stir. Cook another 10 minutes. Serve with rice and tortillas.



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