Mexican Picadillo Recipe

Name: Mexican Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces fire roasted tomatoes canned, or 4 Roma tomatoes; 1/2 poblano peppers roughly chopped; 4 garlic cloves whole; 1 bunch fresh cilantro; 1 onion cut into large chunks, for the sofrito; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 yellow onion diced; 4 garlic cloves diced; 1 tablespoon tomato paste; 2 bay leaves; 2 teaspoons ground cumin; 2 teaspoons dried oregano; kosher salt; black pepper; 1/2 cup dry white wine; 1 1/2 pounds ground beef; 2 teaspoons chili powder; 2 yukon gold potatoes medium, peeled and diced; 2 carrots peeled and diced

Servings: persons

14 ounces fire roasted tomatoes canned, or 4 Roma tomatoes
1/2 poblano peppers roughly chopped
4 garlic cloves whole
1 bunch fresh cilantro
1 onion cut into large chunks, for the sofrito
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 yellow onion diced
4 garlic cloves diced
1 tablespoon tomato paste
2 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
kosher salt
black pepper
1/2 cup dry white wine
1 1/2 pounds ground beef
2 teaspoons chili powder
2 yukon gold potatoes medium, peeled and diced
2 carrots peeled and diced

1
["Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside.
2
(If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)", "Saute diced onion in oil over medium heat for a few minutes. Add diced garlic and saute 30 seconds.", "Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.", "Add wine and cook until reduced to 1/4 cup, about 5 minutes.", "Add ground beef and season with chili powder, salt, pepper, and additional cumin to taste. Cook over medium heat until the ground beef begins to lose its pinkness.", "Add the potatoes and carrots and saute briefly.", "Add the sofrito mix, combine well, and simmer, covered, over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.", "Taste for seasoning and adjust as you wish, adding more chili powder, cumin, and salt as necessary.", "Garnish with fresh cilantro and grated cheese, if you wish. Serve half the mixture immediately, and refrigerate the other half to make Stuffed Bell Peppers for tomorrow's dinner."]

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 14 ounces fire roasted tomatoes canned, or 4 Roma tomatoes, 1/2 poblano peppers roughly chopped, 4 garlic cloves whole, 1 bunch fresh cilantro, and more.

Yes, Mexican Picadillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Picadillo

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