Mom’s Picadillo con Papa (Ground Beef with Potatoes) is a comforting and flavorful Mexican dish made with ground beef, potatoes, and a combination of aromatic seasonings. It’s a simple yet hearty meal that pairs well with rice, beans, or tortillas. The dish is rich in flavor, thanks to ingredients like tomatoes, garlic, and sometimes a bit of raisin for a touch of sweetness, which is a signature of Mexican picadillo.
Here’s a traditional recipe for Picadillo con Papa that you can make at home, just like mom would!
Ingredients:
- 1 lb (450g) ground beef (80% lean is best for flavor)
- 2 large potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped (or 1/2 cup of canned tomato)
- 1/2 cup beef or chicken broth (or water)
- 1/4 cup green peas (optional)
- 1/4 cup raisins (optional, for a touch of sweetness)
- 1/4 cup sliced almonds (optional, for texture)
- 1 teaspoon cumin (optional, for extra warmth)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon chili powder (optional, for a mild heat)
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon soy sauce (optional, for umami flavor)
- Fresh cilantro, chopped (for garnish)
Instructions:
1. Prepare the Potatoes:
- Peel and dice the potatoes into small cubes. To avoid browning, place them in a bowl of cold water after cutting them. Set them aside.
2. Cook the Ground Beef:
- In a large skillet or frying pan, heat 1 tablespoon of oil over medium-high heat.
- Add the ground beef to the pan and break it apart with a spoon or spatula. Cook until the beef is browned and no longer pink, about 5–7 minutes.
- Drain excess fat if needed, leaving about a tablespoon of fat in the pan for flavor.
3. Sauté the Aromatics:
- To the cooked beef, add the chopped onion and sauté for about 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the Tomatoes and Seasoning:
- Stir in the chopped tomato (or canned tomato) and cook for 2–3 minutes until it softens.
- Add the cumin, paprika, chili powder, and bay leaf. Stir well to combine and let the spices bloom in the hot oil for another minute.
5. Cook the Potatoes:
- In a separate skillet, heat 1 tablespoon of oil over medium heat. Add the diced potatoes and cook until lightly browned and tender, about 8–10 minutes. You can also parboil the potatoes for 5 minutes in boiling water if you prefer them softer.
- Season the potatoes with a pinch of salt and pepper.
6. Combine Everything:
- Once the potatoes are cooked, add them to the skillet with the beef mixture. Stir to combine.
- Pour in the beef or chicken broth, and add the raisins (if using) for sweetness and any other seasonings you prefer. Let everything simmer on low heat for 10–15 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
7. Finish and Serve:
- Taste and adjust seasoning with salt, pepper, and soy sauce if needed.
- If you’re using green peas or almonds, stir them in during the last 5 minutes of cooking to heat through.
- Garnish with fresh cilantro before serving.
Serving Suggestions:
- Serve Picadillo con Papa with Mexican rice and refried beans on the side.
- It’s also great in tacos, burritos, or served over warm tortillas for a comforting meal.
- Add some sour cream or avocado slices to make it even more indulgent.
Tips:
- Add more vegetables: Some people like to include carrots or bell peppers for extra flavor and color.
- Sweetness: If you like the sweet-savory flavor, add more raisins or even diced apples. Some regions of Mexico like a bit of fruit in their picadillo.
- Make it spicier: Add a jalapeño or chipotle pepper if you like some heat!
Picadillo con Papa is a wonderful family meal that is simple, filling, and packed with flavor. It’s a dish that’s perfect for leftovers and is even better the next day!
