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Picadillo con Papas, or ground beef with potatoes, is a comforting dish found across Mexico and Latin America, celebrated for its simplicity and depth of flavour.
It’s a versatile, hearty meal that brings together savoury ground meat, tender potatoes, and a symphony of spices that make it truly satisfying.
Often enjoyed as a filling for tacos, empanadas, or simply as a main dish, Picadillo con Papas offers a glimpse into the warmth and tradition of home cooked Latin cuisine.
What Is Picadillo con Papas?
Picadillo con Papas is a traditional dish made from ground beef cooked with diced potatoes, tomatoes, onions, and spices. The ingredients are sautéed together to create a rich, savoury mixture that’s both flavourful and filling.
While variations exist, some recipes also include carrots, bell peppers, or olives, each adding its own unique touch to the dish. The result is a flavourful combination of tender beef and potatoes, with each ingredient harmonizing beautifully to create a meal that feels like a warm embrace.
This dish is often served with rice, tortillas, or warm bread, making it ideal for lunch or dinner. It’s also popular as a filling for other dishes, such as empanadas or stuffed peppers, which showcases its versatility and widespread appeal.
Picadillo con Papas is a comforting, family friendly meal, appreciated for its straightforward ingredients and the ease with which it can feed a crowd.
Ingredients and Taste
The key ingredients in Picadillo con Papas include ground beef, potatoes, tomatoes, onions, and garlic. The dish starts with the meat, which is browned to develop a deep flavour.
Onions and garlic are added, infusing the mixture with a rich aroma, followed by diced tomatoes, which bring a subtle acidity that balances the heartiness of the beef and potatoes.
Potatoes are diced and added to the mixture, absorbing the flavours of the meat and spices as they cook, and softening to a tender texture.
Spices like cumin, paprika, and oregano are commonly used, adding warmth and complexity to the dish without overpowering its natural flavours. Sometimes a pinch of cinnamon or a bay leaf is added, introducing a hint of sweetness that elevates the dish’s savoury profile.
The final taste is hearty and robust, with the comforting starchiness of the potatoes and the richness of the beef blending seamlessly, while the spices add a subtle depth that makes each bite truly enjoyable.
A Taste of History
Picadillo con Papas has roots that trace back to Spanish colonial influence in Latin America. Derived from the Spanish word “picar,” meaning “to chop,” Picadillo refers to the finely chopped ingredients that form the foundation of the dish.
As Spanish settlers travelled across Latin America, they brought with them the techniques and flavours of Spanish cooking, which then mingled with local ingredients and traditions to form regional variations of Picadillo.
In Mexican cuisine, Picadillo con Papas became a staple, especially in family meals, where its simplicity and affordability made it accessible to many households. Over time, the dish evolved, with each region adding its own twist through local spices or vegetables.
Today, Picadillo con Papas remains a beloved meal across Latin American communities, symbolizing the shared heritage and adaptability of traditional recipes.
It’s a dish that resonates with those who enjoy bold flavours and comforting meals, reminding us that sometimes the simplest ingredients create the most memorable experiences.
Mexican Picadillo Con Papas Recipe
Serves: 4 people
Ingredients:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef
- 2 medium potatoes, peeled and diced
- 1 large tomato, chopped
- 1/2 cup tomato sauce
- 1/2 cup beef broth or water
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon (optional, for a traditional touch)
- 1/2 cup frozen peas (optional)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
Directions
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and continue cooking for 1 minute, stirring to prevent burning. This forms the aromatic base of the picadillo.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Brown the meat for 5-7 minutes until it is fully cooked and no pink remains. Season with salt and black pepper, adjusting the seasoning to taste.
Once the beef is browned, stir in the chopped tomato and cook for an additional 2-3 minutes. The tomatoes should soften and release their juices, creating a fresh flavour that complements the spices.
Add the diced potatoes to the skillet. Stir well to coat them in the meat mixture, allowing the flavors to meld. Cook for 5 minutes, stirring occasionally, to start softening the potatoes.
Pour in the tomato sauce and beef broth (or water) to add moisture to the dish. Stir to combine, scraping the bottom of the skillet to incorporate any browned bits for added flavour.
Add ground cumin and a pinch of ground cinnamon (if desired) to the skillet. These spices add warmth and depth to the dish. Stir well, ensuring the spices are evenly distributed throughout the mixture.
Cover the skillet, reduce the heat to low, and let the picadillo simmer for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking, and if using, add the frozen peas in the final 5 minutes of cooking for a pop of colour and texture.
Serve the Picadillo Con Papas hot, garnished with freshly chopped cilantro. Traditionally enjoyed with warm tortillas, it also pairs well with rice or beans for a complete meal. For extra flavour, add a squeeze of lime or serve with sliced avocado on the side.
