Ah, Mom’s Picadillo con Papa—a classic comfort food! Here’s a detailed, authentic-style recipe for this flavorful Mexican dish:
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef
- 2–3 medium potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped or 1/2 cup tomato sauce
- 1/2 cup green peas (optional)
- 1/4 cup raisins (optional, for a sweet touch)
- 1/4 cup green olives, sliced (optional)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cinnamon (optional, traditional in some recipes)
- Salt and black pepper, to taste
- 2–3 tbsp vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
- Cook the potatoes:
- Heat 1–2 tbsp oil in a skillet over medium heat.
- Add the diced potatoes, season lightly with salt, and cook until just tender and slightly golden. Remove from skillet and set aside.
- Cook the beef:
- In the same skillet, add another tbsp oil if needed.
- Sauté the onion and garlic until translucent.
- Add the ground beef, breaking it up with a spoon, and cook until browned.
- Add seasonings and tomato:
- Stir in the chopped tomato or tomato sauce.
- Add cumin, paprika, cinnamon (if using), salt, and pepper.
- Cook for 5–7 minutes until the sauce thickens slightly.
- Combine everything:
- Add the cooked potatoes, peas, raisins, and olives.
- Stir gently to combine, and cook for another 5 minutes so the flavors meld.
- Serve:
- Garnish with fresh cilantro.
- Serve with warm tortillas, rice, or crusty bread.
Tips for Mom’s Touch
- Golden potatoes: Fry them lightly before adding—they keep texture instead of getting mushy.
- Sweet and savory balance: Raisins and olives give the classic picadillo flavor.
- Make-ahead: Picadillo often tastes better the next day as flavors deepen.
If you want, I can also give a quick weeknight version that takes under 30 minutes but keeps that homemade taste. Do you want me to do that?
