It’s time for an easy, yummy recipe, perfect for winter weather – Mom’s picadillo (pee-kah-dee-yo) which is sort of like Mexican beef stew. Picadillo comes in different forms all around the world from the Dominican Republic to the Philippines to Costa Rica and Cuba.
This can be served as a 1-dish meal since it’s got protein, vegetables and starch, or you can serve it with warm tortillas and guacamole.
As usual, I never measure anything in the kitchen unless I’m baking, and this recipe is no different. However, it’s so simple to make, I’m sure I can make some best guesses on amounts, and your own creation will turn out fine. Traditional Mexican picadillo involves shredded beef, but to make things simple and quick, my mom always used ground beef.
1.5 lbs extra lean ground beef
ground cumin, salt, pepper
1 yellow onion, diced
1 green pepper, seeded, diced
3-4 cloves of garlic, mashed/diced, or use 1 t. crushed garlic from a jar
1 c frozen corn
1 large potato, peeled and diced or dice 4 small red potatoes with the skins on
1 can diced stewed tomatoes with the juice
1 jalapeño, seeded, deveined and finely diced (or use 1/2 of one if you want less spice)
1 box chicken broth or 4 cans
handful chopped cilantro (cleaned very well to remove all the dirt)
- Brown ground beef in medium-large pot over medium to medium-high heat until most of the pink is cooked out
- Stir in 1 T ground cumin, 1/2 t salt, pepper to taste
- Add garlic, onion, jalapeño and green pepper; stir until onion is translucent
- Add potatoes, corn, stewed tomatoes, chicken broth
- Simmer until potatoes are cooked through, approx. 15 minutes
- Fold in chopped cilantro
- Serve in bowls and garnish with a lime wedge
- Squire lime all over picadillo, and dive in!
- Add extra water/broth if the soup gets too thick