My Grandma’s Version of Picadillo

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Last Updated on June 16, 2024 by Casia Valdés

Picadillo is a traditional dish in many Latin American countries, and each family has its unique spin on this beloved recipe. My grandma’s version of Picadillo is not just a meal; it’s a cherished memory, a comforting dish that brings warmth to the soul. This recipe, handed down through generations, combines the richness of ground beef with the heartiness of potatoes, all simmered in a savory tomato base. Let’s dive into the process of making this delicious dish step by step.

Ingredients Needed

Here’s what you’ll need to recreate my grandma’s Picadillo:

  • 2 lbs of ground beef
  • 2 cups of potatoes, cubed (4 small potatoes)
  • 1/2 yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 2 tomato chicken bouillon cubes
  • Salt & pepper to taste
  • 2 teaspoons ground cumin
  • 1 1/2 cups water (or 2 cups if you prefer a juicier consistency)

Preparing the Ground Beef

Start by frying the ground beef in a large skillet over medium heat. As the meat begins to cook, use a spatula to break it up into small pieces. This step is crucial for achieving the fine texture that makes this Picadillo so special. Let the beef simmer in its own juices for about 15 minutes. Once it’s nicely browned, drain the excess grease and continue breaking the meat into smaller bits.

Adding Vegetables

Next, season the meat with a pinch of salt and pepper. Add the chopped yellow onion, green bell pepper, and minced garlic to the skillet. Stir everything together, making sure the vegetables are evenly distributed. Cook the mixture for another 5-7 minutes until the onions are translucent and the bell pepper is tender.

Incorporating Potatoes

Now, it’s time to add the cubed potatoes. Toss them into the skillet with the beef and vegetables, stirring to combine. Allow the potatoes to fry for a few minutes. This initial frying helps them absorb the flavors of the meat and veggies, creating a more cohesive dish.

Tomato Base and Bouillon

Pour in the can of diced tomatoes and the small can of tomato sauce. Add the two tomato chicken bouillon cubes, crumbling them slightly to help them dissolve more quickly. Stir in 1 1/2 cups of water (or 2 cups if you prefer a juicier Picadillo). Mix everything thoroughly to ensure the bouillon cubes are fully incorporated.

Simmering the Picadillo

Cover the skillet and let the Picadillo simmer on low heat for about 30-45 minutes. This slow cooking allows the flavors to meld together beautifully. Check the dish occasionally, giving it a gentle stir to prevent sticking. If you notice the mixture becoming too thick, add a bit more water to reach your desired consistency.

Final Touches

As the Picadillo simmers, the potatoes should become tender and start to break down slightly, adding thickness to the sauce. Continue cooking and stirring until the potatoes are soft and have absorbed the delicious flavors of the dish. The goal is to achieve a rich, hearty consistency where the meat and potatoes blend seamlessly.

Serving Suggestions

Picadillo is incredibly versatile and can be served in various ways. My family loves making tacos with our Picadillo. Simply scoop the mixture into warm tortillas and top with your favorite garnishes like shredded cheese, fresh cilantro, or a squeeze of lime. You can also serve Picadillo over rice or with a side of beans for a more traditional meal.

Cooking Tips

To perfect your Picadillo, keep these tips in mind:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don’t rush the simmering process; slow cooking enhances the dish’s depth of flavor.
  • Adjust the seasoning to your taste, adding more salt, pepper, or cumin as needed.

Nutritional Information

Picadillo is not only delicious but also packed with nutrients. Ground beef provides protein and iron, while potatoes add fiber and vitamins. The tomatoes and bell pepper contribute antioxidants and vitamin C, making this dish a wholesome, balanced meal.

Variations of Picadillo

Different regions have their unique takes on Picadillo. In Cuba, for example, Picadillo might include olives and raisins for a sweet and savory twist. In Mexico, it’s common to add a bit of chili for extra heat.

Storing and Reheating

Leftover can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This dish also freezes well; just thaw and reheat when you’re ready to enjoy it again.

Conclusion

My grandma’s version of Picadillo is a comforting, flavorful dish that’s perfect for family dinners. The combination of ground beef, potatoes, and a savory tomato base creates a meal that’s both hearty and satisfying. Whether you’re making tacos or serving it over rice, this Picadillo is sure to become a favorite in your household.

FAQs

1. Can I use ground turkey instead of beef?

  • Yes.

2. How can I make Picadillo spicier?

  • Add chopped jalapeños or a dash of chili powder to the dish.

3. Can I add other vegetables?

  • Absolutely, feel free to add carrots, peas, or corn to your Picadillo.

4. How long does Picadillo last in the fridge?

  • Up to 3 days.

5. Can Picadillo be frozen?

  • Yes, Picadillo freezes well and can be stored for up to 3 months.

My Grandma’s Version of Picadillo

My grandma’s version of Picadillo is a comforting, flavorful dish that’s perfect for family dinners. The combination of ground beef, potatoes, and a savory tomato base creates a meal that’s both hearty and satisfying. Whether you’re making tacos or serving it over rice, this Picadillo is sure to become a favorite in your household.
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Ingredients
  

  • 2 lbs of ground beef
  • 2 cups of potatoes cubed (4 small potatoes)
  • 1/2 yellow onion chopped
  • 1/2 green bell pepper chopped
  • 1 tablespoon minced garlic
  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 2 tomato chicken bouillon cubes
  • Salt & pepper to taste
  • 2 teaspoons ground cumin
  • 1 1/2 cups water or 2 cups if you prefer a juicier consistency

Instructions
 

Preparing the Ground Beef:

  • Start by frying the ground beef in a large skillet over medium heat. As the meat begins to cook, use a spatula to break it up into small pieces. This step is crucial for achieving the fine texture that makes this Picadillo so special. Let the beef simmer in its own juices for about 15 minutes. Once it’s nicely browned, drain the excess grease and continue breaking the meat into smaller bits.

Adding Vegetables:

  • Next, season the meat with a pinch of salt and pepper. Add the chopped yellow onion, green bell pepper, and minced garlic to the skillet. Stir everything together, making sure the vegetables are evenly distributed. Cook the mixture for another 5-7 minutes until the onions are translucent and the bell pepper is tender.

Incorporating Potatoes:

  • Now, it’s time to add the cubed potatoes. Toss them into the skillet with the beef and vegetables, stirring to combine. Allow the potatoes to fry for a few minutes. This initial frying helps them absorb the flavors of the meat and veggies, creating a more cohesive dish.

Tomato Base and Bouillon:

  • Pour in the can of diced tomatoes and the small can of tomato sauce. Add the two tomato chicken bouillon cubes, crumbling them slightly to help them dissolve more quickly. Stir in 1 1/2 cups of water (or 2 cups if you prefer a juicier Picadillo). Mix everything thoroughly to ensure the bouillon cubes are fully incorporated.

Simmering the Picadillo:

  • Cover the skillet and let the Picadillo simmer on low heat for about 30-45 minutes. This slow cooking allows the flavors to meld together beautifully. Check the dish occasionally, giving it a gentle stir to prevent sticking. If you notice the mixture becoming too thick, add a bit more water to reach your desired consistency.

Final Touches:

  • As the Picadillo simmers, the potatoes should become tender and start to break down slightly, adding thickness to the sauce. Continue cooking and stirring until the potatoes are soft and have absorbed the delicious flavors of the dish. The goal is to achieve a rich, hearty consistency where the meat and potatoes blend seamlessly.