Picadillo Con Papa Recipe
If you crave comforting homemade meals that bring everyone together, Picadillo Con Papa will absolutely win your heart. This classic Mexican dish blends tender ground beef, hearty potatoes, briny olives, and a medley of warm spices, all simmered to perfection in a vibrant tomato sauce. The result is a soul-soothing stew bursting with flavor and nostalgia, ready in under an hour. Whether you grew up with it on your family’s table or you’re tasting it for the first time, Picadillo Con Papa is the kind of dish that feels like a hug from the inside out.
Ingredients You’ll Need
Picadillo Con Papa is a celebration of pantry staples coming together in all the right ways! Each ingredient brings something special to the table, contributing layers of flavor, textures, and colors that make this dish irresistible—and weeknight friendly.
- Ground beef (1 pound): Adds hearty, rich flavor and protein for a satisfying meal.
- Olive oil (2 tablespoons): Gives the dish a subtle fruitiness and makes sautéing the veggies a breeze.
- Onion, diced (1 medium): Provides a sweet, savory base that anchors the entire stew.
- Garlic, minced (3 cloves): Aromatic and essential for that classic homestyle flavor punch.
- Russet potatoes, peeled and diced (2 medium): Offer creamy, tender bites that soak up all the delicious juices.
- Tomato, finely chopped (1 medium): Freshens up the sauce with summery brightness.
- Tomato sauce (1/2 cup): Deepens the color and brings that slow-simmered taste.
- Beef broth (1/2 cup): Infuses the picadillo with savory depth and keeps everything wonderfully moist.
- Green olives, sliced (1/4 cup): Salty and bold, offering fantastic contrast with the beef and potatoes.
- Raisins, optional (1/4 cup): Provide little pops of natural sweetness—you might be surprised how much you love this!
- Cumin (1/2 teaspoon): Lends warm, earthy notes that are essential to the dish’s Mexican character.
- Smoked paprika (1/2 teaspoon): Adds a gentle smokiness and a gorgeous color.
- Chili powder (1/2 teaspoon): Just enough to wake up your palate without overwhelming the dish.
- Salt (1/2 teaspoon): Enhances every other flavor in the pan.
- Black pepper (1/4 teaspoon): Gives a subtle kick to round things off.
- Bay leaves (2): Infuse the stew with subtle herbal undertones as it simmers.
- Fresh cilantro, chopped (1/4 cup): Sprinkled on at the end for a pop of color and vibrant freshness.
How to Make Picadillo Con Papa
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, letting them sizzle and release their aroma. This quick sauté is your foundation, building a layer of deep flavor that’ll perfume the entire dish as it cooks.
Step 2: Brown the Beef
Add the ground beef straight into the aromatic skillet. Break it up with a spoon as it cooks and watch it turn gorgeously golden brown. This step is all about caramelizing the meat for richness—just remember to drain any excess grease so your Picadillo Con Papa stays hearty, not heavy.
Step 3: Add the Potatoes
Toss in your bite-sized cubes of russet potatoes. Stir them into the beef mixture and let them cook for a few minutes. This helps the potatoes start their softening process and ensures they’ll take on some of those savory flavors from the pan.
Step 4: Mix in Tomatoes, Sauce, and Seasonings
Now’s the time to work in the chopped tomato and tomato sauce for juiciness and that irresistible red color. Pour in the beef broth, add the olives and raisins (if you’re using them!), and sprinkle in all the spices: cumin, smoked paprika, chili powder, plus salt and pepper. Don’t forget the bay leaves—drop them in for a whisper of herbal fragrance that makes the whole kitchen smell like a fiesta.
Step 5: Simmer and Blend the Flavors
Give everything in your skillet a good stir, reduce the heat to low, and cover. Let the mixture simmer for 20 to 25 minutes, stirring occasionally. As it cooks, the potatoes will soften, the flavors will meld, and the sauce will thicken beautifully. At the end, make sure to fish out the bay leaves before serving up your Picadillo Con Papa.
Step 6: Finish and Serve
Off the heat, scatter chopped fresh cilantro over the top of your creation. It brings brightness and a touch of green that makes every bowl look inviting. Your Picadillo Con Papa is now ready—grab some warm tortillas, fluffy rice, or beans and dig in!
How to Serve Picadillo Con Papa
Garnishes
No bowl of Picadillo Con Papa is complete without a finishing flourish. Fresh chopped cilantro is a must for its lively color and herby bite. Some folks love to add a squeeze of lime or a sprinkle of crumbly queso fresco for an extra layer of brightness and creaminess.
Side Dishes
This is where you can get as classic or creative as you want. Soft, warm corn tortillas are perfect for scooping, while a side of fluffy white rice makes the savory sauce shine. Refried or whole beans are wonderful for soaking up every ounce of flavor, and you can never go wrong with a simple crisp salad tossed with a citrusy vinaigrette.
Creative Ways to Present
For parties, try serving Picadillo Con Papa as a hearty taco filling or tucked inside crispy empanada dough for a handheld treat. You can also spoon it over toasted bread as an appetizer, stuff it into bell peppers, or turn leftovers into breakfast by topping a fried egg with a generous scoop!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Picadillo Con Papa (a rare occasion in my house!), let it cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to three days, and the flavors only get better as they mingle.
Freezing
Picadillo Con Papa freezes beautifully! Spoon the cooled mixture into freezer-safe bags or containers, leaving a little space for expansion. It’ll keep for up to three months—just thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
When it’s time to reheat, simply transfer your Picadillo Con Papa to a skillet and warm over medium-low heat, adding a splash of water or broth if needed to loosen it back up. For quick meals, the microwave works great too—just cover and heat in short bursts, stirring between each round.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey or pork are both delicious swaps for beef in Picadillo Con Papa, and even chopped mushrooms work if you’re looking for a vegetarian twist. Just remember to adjust the seasonings to taste.
What if I don’t have olives or raisins?
No problem—the beauty of Picadillo Con Papa is its flexibility. Feel free to skip the olives and/or raisins, or swap in capers for a briny note or dried cranberries for a touch of sweetness.
How do I make this dish less spicy or kid-friendly?
If you prefer a milder dish, simply use less chili powder or swap it out for sweet paprika. Keeping the spices gentle lets the natural flavors of the beef and potatoes shine, making Picadillo Con Papa a hit with the whole family.
Can I prepare Picadillo Con Papa ahead of time?
Definitely! In fact, the flavors often improve after a night in the fridge. Make it a day ahead and gently reheat before serving for a fuss-free, delicious meal.
Is Picadillo Con Papa gluten-free?
Yes! The recipe is naturally gluten-free as written, but always double-check your beef broth and spice blends to make sure there aren’t any added fillers if you’re cooking for someone with gluten sensitivities.
Final Thoughts
When you’re craving something hearty, delicious, and made for sharing, Picadillo Con Papa checks all the boxes. I hope you’ll try this classic and make it your own—the flavors are bold, the process is simple, and it’s guaranteed to spark smiles around your table!
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Picadillo Con Papa Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Picadillo Con Papa is a classic Mexican dish featuring savory ground beef cooked with potatoes, olives, and flavorful seasonings. This hearty and comforting meal is perfect for a family dinner or gathering.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Potato Mixture:
- 2 medium russet potatoes, peeled and diced into small cubes
- 1 medium tomato, finely chopped
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1/4 cup green olives, sliced
- 1/4 cup raisins (optional)
Seasonings:
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Prepare Ground Beef Mixture: Heat olive oil in a large skillet. Sauté onion and garlic until fragrant. Add ground beef, cook until browned.
- Cook Potatoes: Add potatoes, cook for 5 minutes. Stir in tomato, tomato sauce, broth, olives, raisins, seasonings. Simmer covered for 20-25 minutes.
- Finish and Serve: Remove bay leaves, garnish with cilantro. Serve with tortillas, rice, or beans.
Notes
- For extra flavor, add a diced bell pepper with the onion.
- You can substitute ground turkey or pork for the beef.
- If you prefer a thicker texture, let the liquid reduce uncovered for the last 5 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: about 1 cup
- Calories: 365
- Sugar: 5 g
- Sodium: 660 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 65 mg
