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Mexican Picadillo

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Ingredients

Scale

  • 1 lb (450g) ground beef (Halal-certified)

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 medium potato, peeled and diced

  • 2 medium tomatoes, chopped

  • 1/2 cup frozen peas

  • 1/4 cup raisins (optional, for a hint of sweetness)

  • 1 small red bell pepper, chopped

  • 1/4 cup green olives, sliced

  • 1/4 cup tomato sauce

  • 1/2 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 1/2 tsp paprika

  • 1/4 tsp ground black pepper

  • Salt to taste

  • 2 tbsp olive oil (or vegetable oil)

  • 1/2 cup beef broth or water (Halal)

  • Fresh cilantro, chopped (optional, for garnish)

Ingredient Highlights

  • Ground Beef: This forms the base of the dish and is an excellent source of protein. Ensure to use Halal-certified ground beef for a truly authentic and Halal version of Mexican Picadillo.

  • Raisins: The optional raisins provide a subtle sweetness that complements the savory elements of the dish.

  • Olives and Bell Pepper: These ingredients add a Mediterranean flair and provide an exciting contrast of flavors to the dish.

  • Spices: The combination of cumin, cinnamon, and paprika is key to the unique flavor profile of Mexican Picadillo, creating a well-rounded savory-sweet taste.

Instructions

Cook the Ground Beef:

  1. Heat Oil in a Skillet: In a large skillet or saucepan, heat the olive oil over medium heat.

  2. Brown the Ground Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked through, about 7-8 minutes. Drain any excess fat if necessary.

Sauté the Vegetables:

  1. Cook the Onions and Garlic: Add the diced onions and minced garlic to the skillet with the beef. Sauté for about 3-4 minutes, until the onions are translucent and softened.

  2. Add the Bell Pepper: Stir in the chopped red bell pepper and cook for an additional 2-3 minutes.

Combine the Ingredients:

  1. Add the Potatoes and Tomatoes: Stir in the diced potatoes and chopped tomatoes. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.

  2. Season the Mixture: Sprinkle in the cumin, cinnamon, paprika, black pepper, and salt. Mix well to ensure the spices are evenly distributed throughout the dish.

Simmer the Picadillo:

  1. Add the Liquids: Pour in the beef broth or water, and add the tomato sauce. Stir everything together, scraping any bits from the bottom of the pan.

  2. Simmer: Bring the mixture to a simmer, then cover the skillet and let it cook for 15-20 minutes, or until the potatoes are tender and fully cooked through. Stir occasionally and add a little more liquid if the mixture becomes too dry.

Add the Final Touches:

  1. Stir in Peas, Raisins, and Olives: Once the potatoes are tender, stir in the frozen peas, raisins (if using), and sliced green olives. Continue cooking for another 3-5 minutes to warm the peas and let the raisins soften and infuse the dish with their sweetness.

  2. Check the Seasoning: Taste the Picadillo and adjust the seasoning with more salt or pepper if needed.

Serve:

 

  1. Serve the Mexican Picadillo: Garnish with freshly chopped cilantro (if desired) and serve the Picadillo hot with rice, tortillas, or even as a filling for tacos.

Nutrition

Find it online: https://buttereats.com/mexican-picadillo/