How to Make Picadillo: Homemade Mexican Picadillo Recipe

• Olive oil or other vegetable oil, for frying
• 1 teaspoon cumin seeds
• 1 bell pepper, cored and diced (or substitute another mild pepper, such as poblano)
• 1 medium russet potato, diced
• 1 serrano pepper, jalapeño pepper, diced (or substitute other hot green pepper)
• 3 cloves garlic, minced
• 1/2 yellow onion, diced
• 1 pound lean ground beef (or substitute other ground meat such as ground turkey or ground chicken)
• 1/3 cup raisins
• 2 bay leaves
• 1 teaspoon Mexican oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup chopped fresh cilantro, to serve

1. 1

   In a large skillet over medium heat, add enough oil to lightly coat. Once the oil is shimmering, add cumin seeds and cook until fragrant, about 30 seconds. Add bell pepper, potato, serrano pepper, onion, and garlic and cook, stirring, until onion has softened, about 5 minutes.

2. 2

   Add ground beef, raisins, bay leaves, oregano, paprika, and cayenne, stirring to break up beef. Cook until beef is light brown, about 10 minutes. Add tomato sauce and tomato paste and stir to combine. Season with salt and pepper.

3. 3

   Reduce heat to a simmer and continue to simmer over low heat until flavors have melded and the sauce has reduced, about 15 minutes. If the pan dries out too quickly, add 1 cup water. Top with cilantro and serve picadillo with rice or corn tortillas.

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