Picadillo (No Raisins) Recipe

Overview:

Picadillo is a classic Mexican dish that’s beloved for its savory, comforting flavors. However, some traditional recipes include raisins, which can make the dish overly sweet for some palates. This version of picadillo omits the raisins, offering a savory, slightly spicy take on the dish that’s perfect for lunch or snacks. Inspired by a friend’s family recipe from Monterrey, this variation incorporates a few additional ingredients for extra depth of flavor.

• Total Time: 50 minutes
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Servings: 4
• Rating: ⭐⭐⭐⭐⭐ (2 Reviews)

Ingredients:

Nutritional Information (per serving):

• Calories: 585.3
• Fat: 34.3g
  • Saturated Fat: 13.4g
• Cholesterol: 154.2mg
• Sodium: 745.6mg
• Carbohydrates: 22.3g
  • Fiber: 3.5g
  • Sugar: 3.4g
• Protein: 44.8g

Instructions:

1. Boil the Potato:

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   • Begin by boiling the potato until it’s fork-tender. This usually takes around 15-20 minutes, depending on the size of the potato. Once done, drain the water and set the potato aside to cool slightly.

2. Prepare the Ingredients:

   • While the potato is boiling, prep the remaining ingredients. Dice the onion and bell pepper, and set them aside. If using whole canned tomatoes, roughly chop them before cooking.

3. Brown the Meat and Vegetables:

   • In a large skillet or pan, brown the ground beef over medium heat. Break it apart with a spoon as it cooks to ensure it cooks evenly. Once the beef is no longer pink, add the diced onion and bell pepper to the skillet. Continue cooking until the vegetables are softened and the beef is fully cooked through.

4. Add Remaining Ingredients:

   • Once the beef and vegetables are cooked, add the boiled potato (diced), canned Rotel tomatoes, and Herdez red salsa to the skillet. Stir well to combine all the ingredients.

5. Season and Simmer:

   • Season the mixture with salt, black pepper, and chili powder, adjusting the amounts to taste. Stir everything together thoroughly. Allow the picadillo to simmer over low to medium heat for 30-60 minutes, or until the flavors meld together and the mixture reduces slightly. Stir occasionally to prevent sticking and ensure even cooking.

6. Serve:

   • Once the picadillo reaches your desired consistency and the flavors have melded together beautifully, it’s ready to serve! Spoon the flavorful mixture onto warm flour tortillas and enjoy immediately. Alternatively, you can serve it over rice or with your favorite side dishes for a satisfying meal.

Recipe Notes:

• Customize the Heat: Adjust the amount of chili powder to control the spiciness of the dish. If you prefer it milder, reduce the amount, or omit it altogether for a mild version.
• Make-Ahead and Freezing: Picadillo reheats wonderfully, making it a great option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Simply thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
• Serve with Toppings: Enhance the flavors of your picadillo by serving it with a variety of toppings such as shredded cheese, chopped cilantro, diced avocado, or a dollop of sour cream. These add-ons provide extra freshness and creaminess to each bite, elevating the dish to new heights of deliciousness.