Picadillo con Papa is a classic Mexican comfort food—a flavorful and hearty ground beef and potato stew, typically seasoned with spices, vegetables, and sometimes a hint of sweetness. It’s a versatile dish that’s loved for its simplicity, yet rich flavor. Here’s a traditional recipe that could resemble a “mom’s” version of Picadillo con Papa:
Ingredients:
- 1 lb ground beef (you can also use ground turkey or pork)
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped (or 1/2 can diced tomatoes)
- 1/2 cup frozen peas (optional)
- 1/4 cup sliced carrots (optional)
- 1/4 cup raisins (optional, for a slight sweetness)
- 1/4 cup green olives, pitted and sliced (optional)
- 2 tbsp vegetable oil (or olive oil)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder or paprika (optional, for a little heat)
- Salt and pepper, to taste
- 1/2 cup beef or chicken broth (or water)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions:
- Cook the ground beef:
- Heat the oil in a large skillet or pot over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Add the onions and garlic:
- Add the chopped onion and minced garlic to the skillet with the beef. Sauté for about 3-4 minutes, until the onions are soft and translucent.
- Add tomatoes and spices:
- Stir in the chopped tomato (or canned diced tomatoes), cumin, oregano, chili powder (if using), salt, and pepper. Cook for another 2-3 minutes, letting the tomato break down a bit and the spices toast.
- Cook the potatoes:
- Add the diced potatoes to the skillet. Stir everything to combine, then pour in the broth (or water). Bring it to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender and cooked through. Stir occasionally and add a little more liquid if necessary, especially if the potatoes start sticking to the bottom.
- Add peas, carrots, raisins, and olives:
- Once the potatoes are tender, stir in the frozen peas, sliced carrots (if using), raisins, and olives. Cook for an additional 5-7 minutes until the peas are heated through and the vegetables are tender.
- Adjust seasoning:
- Taste the picadillo and adjust the seasoning with more salt, pepper, or chili powder if desired. If you like a little more sweetness, you can add a bit more raisins or a teaspoon of sugar.
- Serve:
- Once everything is cooked and the flavors have melded, remove from heat. Serve the picadillo with a sprinkle of fresh cilantro on top (optional).
Serving Suggestions:
- Rice: Picadillo con papa is often served over white rice, or alongside warm corn tortillas.
- Toppings: You can top it with sliced avocado, a squeeze of lime, or even a dollop of sour cream for extra flavor.
Tips:
- Vegetable variations: Some people add bell peppers, zucchini, or even chayote squash to their picadillo. Feel free to adjust the veggies according to what you like or have on hand.
- Sweetness: The raisins and olives give the picadillo a nice balance of sweet and savory flavors, which is characteristic of this dish. If you’re not a fan of raisins, you can omit them or use a small amount of sugar instead.
- Meat options: You can substitute the ground beef with ground turkey, pork, or chicken, depending on your preference.
This dish is all about comfort and tradition, with the perfect balance of savory and slightly sweet flavors. Enjoy!