Pecadillo Mexicano

Background and History

Picadillo Mexicano is a traditional Mexican dish with a rich history and cultural significance. Originally believed to have been influenced by Spanish colonizers, who brought ground meats and diverse spice blends to the Americas, Picadillo has evolved over time across Latin American countries, each incorporating its own unique twists and ingredients. In Mexico, it is a versatile dish often served in tacos, over rice, or even as a filling for chiles rellenos.

The name "Picadillo" derives from the Spanish word "picar," which means "to mince" or "to chop." Essentially a savory-sweet ground meat hash, this dish typically features ground beef or ground pork, along with ingredients like potatoes, carrots, onions, tomato sauce, and a unique blend of spices that make it a comforting home-cooked favorite. The addition of raisins and olives adds a distinctive sweet-savory flavor to the meat, balancing the taste profile and making it incredibly moreish.

Ingredients

• 500g ground beef
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, cubed
• 2 medium carrots, diced
• 1 can (400g) tomato sauce
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup raisins
• 1/4 cup sliced green olives
• Salt and black pepper to taste
• 1 cup beef stock
• 1 bay leaf
• Cooked white rice for serving

Preparation

Step 1: Prepare Ingredients

Before starting with the actual cooking process, ensure all ingredients are measured and prepared. Chop the onion, mince the garlic, cube the potatoes, and dice the carrots. This helps in smooth cooking without any interruptions.

Step 2: Cook the Meat

In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking down lumps with a spatula. This should take about 5-7 minutes. Once browned, use a slotted spoon to remove the beef and set it aside, leaving the beef fat in the skillet.

Step 3: Sauté Vegetables

Add the chopped onion to the skillet and cook for about 3 minutes, or until translucent. Add the minced garlic and stir for 30 seconds. Reduce the heat to medium and add the cubed potatoes and diced carrots. Sauté for about 5 minutes, allowing the vegetables to slightly soften.

Step 4: Combine Ingredients

Return the browned ground beef to the skillet. Add the tomato sauce, cumin, oregano, cinnamon, and cloves. Stir thoroughly to combine. Pour in the beef stock and toss in the bay leaf. Stir in the raisins and olives and bring the mixture to a gentle simmer.

Step 5: Simmer and Cook

Allow the Picadillo mixture to cook over medium-low heat for about 20-30 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking. If the mixture becomes too dry, add more beef stock as needed. Season with salt and black pepper to taste.

Step 6: Rest and Serve

Once the potatoes and carrots are fully cooked and tender, remove the bay leaf and allow the Picadillo to rest for 5 minutes so the flavors can meld together. Serve the Picadillo hot over a bed of cooked white rice or as a filling in tortillas.

How to Enjoy

Picadillo Mexicano is a versatile dish that can be enjoyed on various occasions. Its hearty flavors make it perfect for a comforting family meal, served with warm tortillas or crusty bread for dipping. Alternatively, offer it as a taco filling with fresh toppings like chopped cilantro, lime wedges, and diced jalapeño for added spice. Pair it with a refreshing beverage like a Horchata to bring out the warmth and depth of the spices.

The beautiful aspect of Picadillo is its ability to transform into a festive dish; use it as a stuffing for chiles rellenos or empanadas, offering a sophisticated touch to any dining table. However you choose to enjoy it, Picadillo Mexicano is sure to become a beloved staple in your culinary repertoire.