Picadillo is a Mexican dish that, depending on the region, could look different. It’s not a fancy recipe but it’s a very cost-efficient one since you could double the final amount by adding more vegetables without sacrificing so much flavor along the way.
This one here is also called dried picadillo since it’s not served as a stew, and is mostly used as a filling for tacos, burritos, sopes, and gorditas, among many other things; or even just served with some refried beans on the side.
Keywords: dried picadillo
Yields 500 g
- 1 onion
- 2 cloves of garlic
- 1 fresh chile
- 1 carrot
- 200 g of ground pork
- 200 g of ground beef
- 50 g of peasfresh or frozen
- ground cumin seeds
- olive oil
- Prepare the vegetables. Onion, chili, garlic, and carrot: peel, and cut into small dice.
- In a large skillet set on medium fire with a generous amount of olive oil, sauté the onion and the garlic, until the onion is transparent.
- Add the chili and stir for a couple of minutes.
- Add the carrots, and cook for about 5 minutes.
- Add the ground meat. Season with salt, and ground cumin. Cook stirring occasionally until there are no pink spots on the meat.
- Add the peas, and cook stirring occasionally until the peas are warm.
- Add more salt if needed.
Notes & tips