If you are looking for a heartwarming, delicious, and comforting dish that brings together flavors and textures in the most delightful way, the Picadillo Con Papa Recipe is an absolute must-try. This traditional Mexican favorite perfectly balances tender ground beef, crispy potatoes, and a flavorful tomato sauce with just the right touch of spice from serrano chiles. The combination of aromatic spices and the blend of textures makes this a dish that feels like a warm hug on a plate, ideal for family dinners or anytime you crave something hearty yet simple to prepare.
Ingredients You’ll Need
The beauty of this Picadillo Con Papa Recipe lies in its simplicity, with ingredients that are easy to find but essential for delivering that iconic hearty flavor and perfect texture harmony. Each component plays a crucial role, from the Russet potato that brings crispiness to the dish, to the aromatic spices that infuse every bite with warmth and depth.
- Russet potato or white potatoes: Peeled and diced, these give the dish a delightful crisp yet tender texture.
- Ground chuck (1 pound): Provides a rich, juicy base that’s full of flavor.
- Salt (1 teaspoon, plus more to taste): Enhances all the flavors naturally.
- Garlic powder (1 teaspoon): Adds a mellow depth of garlic without overpowering.
- Cumin (1 teaspoon): Brings warmth and subtle earthiness to the meat.
- Black pepper (1/2 teaspoon): Gives a gentle kick that complements the spices.
- Garlic clove (1, minced): Fresh garlic brightens the dish with its punchy aroma.
- Small white onion (1, diced): Adds sweetness and texture contrast to the beef.
- Roma tomatoes (2 large, roughly chopped): Provide the tangy base for the sauce.
- Serrano chiles (1 to 2, roughly chopped): Offers the perfect spicy kick with a fresh heat.
- Water (1/4 cup): Helps blend and thin the tomato sauce just right.
- Mexican oregano (pinch): Infuses the sauce with traditional herbal notes.
- Olive oil (1/8 to 1/4 cup): Used to crisp the potatoes, adding richness and flavor.
How to Make Picadillo Con Papa Recipe
Step 1: Cook the Potatoes
Start by heating the olive oil in a nonstick pan over medium heat. Once shimmering, add the diced potatoes. Let them brown and crisp up beautifully in the pan. This crispy exterior with a tender inside is what makes the potatoes so irresistible in this recipe.
Step 2: Steam the Potatoes
After browning, cover the pan with a lid to create steam. This step ensures the potatoes cook thoroughly from the inside, becoming soft without losing their crispiness on the surface. Once perfectly cooked, transfer the potatoes to a plate lined with paper towels to drain any excess oil and set them aside.
Step 3: Brown the Beef
Using the same skillet to keep all those lovely flavors, add the ground chuck and turn the heat to medium-high. Season the beef with salt, garlic powder, cumin, and pepper, mixing well as it cooks. Let it brown for about 8 to 10 minutes until it’s beautifully caramelized and packed with flavor.
Step 4: Add Garlic and Onion
Next, toss in the minced garlic and diced white onion. Stir well and cook for another 2 to 3 minutes until the onion softens and the garlic releases its fragrant aroma. This builds a flavorful base that will lift the whole dish.
Step 5: Prepare the Tomato Sauce
In a blender, combine the chopped Roma tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano. Blend these ingredients until smooth, creating a fresh and spicy sauce that complements the savory beef and crispy potatoes perfectly.
Step 6: Combine and Simmer
Pour the blended tomato mixture into the skillet with the beef and bring it to a gentle boil. Taste and adjust salt as needed. Now fold in the crispy cooked potatoes, stirring gently to coat them well. Let the whole mixture simmer on low heat for 7 to 10 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
Step 7: Serve Warm and Enjoy
Once the sauce has reduced to the perfect consistency, remove from heat and get ready to enjoy this truly satisfying version of the Picadillo Con Papa Recipe.
How to Serve Picadillo Con Papa Recipe
Garnishes
To elevate your serving experience, consider garnishing with freshly chopped cilantro or a sprinkle of crumbled queso fresco. A dollop of Mexican crema or a squeeze of lime juice adds a refreshing brightness that perfectly balances the richness.
Side Dishes
This Picadillo Con Papa Recipe pairs wonderfully with warm corn tortillas, fluffy white rice, or a crisp green salad. These sides help soak up any extra sauce and bring additional texture contrasts to your meal.
Creative Ways to Present
You can serve the picadillo spooned over crispy tostadas for a fun twist or stuff it inside warm pita bread or empanadas for a portable delight. No matter how you present it, this dish is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Picadillo Con Papa should be stored in an airtight container in the refrigerator. It keeps well for up to three days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
For longer storage, freeze the picadillo in a freezer-safe container or bag. It can be frozen for up to two months. Just thaw it overnight in the fridge before reheating.
Reheating
Reheat the picadillo gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps retain moisture and revives the sauce’s richness beautifully.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Russet or white potatoes are preferred for their texture, Yukon Gold or red potatoes can work well. Just keep in mind that waxier potatoes may not get as crispy.
How spicy is the Picadillo Con Papa Recipe?
The spice level mainly comes from the serrano chiles. You can adjust their quantity or remove the seeds to tame the heat. Feel free to substitute with milder peppers if you prefer less spice.
Is it possible to make this dish vegetarian?
Definitely! Swap the ground chuck for textured vegetable protein or cooked lentils. Use vegetable broth and omit the meat, then cook the rest of the ingredients as directed for a delicious plant-based version.
What can I serve with this recipe to create a full meal?
Pair Picadillo Con Papa with simple sides like rice, beans, or corn tortillas. You can also add a fresh salad or some grilled vegetables to round out the meal nicely.
How long does it take to prepare this dish?
This Picadillo Con Papa Recipe is wonderfully quick, taking about 15 minutes to prep and 20 minutes to cook. It’s an ideal choice for a flavorful weeknight dinner without fuss.
Final Thoughts
This Picadillo Con Papa Recipe is a true celebration of comforting flavors and straightforward cooking. It’s one of those dishes that feels like home on a plate and keeps everyone coming back for more. I hope you enjoy making and sharing it as much as I do—it’s a meal that can easily become a beloved staple in your kitchen!
Print
Picadillo Con Papa Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Picadillo Con Papa recipe is a hearty Mexican dish featuring browned ground beef simmered in a flavorful tomato and serrano chile sauce, combined with crispy sautéed diced potatoes. It’s a comforting and satisfying meal perfect for a family dinner, blending savory spices and fresh ingredients for an authentic taste.
Ingredients
Potatoes
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1/8 to 1/4 cup olive oil (for cooking the potatoes)
Beef and Seasoning
- 1 pound ground chuck
- 1 teaspoon salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1 small white onion, diced
Tomato Mixture
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt
- Mexican oregano
Instructions
- Cook the Potatoes: Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat. Carefully add the diced potatoes and cook them until they develop browned, crispy spots for the best texture.
- Steam the Potatoes: Cover the pan to trap steam, which helps the potatoes cook thoroughly and become tender on the inside while staying crispy outside.
- Drain the Potatoes: Once cooked, transfer the potatoes onto a plate lined with paper towels to remove excess oil and set aside for later use.
- Cook the Beef: Using the same skillet, add the ground chuck and heat over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook the meat, stirring occasionally, for 8 to 10 minutes until browned and fragrant.
- Add Aromatics: Stir in the minced garlic and diced onion with the beef, cooking an additional 2 to 3 minutes until the onion softens and releases its aroma.
- Prepare the Tomato Sauce: Place the chopped tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano in a blender. Blend until smooth to create a fresh, spicy sauce base.
- Combine Sauce with Beef: Pour the blended tomato mixture into the skillet with the browned beef mixture. Bring it to a boil, then taste and adjust salt if necessary.
- Add Potatoes and Simmer: Fold the cooked potatoes into the beef and tomato sauce mixture. Reduce the heat to low and allow the whole dish to simmer gently for 7 to 10 minutes, letting the sauce thicken and flavors meld.
- Serve Warm: Remove the skillet from heat and serve the Picadillo Con Papa warm. Enjoy this delicious, comforting Mexican classic!
Notes
- You can adjust the number of serrano chiles based on your preferred spice level.
- To speed up potato cooking, dice them smaller or parboil before frying.
- This dish pairs well with warm tortillas or steamed rice.
- For a slightly richer flavor, try using a mix of ground chuck and ground pork.
- Leftovers store well in the fridge for 2-3 days and can be reheated gently on the stovetop.
