Picadillo de Carne Molida is one of the most comforting dishes found across Latin American kitchens. Made with seasoned ground beef, tomatoes, vegetables, and warm spices, this hearty meal comes together in a single skillet and delivers incredible flavor with simple ingredients. Different regions prepare picadillo in their own way, but the heart of the dish remains the same: savory ground meat simmered with vegetables and aromatic seasonings. It is commonly served over rice, stuffed into empanadas, or enjoyed with warm tortillas. This homemade version is easy enough for a weeknight dinner yet satisfying enough to become a family favorite.
Main Essence of This Dish
The beauty of Picadillo de Carne Molida lies in its balance of flavors and textures. Tender ground beef combines with potatoes, carrots, tomatoes, and spices to create a rich, comforting meal. The vegetables absorb the savory juices from the meat while the tomato base adds brightness and depth. Every bite feels hearty, filling, and deeply satisfying. The dish is also highly versatile because it can be served in many ways, from a simple rice bowl to taco fillings and savory pastries.
What Is Picadillo de Carne Molida?
Picadillo is a traditional dish prepared in many Spanish-speaking countries. The name comes from the Spanish word picar meaning to mince or to chop. Most versions feature ground beef cooked with tomatoes and vegetables, although ingredients can vary depending on the region. Some recipes include olives, raisins, peas, or potatoes. This version focuses on a classic home-style preparation that is easy to make and packed with flavor.
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Recipe Information
| Detail | Information |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Course | Main Course |
| Cuisine | Latin American |
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 4 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 3 large tomatoes, chopped
- 1 cup tomato sauce
- 1 cup beef broth
- 1 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
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How to Make Picadillo de Carne Molida
Step 1: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary.
Step 2: Cook the Aromatics
Add the chopped onion and garlic to the skillet. Cook for about 3 to 4 minutes until softened and fragrant.
Step 3: Add Vegetables
Stir in the diced potatoes and carrots. Cook for 5 minutes, allowing the vegetables to begin softening while absorbing the flavors from the beef.
Step 4: Build the Sauce
Add the chopped tomatoes, tomato sauce, beef broth, cumin, paprika, oregano, salt, and black pepper. Stir well to combine all ingredients.
Step 5: Simmer
Reduce the heat to medium-low and cover the skillet. Simmer for 20 minutes, stirring occasionally, until the potatoes and carrots become tender.
Step 6: Finish the Dish
Add the peas and cook for another 5 minutes. Stir in the fresh cilantro just before serving.
Step 7: Serve
Serve hot over steamed rice, with tortillas, or as a filling for empanadas, tacos, or stuffed peppers.
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Tips for the Best Picadillo
- Use ground beef with moderate fat content for better flavor.
- Dice the vegetables into small, even pieces so they cook evenly.
- Add a splash of broth if the mixture becomes too dry while simmering.
- For extra flavor, include green olives or a handful of raisins.
- Allow the dish to rest for a few minutes before serving to let the flavors develop.
Serving Suggestions
- Serve over white rice for a classic meal.
- Use as a filling for tacos or burritos.
- Stuff into empanadas or savory pastries.
- Spoon over baked potatoes.
- Serve alongside warm tortillas and a fresh salad.
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Storage and Reheating
Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or microwave until warmed through. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
Estimated values per serving.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 395 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 23g |
| Saturated Fat | 8g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 620mg |
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Frequently Asked Questions
Can I make picadillo ahead of time?
Yes. In fact, the flavors become even better after a day in the refrigerator, making it an excellent meal-prep recipe.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken works well if you want a lighter version.
What can I serve with picadillo?
Rice, tortillas, roasted vegetables, mashed potatoes, or a fresh green salad all pair beautifully with this dish.
Can I freeze picadillo?
Yes. Allow it to cool completely, store it in freezer-safe containers, and freeze for up to 3 months.
Is picadillo spicy?
This version is mild. If you prefer heat, add chopped jalapeños, chili flakes, or your favorite hot sauce.
