Mom’s Picadillo con Papa is a comforting and hearty dish that brings the flavors of home to your table. This traditional Latin American recipe features ground beef cooked with diced potatoes in a rich, savory tomato sauce. Infused with aromatic spices like cumin, garlic, and bay leaves, the dish boasts a depth of flavor that is both satisfying and nostalgic. Often garnished with olives, raisins, or capers for added complexity, Picadillo con Papa is perfect served over rice, with warm tortillas, or as a filling for empanadas. This beloved family recipe is a testament to the warmth and love of home-cooked meals, offering a delicious taste of tradition.
Ingredients:
- 1 medium Russet potato (or 2 white potatoes), peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- A pinch of salt and Mexican oregano
Directions:
- Prepare the Potatoes:
- Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat.
- Add the diced potatoes and cook until browned and crispy in most spots. Tip: Cover the potatoes while they cook to reduce cooking time.
- Transfer the cooked potatoes to a plate lined with paper towels to drain and set aside.
- Cook the Ground Beef:
- In the same skillet, add the ground chuck.
- Season with 1 teaspoon each of salt, garlic powder, and cumin, and 1/2 teaspoon of pepper.
- Cook for 8 to 10 minutes until the beef is browned.
- Add Aromatics:
- Stir in the minced garlic and diced onion.
- Cook for another 2 to 3 minutes until the onion is soft and translucent.
- Prepare the Tomato-Serrano Mixture:
- Blend the chopped tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano until smooth.
- Combine and Simmer:
- Pour the tomato-serrano mixture into the skillet with the beef. Stir well to combine.
- Let the mixture simmer and taste for salt, adjusting as needed.
- Finish the Picadillo:
- Fold in the cooked potatoes and stir until well mixed.
- Continue cooking at a low simmer until the sauce thickens and reduces, about 7-10 minutes.
- Remove from heat.
- Serve:
- Enjoy this flavor-packed Mexican feast with your favorite sides or tortillas!
This hearty and savory dish is perfect for a comforting family meal. Enjoy!
Recipe Card
Mom’s Picadillo con Papa
Mom’s Picadillo con Papa is a comforting and hearty dish that brings the flavors of home to your table. This traditional Latin American recipe features ground beef cooked with diced potatoes in a rich, savory tomato sauce. Infused with aromatic spices like cumin, garlic, and bay leaves, the dish boasts a depth of flavor that is both satisfying and nostalgic. Often garnished with olives, raisins, or capers for added complexity, Picadillo con Papa is perfect served over rice, with warm tortillas, or as a filling for empanadas. This beloved family recipe is a testament to the warmth and love of home-cooked meals, offering a delicious taste of tradition.
Ingredients
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 garlic clove minced
- 1 small white onion diced
- 2 large Roma tomatoes roughly chopped
- 1 to 2 serrano chiles roughly chopped
- 1/4 cup water
- A pinch of salt and Mexican oregano
Instructions
Prepare the Potatoes:
- Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat.
- Add the diced potatoes and cook until browned and crispy in most spots. Tip: Cover the potatoes while they cook to reduce cooking time.
- Transfer the cooked potatoes to a plate lined with paper towels to drain and set aside.
Cook the Ground Beef:
- In the same skillet, add the ground chuck.
- Season with 1 teaspoon each of salt, garlic powder, and cumin, and 1/2 teaspoon of pepper.
- Cook for 8 to 10 minutes until the beef is browned.
Add Aromatics:
- Stir in the minced garlic and diced onion.
- Cook for another 2 to 3 minutes until the onion is soft and translucent.
- Prepare the Tomato-Serrano Mixture:
- Blend the chopped tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano until smooth.
Combine and Simmer:
- Pour the tomato-serrano mixture into the skillet with the beef. Stir well to combine.
- Let the mixture simmer and taste for salt, adjusting as needed.
Finish the Picadillo:
- Fold in the cooked potatoes and stir until well mixed.
- Continue cooking at a low simmer until the sauce thickens and reduces, about 7-10 minutes.
- Remove from heat.
Serve:
- Enjoy this flavor-packed Mexican feast with your favorite sides or tortillas!
- This hearty and savory dish is perfect for a comforting family meal. Enjoy!