Mexican Picadillo
This delicious Mexican Picadillo brings the flavors of Mexico to your table. A popular recipe in most Latin American countries, this dish is similar to the American hash.
Servings: 6 servings
Calories: 469kcal
Ingredients
- 1 ½ pounds ground beef
- 1 medium onion chopped
- 1 cup frozen peas
- 2 medium potatoes chopped small
- 1 medium tomato chopped
- ½ cup raisins
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- ¼ teaspoon cumin
- 1-2 cloves of garlic chopped
- 3 Tablespoons vegetable oil
- 1 cup chicken broth or water
- salt and pepper to taste
Instructions
- In a cooking pan heat up the oil on medium heat and add the chopped onions.
- Cook the onion until translucent, mixing from time to time. Add the ground beef and cook without browning it.
- When it is half cooked, add the peas, cubed potatoes, raisins, chopped tomatoes. garlic and spices.
- Add salt and pepper to taste.
- Add the chicken broth or water and cover the pan with a lid. Lower the heat and let it simmer until the potatoes and peas are cooked.
- Taste again for salt and pepper.
- Serve with warm tortillas or cooked rice.
Notes
Store in the refrigerator in an airtight container for up to 3-4 days. Reheat in a saucepan over medium heat or in the microwave before serving. For longer storage, you can freeze the Picadillo for up to two months. Use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 27g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 230mg | Potassium: 757mg | Fiber: 4g | Sugar: 11g | Vitamin A: 360IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 3mg
