StewsEasy

Mexican Picadillo

Name: Mexican Picadillo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 500 g Beef mince; 2 Potato; 2 Carrot; 4 Tomato; 0.5 cup Peas; 0.5 White onion; 2 Garlic clove; 2 Cuaresmeño chilli (jalapeño); 2 tbsp Vegetable oil; 0.25 tsp Ground cumin; 1 to taste Salt; 1 to taste Black pepper

50 min (15 prep + 35 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Seasoned beef mince with potatoes, carrots and peas in a tomato sauce.

About this recipe

Picadillo is a homely beef mince stew cooked with potatoes, carrots, tomatoes and peas. It is the ultimate comfort food found on every Mexican family table, and can be served on its own, in tacos, with rice, or as a filling for chillies or empanadas.

History & Origin

Picadillo is one of the most deeply rooted home-cooked stews in Mexican cuisine, with origins dating back to the colonial era when minced beef was combined with New World vegetables such as the tomato and the cuaresmeno chilli. Its name comes from the verb 'picar' (to chop), referring to the technique of finely breaking down the meat and vegetables. It is a dish found throughout Mexico regardless of social class, considered the epitome of comforting home cooking. It is served with rice and tortillas, but its versatility also makes it the preferred filling for stuffed chillies, empanadas, crispy tacos and gorditas. Each state has its own variant: in Yucatan they add capers and olives due to Lebanese influence, whilst in the Bajio region it includes fruits such as plantain and peach.

Estimated cost

£6.90

Total cost

£1.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

452

Calories

25g

Protein

36g

Carbohydrates

24g

Fat

Fibre

981mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the potatoes and carrots and cut into small cubes of roughly 1 cm. Place in a bowl of cold water to prevent browning.
2
Finely chop the onion and garlic. Dry-roast the tomatoes on a comal over medium heat for 8 minutes, then blend until smooth.
3
Heat the oil in a large frying pan over medium-high heat. Cook the onion and garlic for 3 minutes until softened and translucent.
4
Add the beef mince and break it up with a wooden spoon. Cook over high heat for 8 minutes, stirring frequently, until well browned.
💡 Don't move the mince constantly at first — let it brown properly to build flavour.
5
Add the chopped cuaresmeño chillies along with the drained potatoes and carrots. Stir well and cook for 3 minutes.
6
Pour the blended tomato over the mince and vegetables. Add the cumin, salt and pepper. Mix thoroughly.
7
Cover the pan, lower the heat to medium-low and cook for 20 minutes until the vegetables are tender. Add the peas during the last 5 minutes.
8
Check the seasoning and serve with white rice, warm tortillas and pot beans.
💡 Picadillo also makes an excellent filling for chillies, empanadas or crispy tacos.