Picadillo Recipe
A fabulous ground meat recipe that is full of flavor and satisfying is Picadillo. Influenced by Spanish and Latin flavors, this is a family favorite recipe. I'm happy to be Sponsored by Veal, Discover Delicious, funded by Beef Farmers and Ranchers for today's recipe.
Ground meat recipes are typically an easy dinner idea. Today, I am sharing this ground veal Picadillo recipe. I find ground veal really allows the flavors of this humble recipe to shine.
Picadillo is a "peasant food' and like many other "peasant food" recipes, it's full of flavor.
Ground veal is known for its light, delicate flavor as well as how it easily picks up the flavors of the ingredients used in its preparation.
Veal is a lean source of essential nutrients as well as many minerals and vitamins including B12, B6, zinc and iron. 3-ounces of cooked veal has 27 grams of protein and 170 calories. Making veal one of the most nutrient-dense protein foods, calorie for calorie.
Table of Contents
What is Picadillo?
Picadillo is a stovetop ground meat, potato and vegetable meal that can be enjoyed as is, over rice or alongside or in tortillas. Depending on the culture, different add-in's may be used. There is also a variation of this made of this in the Philippines. The name of this dish comes from the Spanish word "picar" which translates to "to mince".
Many cultures and countries claim this dish as their own. While the actual origination of Picadillo has yet to be unanimously decided, many credit Spain. In modern times this dish is most associated with Mexican and Cuban culture.
Picadillo Variations
In addition to the ground meat, Picadillo usually has potato, onion, carrot, and tomato added to the mixture. Different countries/cultures will have varying spices and ingredients. Whatever you decide to add in, just know that the foundation of the meat, tomato base, spices and vegetables will be delicious!
- Picadillo Cubano - peppers, capers, olives and raisins. Typically everything is cooked in 1 pan. Using the onions, garlic, peppers, the spices and tomato paste to first make a sofrito. Adding the meat and the rest of the ingredients to that.
- Picadillo Mexican Recipe - Typically spicier using chili powder, as well as chilies and or jalapenos.
- Spanish Picadillo - may serve over potatoes (vs having potatoes in the mixture) topped with an egg. Often found made into an empanada, yum!
- Filipino Picadillo - flavorings like soy sauce and fish sauce may be added vs chili powder and cumin. Also peas may be added.
Other Latin American and Caribbean countries have their own variations to Picadillo as well.
Ingredient Notes
- Ground Meat - is the core of Picadillo. I prefer using solely ground veal or a mix or ground veal and ground beef to achieve the best flavor.
- Seasoning / Spices - S&P, cumin, oregano
- Fresh Vegetables - onion, tomatoes, garlic, potatoes, carrots & a lime. Optional add-ins include capers, green olives and/or peas.
- Pantry Staples - beef broth, olive/avocado oil Optional raisins.
Tip: Cut your potatoes small for quicker cooking. You can also start your cubed potatoes in the microwave just for a couple minutes to begin the cooking process.
Variations
- This version leans Mexican as far as flavor and ingredients go. However it is easily customized to the cultures referenced above with the addition of things like peas, raisins, olives, capers etc.
- I highly recommend making the sauce of roasted tomato, jalapeno and onions. However if you are short on time or those ingredients, use a can of diced tomatoes with onion and jalapeno (emulsify it or puree it before adding).
- I keep frozen bags of roasted garden tomatoes, onion and jalapeno in my freezer to be ready for use when making Picadillo.
- Some cultures do not include potatoes in the Picadillo recipe, instead they serve it overtop or alongside potatoes.
- Some prefer their Picadillo soupy and some with just a small amount of liquid. Both ways are delicious, you decide.
Yes, this recipe will work out perfectly just by doubling the ingredients in the below recipe card.
Yes, you can swap the meat for another ground protein, however for the best flavor experience (in my opinion), choose ground veal, ground beef or a mixture of the two.
What to serve with Picadillo
- Serve flour tortillas with Picadillo Mexican Recipe like what is shown here. Tear pieces of the tortilla apart and scoop up the Picadillo. I also like to serve this version with cilantro rice.
- Serve alongside white or yellow rice.
- You can also cool this down, strain the liquid and use it to stuff empanadas, yum!
I hope you and your family really enjoy this easy Picadillo recipe and make it your own. XO Colleen
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Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.
Picadillo
Ingredients
Vegetable Salsa Sauce
- 4 plum tomatoes or any type of tomatoes (1.5 cups approx)
- ½ large vidalia onion cut into chunks or rings
- 1 jalapeno, cut into thirds
- 3 large cloves fresh garlic
- ½ TBS olive oil
- S&P
- ⅓ cup water (to be added after roasting when blending)
Picadillo
- 1 TBS avocado or olive oil
- ½ vidalia onion chopped
- 1 pound ground veal
- 1 large russet potato peeled and cut into small cubes
- ¾ cup diced or sliced carrots
- 1 jalapeno sliced or poblano or green pepper for no heat
- S&P
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- optional 2 TBS tomato paste, tomato flakes or ⅕ TBS tomato bullion (if using bullion add less salt)
- ½ cup beef broth
- ½ a fresh lime
Instructions
- Line a baking sheet with parchment paper.
- Cut each tomato into chunks and toss onto the sheet.
- Cut your onion in half and then cut that half into a few rings, separating them a bit and toss onto the sheet.
- Cut your jalapeno into a few pieces and toss onto the sheet.
- Smash your garlic cloves slightly and toss onto the baking sheet.
- Season vegetables with some salt and black pepper, and drizzle with a ½ TBS olive oil. Toss and bake at 350 for 25 minutes.
- Pull from the oven, place into your blender, as well as any juice on the baking sheet. Add in ½ cup of water and pulse till smooth. Set aside.
- In a large sauté pan or Dutch oven, add 1 TBS avocado oil and the other half of the onion. Sauté for a couple minutes.
- Add in the ground veal and seasonings. Breaking up the veal with the back of a spoon or spatula.
- Once veal has almost cooked through, add in potatoes, carrots and jalapenos stirring to incorporate.
- Pour in the tomato mixture.
- Add in tomato paste (or flake or tomato bullion) if using.
- Add in beef broth and stir to incorporate.
- Cover with a lid and simmer on low for 20-25 minutes or until potatoes are tender, stirring occasionally. Add additional water or beef broth if needed.
- Taste and adjust seasoning.
