Mexican picadillo is a hearty and comforting dish that has been a staple in many households for generations. This recipe delivers tender ground pork, savory potatoes and carrots, all simmered in a smoky, slightly spicy chile tomato sauce. It’s a versatile meal that pairs perfectly with rice and beans, or can be enjoyed on its own. With a cooking time under an hour, it’s a quick weeknight winner that tastes like it took hours to make.
Why This Recipe Matters
Picadillo isn’t just food; it’s a cultural touchstone. The dish reflects centuries of culinary blending in Mexico, where indigenous ingredients like chiles and tomatoes meet European techniques. Its popularity speaks to the resourcefulness of Mexican cuisine, turning simple ingredients into something deeply satisfying.
Key Ingredients & Flavor Profiles
The heart of picadillo lies in its balance of flavors:
- Ground Pork: Provides a rich, savory base for the dish.
- Guajillo Chiles: The foundation of the sauce, lending a smoky sweetness and mild heat.
- Potatoes & Carrots: Add body, heartiness, and absorb the flavorful sauce.
- Arbol Chiles (Optional): For those who like a fiery kick, these small chiles pack serious heat.
- Pickled Jalapeños & Brine: Brighten the dish with tangy heat, balancing the richness of the pork and vegetables.
Step-by-Step Instructions
- Brown the Pork: Heat olive oil in a large skillet over medium heat. Add ground pork and cook until browned, about 6-7 minutes. Stir in minced garlic and salt.
- Simmer the Chiles & Tomatoes: Boil guajillo chiles and roma tomatoes in water until softened (around 8 minutes). Blend with optional toasted arbol chiles and cumin until smooth, then strain over the browned pork.
- Add Vegetables: Stir in diced carrots, potatoes, and parsley sprigs. Cover and simmer until tender, about 15-20 minutes. Add water as needed to prevent drying out.
- Finish & Serve: Fold in sliced pickled jalapeños and brine, adjust seasoning to taste. Serve hot with rice, black beans, tortillas, or tostadas.
Helpful Swaps & Storage
- Milder Sauce: Substitute guajillo chiles for ancho chiles. Reduce heat by using one extra guajillo instead of arbol peppers.
- Make Ahead: Prepare up to a day in advance for deeper flavor.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Serving Suggestions
Picadillo shines when paired with fluffy cooked rice, savory black beans, warm tortillas, or crispy tostadas. It’s also delicious served as a filling for tacos or tamales.
This recipe captures the essence of traditional Mexican picadillo, offering a balance of comforting flavors and easy preparation. Whether you’re looking for a quick weeknight meal or a taste of home, this dish is sure to satisfy.
