Picadillo de carne molida holds a cherished place in Hispanic households as a beloved and versatile dish. Passed down through generations, this hearty stew embodies the essence of home-cooked comfort. Its savory aroma fills the kitchen as ground beef, onions, garlic, and spices dance together, creating a symphony of flavors.
There have been many debates and heated family discussions on Picadillo con Pasas (with raisins) versus Picadillo con Pappas (with potatoes).
In my opinion, the first question to ask yourself is how do you intend to serve this dish. If served as the main course, then definitely Picadillo con Pappas served with a side of Mexican rice and a bowl of frijoles borrachos.
This version of Picadillo includes the addition of raisins, adding a touch of sweetness that balances the savory notes. It is perfect to use as the star ingredient in stuffed chili relleno’s or my favorite, envueltos, a traditional soft corn taco topped with a sweet and savory salsa. Enjoy!
Picadillo de Carne Molida
- 2 lbs ground beef
- 1 white onion finely diced
- 1 clove garlic minced
- 2 lbs. roma tomato blended
- 1 whole jalapeno
- 1/2 cup raisins
- 2 Tbsp. vegetable or canola oil
- In a large skillet, add two tablespoons vegetable oil, and heat to medium-high heat. Add diced onion, 1 whole jalapeno and ground beef. Season with salt, pepper. Add minced garlic. Cook until ground beef is browned and no raw meat remains. Add blended tomato, raisins and adjust seasonings to taste.
- Cook over medium heat until most of the liquid has evaporated. The mixture should look moist but not soupy. Set aside to cool.TIP: This picadillo can be made ahead and frozen for later use.