Here’s a classic homemade Picadillo — the traditional savory-sweet filling used for Chiles Rellenos, empanadas, tacos, or served over rice 🇲🇽🍽️
Homemade Picadillo (Traditional Style)
Ingredients
- 1 lb (450 g) ground beef
- 2 tbsp oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)
- 1 small potato, peeled and diced (optional but traditional)
- ¼ cup raisins
- 2 tbsp sliced green olives
- 1–2 tbsp olive brine (optional)
- ¼ cup slivered almonds (optional)
- ½ tsp ground cinnamon
- ¼ tsp ground cloves (or pinch)
- ½ tsp ground cumin
- Salt & black pepper, to taste
Method
- Brown the beef
Heat oil in a pan over medium heat.
Add beef and cook until browned; drain excess fat if needed. - Build flavor
Add onion and garlic. Cook until soft and fragrant. - Add tomato & potato
Stir in tomatoes and diced potato.
Simmer 8–10 minutes until potatoes begin to soften. - Sweet-savory balance
Add raisins, olives, olive brine, almonds, cinnamon, cloves, and cumin. - Simmer
Cover and cook 10–15 minutes, stirring occasionally, until thick and flavorful. - Season
Taste and adjust salt and pepper.
Tips for Perfect Picadillo
- The texture should be moist, not saucy
- Sweetness should be subtle — not dessert-like
- Let it cool slightly before stuffing peppers or pastries
Variations
- Mexican style: add peas or carrots
- Cuban style: add bay leaf and tomato sauce
- Puerto Rican style: add sofrito and capers
- Chicken picadillo: substitute ground chicken
If you want, I can also:
- Adapt this specifically for Chiles Rellenos
- Make a no-potato version
- Show how to freeze picadillo properly
Just tell me 😊
