Picadillo Recipe | Bon Appetit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - Tbsp. vegetable oil, divided
  • 1 - lb. ground beef chuck (20% fat)
  • 1/2 - medium onion, finely chopped
  • 2 - plum tomatoes, cored, chopped
  • 1 - medium poblano chile, seeds removed, finely chopped
  • 3 - garlic cloves, finely grated
  • 1 - tsp. ground cumin
  • 1/2 - tsp. freshly ground black pepper
  • 1 - Tbsp. Diamond Crystal or 13/4 tsp. Morton kosher salt, plus more
  • 1 - medium Yukon gold potato, peeled, chopped
  • 2 cups - chicken stock or low-sodium chicken broth
  • 1/4 - cup chopped cilantro
  • Directions:

    Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.

    Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.

    Mix in cilantro just before serving.

    Brief Description

    Beef Tacos (with tortillas)

    Main Ingredient:


    Category:  Beef

    Cuisine:  Mexican

    Prep Time:
    Cook Time:


    Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.



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    Posted On:

    October 5, 2020

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