Grass-Fed Beef · Mexican
Mexican Beef Picadillo
Picadillo is the everyday ground-beef hash of Mexican homes: beef simmered with tomato, potato and carrot, ready for tacos, tostadas, gorditas or chiles rellenos. Our 95% lean grass-fed ground beef keeps it light, while a little bone broth adds the savory depth that leaner meat sometimes lacks.
- Prep15 min
- Cook30 min
- Total45 min
- Servings5
Ingredients
- 1 kg organic grass-fed premium ground beef, 95% lean $340
- 1 tbsp olive oil
- 1/2 white onion, finely chopped
- 2 garlic cloves, minced
- 4 Roma tomatoes, blended with 1/4 onion
- 2 medium potatoes, diced small
- 2 carrots, diced small
- 1/2 cup peas (fresh or frozen)
- 1 cup organic beef bone broth $215
- 1 serrano chile, minced (optional)
- 1 bay leaf, 1/2 tsp cumin, salt and pepper
- Fresh cilantro
Instructions
- Heat the oil in a large skillet over medium-high heat and sauté the onion and garlic for 2 minutes.
- Add the ground beef and cook, breaking it up, until browned and any liquid has evaporated, about 8 minutes.
- Season with salt, pepper and cumin, then pour in the blended tomato and fry for 3–4 minutes.
- Add the potatoes, carrots, serrano, bay leaf and bone broth. Cover and simmer for 12–15 minutes until the vegetables are tender.
- Stir in the peas and cook uncovered 3–4 minutes more until the sauce is thick but still juicy.
- Adjust the seasoning and finish with chopped cilantro.
- Serve with white rice and tortillas, or use it to fill tacos, tostadas, empanadas or chiles rellenos.
Tips
- Cut the potatoes and carrots small and even so they cook at the same time as the meat.
- For a festive version add raisins, olives and slivered almonds.
