A budget-friendly Mexican home cooking dish where russet potatoes release starch to thicken the tomato broth, and a whole cinnamon stick balances acidity without adding sweetness. The double-browning technique creates layered flavors.
Equipment
- large, heavy-bottomed pot or Dutch oven
- wooden spoon
- slotted spoon
Ingredients
- 1.5 lbs lean ground beef (85/15)
- 3 medium Russet or Yukon Gold potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
- 1 medium white onion – finely diced
- 3 cloves garlic – minced
- 2 Roma tomatoes – blended or finely chopped
- 1 (8 oz) can tomato sauce – not marinara
- 2 cups beef broth – low sodium preferred
- 1 dried bay leaf
- 1 (3-inch) cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon smoked paprika (or regular)
- Salt and black pepper – to taste
- 2 tablespoons vegetable oil – divided
- Optional garnish: Fresh cilantro, crumbled queso fresco, or a squeeze of lime
Instructions
- Brown the beef: Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef. Do not stir for the first 60 seconds. Break it up with a wooden spoon and cook until no longer pink, about 5-6 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Transfer the beef to a bowl, leaving 1 tablespoon of drippings in the pot.
- Sear the potatoes: Add the remaining 1 tablespoon of oil to the same pot. Add the diced potatoes and a pinch of salt. Let them sit untouched for 2 minutes until the bottoms are golden and slightly crispy. Stir and cook for 3 more minutes.
- The aromatic base: Push the potatoes to one side. Add the diced onion to the empty space. Sauté for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
- Deglaze: Pour in the blended tomatoes and tomato sauce. Scrape the bottom of the pot to release browned bits. Let it bubble for 2 minutes.
- Spice and simmer: Return the browned beef to the pot. Add the beef broth, bay leaf, cinnamon stick, cumin, oregano, and smoked paprika. Stir everything together. Bring to a boil, then immediately reduce the heat to low. Cover the pot with a lid slightly askew.
- Simmer: Cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid has reduced to a thick, rustic sauce. If the sauce looks too thin at 20 minutes, remove the lid entirely for the last 5 minutes.
- Rest: Turn off the heat. Remove the bay leaf and the cinnamon stick. Let the picadillo rest, covered, for 5 minutes.
- Serve: Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime juice. Serve alongside white rice, refried beans, or inside warm flour tortillas.
Notes
The Potato Test: If a potato cube breaks easily when pressed against the side of the pot, it’s done. Too Salty? Add half a raw potato to the simmering liquid for 10 minutes, then remove and discard. Make it Spicy: Throw in 1 diced jalapeño (seeds included) with the onions. Leftovers: This is better the next day. Stores in the fridge for 4 days or freezes beautifully for 3 months.
Nutrition
Calories: 384 kcal · Protein: 28g · Total Fat: 18g · Saturated Fat: 6g · Carbohydrates: 28g · Dietary Fiber: 4g · Sugars: 4g · Sodium: 620mg · Potassium: 1080mg · Iron: 4.2mg · Vitamin C: 18mg
