(Traditional Ground Beef with Potatoes)

This Authentic Mexican Picadillo is a classic homemade dish made with seasoned ground beef, tender potatoes, tomatoes, carrots, and traditional Mexican spices. It’s a simple, comforting meal that is full of flavor and perfect served with warm tortillas, rice, or beans.

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Ingredients

For the Picadillo

• 2 lbs (900 g) ground beef
• 2 tbsp vegetable oil or olive oil
• 1 medium white onion, finely diced
• 4 cloves garlic, minced
• 3 medium potatoes, peeled and diced into small cubes
• 2 carrots, peeled and diced
• 3 Roma tomatoes, chopped
• 1 cup tomato sauce
• 1 green bell pepper, diced
• 1–2 jalapeños, finely chopped (optional)
• 2 cups beef broth or water

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Seasonings

• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 bay leaf
• Salt and black pepper, to taste

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Optional Additions

• ½ cup frozen peas
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup green olives, sliced (traditional in some Mexican regions)
• 1 small zucchini, diced
• 1 chipotle pepper in adobo sauce for a smoky kick

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Instructions

1. Cook the Ground Beef

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
3. Drain excess grease if needed.

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2. Build the Flavor

1. Add diced onion and cook for 3–4 minutes until softened.
2. Add garlic and cook for 30 seconds.
3. Stir in cumin, chili powder, oregano, smoked paprika, coriander, salt, and pepper.
4. Cook for 1 minute until the spices become fragrant.

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3. Add Vegetables & Simmer

1. Add potatoes, carrots, bell pepper, tomatoes, tomato sauce, and jalapeños.
2. Pour in beef broth and add the bay leaf.
3. Stir well and bring to a gentle simmer.
4. Cover and cook for 30–40 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.

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4. Finish the Picadillo

1. Remove the bay leaf.
2. Add peas if using and cook for another 3–5 minutes.
3. Stir in fresh cilantro and lime juice.
4. Taste and adjust salt and seasoning.

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Serving Suggestions

Serve your Authentic Mexican Picadillo with:

• Warm corn or flour tortillas
• Mexican rice
• Refried beans
• Charro beans
• Fresh avocado
• Pico de gallo
• Salsa verde
• Fried eggs for a breakfast-style meal

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Tips for the Best Authentic Picadillo

• Use 80/20 ground beef for the best flavor and texture.
• Dice potatoes evenly so they cook at the same time.
• Let the picadillo simmer slowly so the sauce becomes rich and flavorful.
• For a more traditional flavor, blend tomatoes, onion, and garlic into a smooth sauce before adding.
• Leftovers taste even better the next day as the flavors develop.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat gently on the stovetop with a splash of broth if needed.

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Authentic Mexican Picadillo Recipe (Traditional Ground Beef with Potatoes)

Ingredients:
1 ½ lb beef steak (thinly sliced)

1 medium onion (sliced)

1-7 oz can of roasted and sliced poblano peppers (read notes)

1 lb potatoes (peeled and cut into cubes)

½ tsp garlic powder

½ tsp ground cumin

3 Tbsp olive oil

salt and pepper

For ranchero salsa
1 lb tomatoes

½ small onion

2 jalapeño peppers

1 garlic clove

½ tsp cumin seeds

salt

Directions:
Make Ranchero Salsa
Roast tomatoes, jalapeño peppers, onions and garlic on a cast iron skillet or comal until soft and charred.
Place garlic, cumin seeds, salt and onion in a blender with ½ cup water. Blend for about 1 minute then add chilies and tomatoes and pulse two or three times to give the salsa a “rustic” texture. Or you can also use a molcajete and grind all ingredients to your desired consistency.

Make bistec ranchero
Season the meat with salt, garlic powder, pepper and cumin.
Add oil to a pan and sear the meat for one minute over high heat.
Cover the pan and set the heat to the lowest. This will allow the meat to cook in its own juices and become very tender.
If you see the meat is still not cooked through add a little bit of water to create some steam and allow to keep cooking. Cook for about 30 minutes or until meat is very tender.
Once the meat is cooked, add onions and potatoes and stir for 2 minutes over moderate heat.
Now, pour in the ranchero salsa and season with salt.
Pour in water enough to cover the ingredients, bring to a boil and then mix in the can of roasted peppers (drained).
Cover the pan, set heat to medium-low and allow to cook until potatoes are tender (about 10 minutes) mixing from time to time.

Enjoy !

Ingredients

For the shells

• 24 jumbo pasta shells
• 450 g (1 lb) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 120 ml (½ cup) water
• 1 can (425 g / 15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Mexican-blend cheese, divided

For the sauce

• 2 cups salsa (medium or mild)
• 1 cup enchilada sauce

Toppings (optional)

• Sour cream
• Chopped cilantro
• Diced tomatoes
• Sliced green onions
• Jalapeño slices

Instructions

1. Preheat your oven to 190°C (375°F).
2. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water.
3. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
4. Add garlic and cook for 30 seconds. Stir in taco seasoning and water. Simmer for 2–3 minutes.
5. Mix in black beans, corn, and 1 cup of the shredded cheese. Remove from heat.
6. In a bowl, combine the salsa and enchilada sauce.
7. Spread about 1 cup of the sauce mixture across the bottom of a 9×13-inch baking dish.
8. Fill each cooked shell with the beef mixture and place them in the baking dish.
9. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining 1 cup cheese.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
11. Let rest for 5 minutes before serving. Top with sour cream, cilantro, tomatoes, green onions, or jalapeños if desired.

Serving Suggestion

Serve with Mexican rice, refried beans, or a simple avocado salad for a complete meal.

Serves: 6–8 people
Prep Time: 20 minutes
Cook Time: 35 minutes

A Michelada is a refreshing Mexican beer cocktail made with cold beer, lime juice, savory sauces, and spices. It’s often compared to a spicy Bloody Mary but with beer instead of vodka.

Ingredients (1 serving)

For the glass rim:

• 1 lime wedge
• 1–2 tablespoons Tajín or chili-lime seasoning
• Optional: coarse salt

For the Michelada:

• 1 bottle or can of Mexican lager (12 oz / 355 ml) — such as Corona Extra, Modelo Especial, or Pacifico Clara
• 2 tablespoons fresh lime juice
• 1 tablespoon Clamato juice (optional, but traditional in many versions)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (like Tabasco or similar)
• ½ teaspoon soy sauce (optional)
• A pinch of black pepper
• A pinch of chili powder
• Ice (optional)

Optional additions:

• Celery stalk
• Shrimp or seafood garnish (for a coastal-style Michelada)
• Cucumber slices
• Extra Tajín on top

Instructions

1. Prepare the glass
   • Rub a lime wedge around the rim of a large chilled glass.
   • Dip the rim into Tajín (or a mixture of chili powder and salt).
2. Mix the flavors
   • Add lime juice, Worcestershire sauce, hot sauce, soy sauce, black pepper, and chili powder to the glass.
   • Add Clamato juice if using.
   • Stir well.
3. Add beer
   • Fill the glass with ice if desired.
   • Slowly pour in the cold beer to avoid too much foam.
   • Gently stir.
4. Serve
   • Garnish with a lime wedge and enjoy immediately.

Spicy Michelada Variation

For a stronger kick:

• Add extra hot sauce
• Add a pinch of cayenne pepper
• Add sliced jalapeño
• Use more Tajín on the rim

Tip: The best Michelada is ice-cold, so chill the beer and glass beforehand. It’s especially popular with Mexican food, tacos, grilled meats, and seafood.

Ingredients:
3 cups masa harina (corn dough)

1 ½ cups chicken or vegetable broth (adjust for consistency)

1 cup vegetable oil or melted butter

1 tsp baking powder

1 tsp salt

3 cups shredded cheese (Oaxaca, mozzarella, or a blend)

1-2 roasted poblano peppers, sliced into strips

1 medium onion, sliced thinly

1 cup green chile (or roasted poblano, optional)

Corn husks for wrapping (soaked in water for 30 minutes)

Directions:
In a large bowl, combine the masa harina, salt, and baking powder.

Add the vegetable oil or melted butter and gradually mix in the broth, stirring until a soft dough forms. The masa should be smooth and pliable.

Set the masa aside and prepare the filling. Slice the roasted poblano peppers into strips and chop the onions.

Lay a soaked corn husk flat on your surface. Spread a spoonful of masa on the husk, leaving space on both sides and the bottom.

Add a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.

Carefully fold the sides of the husk toward the center and fold the bottom up to close the tamale.

Steam the tamales in a large pot with a steamer basket, covering with a clean towel or extra husks to prevent steam from escaping. Steam for 1 to 1 ½ hours, or until the masa pulls away from the husk and the tamale is cooked through.

Let the tamales rest for about 10 minutes before serving.

Enjoy your delicious Tamales de Rajas con Queso! 🌮🧀