Mexican Picadillo Recipe (Picadillo de Rancho)

Name: Mexican Picadillo Recipe (Picadillo de Rancho)
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 12 serving
Ingredients: 6 tablespoons oil; 2 large tomatoes; 2 peeled yellow onions; 3 garlic cloves; 2 peeled and stemmed tomatillos; 1 tablespoon cumin seed; 2 pounds top round beef; 8 cups beef stock; 1 seeded chile de arbol; 1 seeded guajillo chile; 4 peeled and large diced large Yukon potatoes; 2 large diced green zucchinis; 4 peeled and large diced large carrots; 4 thickly sliced leaves of swiss chard; salt and pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings
12
Calories
258 kcal
Course
Main Course, Soup
Cuisine
Mexican, Cuban

Mexican Picadillo Recipe (Picadillo de Rancho)

Frida Davis

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This delicious Picadillo recipe is loaded up with slow cooked shredded beef and vegetables in a delicious zesty tomato and chile broth.

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Ingredients

Servings

6 tablespoons oil
2 large tomatoes stems removed
2 peeled yellow onions
3 garlic cloves
2 peeled and stemmed tomatillos
1 tablespoon cumin seed
2 pounds top round beef cut into large chunks
8 cups beef stock
1 seeded chile de arbol
1 seeded guajillo chile
4 peeled and large diced large Yukon potatoes
2 large diced green zucchinis
4 peeled and large diced large carrots
4 thickly sliced leaves of swiss chard
salt and pepper to taste

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Instructions

Add 2 tablespoons of oil to a large rondeau pot over medium-high heat and roast the tomatoes, tomatillos, garlic, and onion sliced in half until browned on all sides, which takes about 10 to 15 minutes total.
Remove the vegetables and then add the cumin seeds and cook over low heat just for 1 to 2 minutes until lightly toasted. Set aside on top of the vegetables.
Next, season some top round beef that has been cut into smaller chunks with salt and pepper.
Add 2 more tablespoons of oil to that same rondeau pan over medium-high heat and sear those chunks of beef until they are well browned on all sides, which takes about 10 to 15 minutes. Set the beef aside.
In that same pan add a peeled onion that has been medium-diced and brown well for about 20 minutes over low to medium heat.
Deglaze the pan with beef stock and season well with salt and pepper.
Add the seared beef back into the pan and cover and cook on medium heat for about 60 minutes or until the meat easily shreds apart.
With about 20 minutes or so left in the beef braising process, remove the seeds from some chiles de arbol and guajillo chile and add them to the rondeau pan with the beef and cook just until reconstituted and softened.
Set the beef to the side on a plate and add the softened chiles to a blender along with the original roasted tomatoes, tomatillos, garlic, onions, and cumin seeds, as well as about 1 cup of the braising broth and puree until completely smooth. Set aside. See notes.
Pour out the remaining broth into another pot and keep warm.
In the same pot add the remaining 2 tablespoons of oil and sauté the potatoes, zucchinis, carrots, and swiss chard over medium-high heat until very lightly browned, which takes about 5-7 minutes.
While the vegetables are sautéing, shred the beef with two forks.
Once the vegetables are lightly browned, add in the shredded beef, warm braising beef broth, and pureed vegetable mixture. Adjust the seasonings with salt and pepper.
Serve in a bowl by itself or alongside some Mexican rice and hot corn tortillas.

Notes

Make-Ahead: You can make this recipe up to 1 day ahead of time, just follow the reheating instructions below.
How to Store: You can store this picadillo covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving.
How to Reheat: Add the desired amount of picadillo to a medium-size sauce pot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.
You can substitute the top or bottom round beef with ground beef, which will make this recipe preparation much quicker.
Some other vegetables you can add are green beans, chayote, mushrooms, cabbage, and/or peas.
Additional chiles you can use are chipotles or ancho chiles.
When blending anything hot, you must remember to remove that center cap to the top of the blender so that it does not build up pressure and explode. Also, remember to start on low speed and then turn it up once it gets going.

Nutrition Information

Show Details

Calories 258kcal (13%) Carbohydrates 19g (6%) Protein 23g (46%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 46mg (15%) Sodium 422mg (18%) Potassium 1136mg (32%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4714IU (94%) Vitamin C 28mg (31%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 258 kcal

% Daily Value*

Calories	258kcal	13%
Carbohydrates	19g	6%
Protein	23g	46%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	46mg	15%
Sodium	422mg	18%
Potassium	1136mg	24%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	4714IU	94%
Vitamin C	28mg	31%
Calcium	69mg	7%
Iron	3mg	17%