Mexican Picadillo, Sonoran Style
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 people
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Calories
283 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Picadillo, Sonoran Style
Description
This version of Mexican Picadillo uses ground venison sautéed in lard until well browned, creating depth of flavor. Chopped onion, carrot, potato, and hot chilies add texture and layers of taste. Roasted green chiles and crushed roasted tomatoes contribute smokiness and brightness, while green olives add a subtle briny contrast. A blend of oregano, cumin, and black pepper rounds out the savory profile. The combination is simmered in venison stock until the desired consistency is reached, whether more soupy or drier according to preference.
The picadillo can be served as a filling for burritos or other Mexican dishes, with the potatoes especially helpful for a bulkier texture. The heat level can be adjusted using different types of chiles, making it adaptable. This makes a flavorful, richly spiced meat preparation that can stand as a dinner entrée or versatile base for Mexican-style meals.
For best results, use finely ground meat to achieve the characteristic texture. If roasting your own green chiles is not feasible, canned roasted green chiles can be substituted without losing much flavor. The olives can be omitted if desired, as they are not a universal ingredient in all picadillo versions.
Ingredients
- 3 tablespoons lard or some other fat, freshly rendered
- 2 pounds venison ground or other meat
- 1 white onion large, chopped fine
- 1 carrot peeled and diced
- 1 cup potato optional, peeled, diced
- salt
- chiltepin chile or any hot chile, dried, crushed
- 4 cloves garlic chopped fine
- 1 cup Hatch Chile about 4 to 6 chiles, roasted, chopped or Anaheim or poblano chiles
- 2 to 4 tomato roasted whole, crushed by hand
- 10 green olive chopped
- 2 teaspoons oregano Mexican if possible, dried
- 1 teaspoon cumin ground
- 1 teaspoon black pepper ground
- 2 cups venison stock or any other stock
Instructions
- Heat the lard over high heat in a large skillet; I use a cast iron frying pan. Add the venison, spreading it out in an even layer. Salt it well. Sear this without touching for 2 to 3 minutes. Then stir well and sear some more. You want the meat to get legitimate browning, not just turning gray. Sometimes this takes 10 minutes or so.
- Add the onion, carrot, potato and hot chiles, if using. Mix well and cook these for about 5 minutes, stirring often.
- Add all the remaining ingredients and stir to combine. Turn the heat down to medium and let this simmer for maybe 5 to 10 minutes, until it is as soupy or as dry as you like.
Notes
- Use finely ground meat to preserve the classic texture; a 4.5 mm grind size works well if grinding yourself.
- Add diced potatoes when making burritos to provide more bulk and texture to the filling.
- Substitute canned roasted green chiles if fresh roasting is inconvenient.
- Adjust the heat level by choosing preferred hot chiles; chiltepin chiles can be replaced with red pepper flakes, cayenne, serranos, habaneros, or others.
- Skip olives if you prefer, as they are optional and not present in every version of picadillo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 389mg | 16% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1431IU | 29% |
| Vitamin C | 13mg | 14% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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