Mexican Beef Picadillo

Savoury minced beef cooked with potato, carrot, tomato, raisins and olives, a staple of Mexican home cooking.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 2 tbsp vegetable oil
  • 1 white onion, finely chopped
  • 3 cloves garlic, crushed
  • 600g beef mince, 15% fat
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • 1 large potato, peeled and diced into 1cm cubes
  • 1 carrot, peeled and diced into 1cm cubes
  • 400g tin chopped tomatoes
  • 200ml beef stock
  • 50g raisins
  • 50g pimento-stuffed green olives, sliced
  • 1 tbsp white wine vinegar
  • 1 tsp fine salt
  • Cooked rice, tortillas or tostadas, to serve

Method

  1. Heat the oil in a large frying pan and soften the onion for 6 minutes. Add the garlic and cook for 1 minute.

  2. Add the mince and fry over a high heat for 6 to 8 minutes, breaking it up, until browned.

  3. Stir in the cumin, cinnamon and oregano and cook for 1 minute.

  4. Add the potato, carrot, tomatoes and stock and bring to a simmer. Cover and cook for 15 minutes.

  5. Stir in the raisins, olives, vinegar and salt and cook uncovered for 8 to 10 minutes until the vegetables are tender and the sauce is thick.

  6. Serve with rice, in warm tortillas or on crisp tostadas.