Picadillo - Mexican stew with minced meat and vegetables

Pure Mexican home cooking presents us YouTuber and Instagrammer Rarotonga with this Mexican picadillo recipe of which there are many variants in Mexico again. With the new recipe video is explained to you again step by step how you cook the dish. We thank you that we have the video from her YouTube Channel, may show at this point. Even if you would need in this case only one of the ingredients from our store. But it is highly recommended to use the here linked Mexican Oregano used instead of the oregano sold in German supermarkets.

The explanatory video for the Picadillo recipe can be found here and below the steps again in text form.

Disclaimer: The information given by Rarotonga in your video about health or healing / healthy effects of food and beverages are the private opinion of the author of the video responsible for the content - we as MexicoMiAmor.de recommend the products exclusively because of the taste and do not give any health recommendation at this point.

And now follows the text version of the recipe of the authentic picadillo dish from Mexico.

Ingredients

 

• 800g ground beef

• 6 Carrots

• 1 Cup of Peas

• 1 Red bell bell pepper

• 1/2 tea spoon Mexican Oregano (has more aroma)

• 1 Onion (red/white)

• 2 corn cobs ( the kernels) or a small can of corn

• *Salt ( I used 1 tablespoon)

• 200ml water for mixing

• Black pepper, white pepper to taste

 

Kitchen Utensils

 

• Cutting board

• Cutting knife

• Large pot with lid

• Stand blender

• Cooking spoon and soup ladle for serving

 

For garnish / side dishes

 

• Cooked rice
• Avocado slices
• Chopped coriander
• Lime juice
• Optional: for the sharp touch put on topchopped Jalapeños.

 

Preparation of the Picadillo Mexican style

1. Chop the onions into small pieces.
   
   

2. Heat large saucepan with some cooking oil over medium heat and add onions, sauté for 2-3 minutes.
   
   

3. When the onion is fried until translucent, add the garlic powder, continue to sauté briefly.
   
   

4. Add ground meat, stirring constantly to prevent large lumps from forming. When the meat is loose and browned, cover the pot.
   
   

5. Remove leaves from corn on the cob. (Corn from the can can also be taken). If possible, cut the kernels from the cob so that you do not cut off very much of the solid part of the cob with.
   
   

6. Remove the seeds from the peppers and cut the peppers into small strips.
   
   

7. Peel potatoes and carrots and cut into small pieces.
   
   

8. Add all the vegetables to the meat in the pot. Stir well, put the lid back on the pot and simmer over low heat.
   
   

9. Remove the green stalk from the tomatoes and cut them into quarters. Put the tomatoes in a blender with a tablespoon of salt and 200 ml of water. Then blend for a long time.
   
   

10. Add the mix to the pot and stir well. Season with black white pepper and the Mexican oregano and stir. Simmer for another 30 minutes over low heat. After that the picadillo is ready to serve.
    
    

11. Garnish the picadillo with avocado slices, cooked rice and plucked cilantro. Add jalapeño slices for a bit of heat, if desired.

 

Bon appétit!

Rarotonga, as always thank you for the video and the recipe for which you have put a lot of effort, we wish you more subscribers on your YouTube Channel (Link) or more followers on your Instagram Account (Link), so that you will bring us many more videos.

Do you like the recipe? Then write a comment below this article!