Picadillio (Mexican Meat Course)
Picadillo is a flavorful Mexican meat dish combining lean beef with fruits, spices, and olives, offering a savory-sweet profile perfect for those who enjoy bold, aromatic flavors.
Ingredients
- 4 Tbsp. olive oil ⓘ
- 2 lb. chopped lean beef ⓘ
- 2 onions, finely chopped
- 1 clove garlic, crushed ⓘ
- 2 apples, peeled, cored and chopped
- 1 lb. tomatoes, peeled, seeded and chopped ⓘ
- 3 canned jalapeno chiles, sliced ⓘ
- 1/2 c. raisins ⓘ
- 1 oz. pimento-stuffed green olives, cut up ⓘ
- 1/2 pinch ground cinnamon ⓘ
- 1/2 pinch ground cloves ⓘ
- 1/2 pinch ground thyme ⓘ
- 1/2 pinch oregano ⓘ
- 1 small can pineapple chunks ⓘ
Instructions
- Heat olive oil in a large, heavy skillet and brown the meat.
- Add the chopped onions and crushed garlic, then brown together.
- Add the chopped apples, peeled and seeded tomatoes, sliced jalapeno chiles, raisins, cut-up olives, ground cloves, cinnamon, salt, and pepper.
- Simmer gently, uncovered, until cooked, about 20 minutes.
- Add pineapple chunks and fry the slivered almonds until golden.
- Add the fried almonds to the skillet and cook a few minutes longer before serving.
Tips & Substitutions
For a twist, consider swapping beef for ground turkey or chicken for a lighter version. You can also add diced bell peppers for extra color and flavor. If you prefer a sweeter touch, try using honey or agave syrup instead of raisins. Remember to taste as you go, adjusting spices based on your preference.
Serving Suggestions
Serve Picadillo over a bed of rice or with warm tortillas for a complete meal. It pairs beautifully with Beans Mexicana for a hearty spread. Consider garnishing with fresh cilantro or slices of avocado for added freshness. A side of creamy guacamole would complement the flavors well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of water if it seems dry. You can also microwave it in short intervals, stirring occasionally, for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Picadillio (Mexican Meat Course) contains roughly 282 calories, with 7g protein, 46g carbohydrates, and 9g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1523mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Picadillo ahead of time?
Absolutely! Picadillo tastes even better the next day as the flavors meld. Prepare it in advance and refrigerate it. Just reheat before serving, and it will be ready to enjoy. It's a great option for meal prep or gatherings.
What can I use instead of olives?
If you're not a fan of olives, consider using capers for a similar briny flavor, or simply omit them for a milder taste. You could also add chopped pickles or green beans for a different texture and flavor profile.
Is Picadillo spicy?
The level of spiciness in Picadillo can be adjusted to your preference. The canned jalapenos add some heat, but you can reduce or eliminate them for a milder dish. Alternatively, add more jalapenos or a dash of hot sauce for an extra kick if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).