Time Traveling Table

When I told people this recipe was on my 1994 Mexico menu, I got a few confused looks. “That’s Mexican?” Honestly… I kind of had the same reaction. Meat and potatoes feel so deeply tied to American comfort food that it’s easy to forget they’re comfort food in a whole lot of places. When you’re trying to stretch a pound of meat to feed a family, those humble potatoes do a pretty fantastic job no matter what country you’re in.

The difference is in the details. Mexican picadillo isn’t seasoned like American hamburger hash or shepherd’s pie filling. Instead, it’s built around tomatoes, onion, garlic, and simple vegetables, then served with warm tortillas, beans, fresh pico de gallo, and rice. It’s proof that the same basic ingredients can tell completely different stories depending on where you are in the world.

This meal just felt… comforting. It’s the kind of dinner that tastes like somebody’s grandma has been making it forever. Nothing is flashy. Nothing is complicated. It’s simple, filling, and exactly the sort of meal you’d hope was waiting for you after a long day. I would make this again in a heartbeat.

By the 1990s, picadillo had become one of the most common everyday meals in Mexican homes. It wasn’t reserved for holidays or celebrations. It was weeknight food. Affordable, nourishing, and endlessly adaptable depending on what vegetables were in season or what happened to be in the refrigerator. Every family had their own version, but the goal was always the same: make something hearty, delicious, and filling enough that everyone left the table satisfied.

Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

• 900 g ground beef (2 pounds)
• 30 ml vegetable oil, if needed (2 tablespoons)
• 225 g medium white onion, diced (1 medium)
• 3 garlic cloves, minced
• 340 to 400 g Roma tomatoes, diced or blended for a smoother sauce (4 Roma tomatoes)
• 400 g Yukon Gold or white potatoes, peeled and diced into 1.25 cm (½-inch) cubes (about 2 medium)
• 170 g carrots, peeled and diced (about 2 medium)
• 140 g frozen peas (1 cup)
• 33 g tomato paste, optional (2 tablespoons)
• 240 ml beef broth or water (1 cup)
• 6 g salt, or to taste (1 teaspoon)
• 1 g black pepper (½ teaspoon)

Optional

Choose one if desired:

• 1 bay leaf
• ¼ teaspoon dried oregano

Instructions

1. Brown the Beef

Heat a large skillet or Dutch oven over medium-high heat.

If using very lean beef, add the vegetable oil. If your beef has enough fat, you can skip it.

Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles as it browns.

Drain any excess grease if necessary.

2. Cook the Aromatics

Add the diced onion and minced garlic to the beef.

Cook for about 5 minutes, stirring occasionally, until the onion has softened and become translucent.

3. Build the Sauce

Stir in:

• Roma tomatoes
• Tomato paste, if using

Cook for 5 to 8 minutes, stirring occasionally, until the tomatoes soften and create a light sauce.

4. Simmer the Vegetables

Add:

• Potatoes
• Carrots

Pour in the beef broth or water.

Season with:

• Salt
• Black pepper
• Bay leaf or oregano, if using

Stir to combine.

Bring to a gentle simmer, then reduce the heat to medium-low.

Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender.

5. Finish the Picadillo

Stir in the frozen peas.

Continue cooking for 3 to 5 minutes, until the peas are heated through and the potatoes are fork tender.

Taste and adjust the seasoning if needed.

If you used a bay leaf, remove it before serving.