Savory-sweet ground beef hash with potatoes and raisins
Picadillo
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Picadillo
Savory-sweet ground beef hash with potatoes and raisins
★4.6(20)
A comforting Mexican ground beef dish studded with potatoes, tomatoes, and raisins for a sweet-savory contrast. Versatile enough to fill tacos, empanadas, or serve over rice.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Picadillo varies from country to country across Latin America, but the Mexican version is a beloved weeknight staple. The combination of warm spices, tomato, and raisins creates a uniquely comforting flavor.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Picadillo captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground beef
- 2 medium potatoes, diced small
- 1 can (14 oz) diced tomatoes
- ¼ cup raisins
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- 1
Brown ground beef in a large skillet over medium-high heat, breaking it into small pieces.
- 2
Add diced potatoes, cumin, and a pinch of cinnamon, cooking for 3-4 minutes.
- 3
Pour in diced tomatoes with their juices and stir in the raisins.
- 4
Simmer covered for 15-18 minutes until potatoes are tender.
- 5
Season with salt and pepper, and serve with warm tortillas, over rice, or as a filling for empanadas.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Ground beefGround turkey or pork
Both work well with the same seasonings
RaisinsDried cranberries or chopped dried apricots
Similar sweet-savory balance
Tips & Storage
Pro Tips
Add diced carrots and peas for a more colorful and nutritious version.
Toast the raisins briefly in the pan before adding other ingredients for deeper flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Freezes well for up to 3 months.
Reheating
Warm in a skillet over medium heat, adding a splash of water if needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (65mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates18g
Fat30g
Fiber520mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the raisins?
- Yes, though they add the signature sweet-savory contrast that makes picadillo special.
- What else can I use picadillo for?
- It is a great filling for empanadas, chiles rellenos, tacos, and quesadillas.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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