Can I make this picadillo ahead of time?

Yes. Picadillo tastes better the next day as flavors deepen. Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of water if it's dry.

What's the difference between guajillo and ancho chiles?

Guajillos are milder, fruity, and slightly earthy; anchos are deeper, richer, and faintly sweet. Using both gives complexity. If you can only find one, double that amount.

How do I know when the potatoes are done?

Pierce with a fork or knife—they should be fork-tender but not falling apart, usually 15–20 minutes after adding them to the simmering chile-beef base.

Can I use fresh chiles instead of dried?

You can, but the flavor profile changes significantly. Fresh chiles are brighter and less concentrated. If substituting, use 3–4 fresh Fresno or poblano chiles and reduce simmering time to 10 minutes.

Should I remove seeds from the roma tomatoes?

Yes, as the recipe specifies. Removing seeds reduces excess liquid and prevents the picadillo from becoming watery.

Mexican Picadillo with Ground Beef & Chiles

Name: Mexican Picadillo with Ground Beef & Chiles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 roma tomatoes, seeded and diced; 1 Fresno chile, diced; 2 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 cups hot water; 1 lb ground beef; salt, to taste; 1 medium white onion, diced; 1 large russet potato, peeled and diced; 1 tsp paprika; 1 tsp dried oregano; 1 tsp ground cumin; 2 cloves garlic, minced; 1 packet sazón seasoning; black pepper, to taste; 1/2 cup beef stock; Corn tortillas, for serving; Diced white onion, for garnish; Chopped fresh cilantro, for garnish; Lime wedges, for serving

CookOSBeta

Mexican Picadillo with Ground Beef & Chiles | CookOS

Ingredients

2 roma tomatoes, seeded and diced
1 Fresno chile, diced
2 dried guajillo chiles, stems and seeds removedoptional
2 dried ancho chiles, stems and seeds removedoptional
2 cups hot wateroptional
1 lb ground beef
salt, to taste
1 medium white onion, diced
1 large russet potato, peeled and diced
1 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
2 cloves garlic, minced
1 packet sazón seasoning
black pepper, to taste
1/2 cup beef stock
Corn tortillas, for serving
Diced white onion, for garnishoptional
Chopped fresh cilantro, for garnishoptional
Lime wedges, for servingoptional

20 Ingredients

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Instructions

1
Begin by seeding and dicing the tomatoes and dicing the Fresno chile.
2
For a deeper flavor (optional), remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes to rehydrate.
3
Transfer the soaked chiles to a blender with a small amount of the soaking water and blend until a smooth puree forms. Set aside.
4
In a large skillet over medium-high heat, add the ground beef and break it apart. Season with salt and cook until browned.
5
Add the diced onion and potatoes to the skillet with the beef. Cook for a few minutes, stirring occasionally, until the onions begin to soften.
6
Stir in the paprika, oregano, cumin, and minced garlic. Cook for another minute until fragrant.
7
Add the diced Fresno chiles and tomatoes to the pan, followed by the sazón seasoning and fresh black pepper. Stir to combine.
8
Pour in the blended chile puree (if using) and the beef stock. Stir everything together well.
9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened and the potatoes are fork-tender.
10
Serve the picadillo warm on tortillas, garnished with diced white onion, fresh cilantro, and a squeeze of lime juice.