Mexican Picadillo con Papas Recipe

Mexican Picadillo con Papas - likeinmexico

Every household in Mexico have their very own Mexican Picadillo Recipe, it’s the same with Carne con Chile the recipe varies all over the country.

Picadillo con Papas | Mexican Picadillo with Potatoes

Makes: 4 servings and bit extra
Time: 40 min (mas o menos)


  • 1 1/2 pounds Ground Beef
  • 1 Potato, Peeled and Chopped in small cubes.
  • 1 Carrot chopped in small cubers (optional)
  • 1 tsp oil (I used olive oil)
  • 1 Medium size white Onion, chopped.
  • 2 Garlic Cloves, minced.
  • 5 Tomatillos, husk removed, cooked and chopped (Bring water to boil and add tomatillos, tomatillos are ready when colour change to brighter green)
  • 3 Jalapeños, cooked and chopped in small pieces.
  • 1 tsp Cumin
  • 1 Chicken bouillon
  • 1/4 cup water
  • Salt and Pepper to taste

    How to Make Mexican Picadillo con Papas: 

  1. Bring Water to boil and cook the potato (peeled) (15 min) Set a side, let it cool and chopped.
  2. Heat coconut oil in a pan and brown the ground beef, working in batches add ground beef to pan and cook until browned, seasoned, remove excess of oil and set a side.
  3. Using same pan where ground beef was browned add onion and garlic until fragrant.
  4. Add to the onion, garlic, ground beef, potatoes, carrots, chopped tomatillos, chopped jalapeños, cumin, half chicken bouillon, water, season with salt – pepper and stir well.
  5. Let it boil for about 5 min then reduce heat to medium – low and let it simmer for about 20 min / until almost all liquid is absorbed. Taste and if need add salt & pepper.
  6. Serve with Mexican Rice and warm corn tortillas and avocado on the side
    * I love taco nights, and I often prepare this Mexican Picadillo con Papas.
    Kept it simple, add a splash of lime, salsa verde, bunch of spinach and a bit of shredded chihuahua cheese as the photo below. It’s a bit of Tex-Mex taco style.*Jalapeno pepper can be substitute for serrano pepper, poblano pepper, cuban pepper, any pepper of your choice!*Here is another  Mexican Picadillo Recipe
Mexican Picadillo con Papas Recipe
Taco de Picadillo con Papas, Salsa Verde and Spinach
Picadillo @likeinmexico
Sope de Picadillo con Papas, Queso y Salsa Verde

Buen Provecho, Enjoy!

Valeria V.


Day of the Death (in Spanish Día de Muertos)

Día de Muertos is one of the most important yearly celebrations in the Mexico, and is celebrated throughout the country.
Día de Muertos is about remember and honor our deceased loved ones.

picture by Christine Zenino

Día de Muertos consist in building private Altars in homes, schools, communities and Visit cemeteries to remember the love ones and bring back their spirit.
Families gathering together for a main reason which is gather with family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey.

Altars also called ofrendas are made to honor the deceased placing flowers, skulls, candles, foods, beverages, photos and memorabilia of the departed.

altar-de-muertos-anatomia-like-in-mexico Continue reading “Day of the Death (in Spanish Día de Muertos)”

Attention Avocado Lovers: Mexican Avocado Tips + Five Minutes Guacamole Recipe

If there is something I gotta have in my kitchen (other than tortillas, jalapeños and beans) is avocados; But sometimes (most of the time) Avocados at the grocery store are not always ready and ripe enough when we want them or need them, right?
Well, here I have some Traditional Mexican Tips for you:  

How to Choose Avocados?

The best way to tell if Avocado is ready for immediate use is to gently squeeze it in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

When to buy avocados?

Buy the avocados when are not ripped  (still green / very green).
Wrap them in a kitchen towel or Brown Paper Bag and place them in a dark spot like the Oven or Kitchen Pantry.
It takes around 2 to 3 days to start getting ready.

How to keep Fresh Avocado?

• If you like to have avocado always on hand like me, don’t wrap all avocados and place them in the stove. Wrap ONLY the avocados you’ll need at the time, so like that you will always have fresh avocados!

• If want to store half cut avocado, sprinkle it with lemon or lime juice and place in an airtight container.

• If refrigerated guacamole turns brown during storage, simply discard the top layer before using it OR add a teaspoon of Milk and mix well.  

** Avoid using a microwave to accelerate the ripening process.
** Please set up a reminder on your phone  with the following message: “Don’t forget the avocados!!”

Five minutes Guacamole Recipe 

Often I don’t have a lot of time to prepare a full meal or a  and one of my best save by the bell is a simple but yummy Guacamole. Honestly I think you can add guacamole to almost everything!  Try it in tacos like chickenfish tacos, and/or Chicken fajitascrispy taquitos, or why not? substitute those microwave pop corn with a guacamole and chips or crackers.

Makes: 1 1/2 cups of guacamole
Prep Time: 5  min

2 Avocados
1 Lime or Lemon
Pinch of chile en polvo – chilli powder to taste
Pinch of Salt and Pepper to taste

Mix all the ingredients until well combined. Taste Salt and Add if need. Is up to you if you would like to get a smooth or chunky consistency.

Enjoy! Buen Provecho!


Con el antojo de un Clásico Caldillo Durangueño

Craving for a Classic Caldillo durangueño?
Recipe Here ————>

Exquisite Mexican Soup – Corn and Roasted Poblano Soup

Exquisite Mexican Soup from Mexican Chef Oropeza
Chef Oropeza is a well known Mexican Chef – his cooking characterize for combining the traditional mexican food + homestyle Mexican Food and the touch of contemporary Mexican Cuisine.

Corn and Roasted Poblano Soup
Sopa de Elote y Poblano Rostizado

Recipe Here: 

Taken from: @chefOropeza