Mexican Picadillo

This gluten-free MEXICAN PICADILLO is a savory dish that’s incredibly versatile. While there are many variations (Cuban may be my next favorite), this version is a delicious balance of comfort food and fresh ingredients.

Made with lean ground beef, tender potatoes, carrots, and a homemade roasted salsa, every bite is loaded with bold, savory flavors and wholesome ingredients. It's hearty enough to satisfy the whole family while still being simple enough to make any night of the week.

What really sets this recipe apart is the homemade salsa. Roasting the tomatoes, tomatillos, poblano, jalapeño, and onion before blending them creates a rich, smokey sauce that's brightened with Mexican oregano and fresh garlic. As the beef and vegetables simmer, they soak up all of those delicious flavors, resulting in a dish that's rich, comforting, and incredibly satisfying.

Serve this skillet with warm tortillas, over rice or cauliflower rice, or enjoy it just as it is with a squeeze of fresh lime and a sprinkle of cilantro. It's naturally gluten-free, packed with protein and vegetables, and makes fantastic leftovers for lunch the next day.

INGREDIENTS

2 Tbsp avocado oil, divided

3 Roma tomatoes, halved

2 cups yellow onion, chopped, divided

1 poblano pepper, seeded

1 jalapeño, seeded

2 tomatillos, husked 

3/4 cup beef broth

4 tsp dried Mexican oregano, divided

1 lb ground beef

1 1/2 Tbsp fresh garlic, minced

2 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp smoked paprika 

1 1/2 tsp salt, more to taste

1/2 tsp black pepper

1/2 tsp chili powder

1/2 tsp ground ancho chile

2 cups yellow potatoes, rinsed and diced

1/2 cup carrots, sliced

2 Tbsp fresh cilantro, more for garnish

Fresh lime, for garnish

HOW TO MAKE

-Set oven to broil on high.

-Line a medium-sized baking sheet with parchment paper.

-Place tomatoes, 1 cup onion, poblano, jalapeño, and tomatillos on baking sheet.

-Drizzle vegetables with 1 Tbsp avocado oil, and broil for 10 minutes.

-Once slightly charred, remove baking sheet, and let vegetables cool for 3 minutes.

-Carefully put charred vegetables, broth, and 2 tsp Mexican oregano into a blender, and blend until smooth.

-In a large, deep skillet (at least 12 inches) add 1 Tbsp avocado oil, and sauté 1 cup onion over medium heat for 5 minutes.

-Add ground beef, and cook until lightly browned, breaking it up as you go.

-Add garlic to beef, and let sauté for 1 minute. Stir so it doesn’t burn. 

-Stir in tomato paste, cumin, smoked paprika, 2 tsp Mexican oregano, salt, pepper, chili powder, and ancho chile. Let sauté for 1 minute.

-Add the potato and carrots, stir together, and sauté for 5 minutes.

-Carefully pour in salsa from blender and stir together.

-Simmer on medium-low, covered, for 15 minutes. Then uncover, and cook for 10-15 more minutes, or until potatoes are fork-tender. If you want it less saucy, keep cooking for a few more minutes.

-Taste for salt adjustments.

-Remove from heat and stir in fresh cilantro.

-Garnish with more fresh cilantro and a lime squeeze. Enjoy!