Smoky Mexican Picadillo with Potatoes & Roasted Chili Sauce
This comforting Mexican classic is all about deep flavor and simple ingredients. Juicy ground beef, tender potatoes, and a rich roasted chili-tomato sauce come together in a dish that’s rustic, satisfying, and full of tradition. The smoky aroma alone will make your kitchen feel warm and inviting.
Ingredients
For the Picadillo
1.5 lbs (680 g) ground beef (80/20 for best flavor)
2 medium potatoes, peeled and diced into small cubes
½ cup onion, finely diced
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
For the Roasted Chili Sauce
2 ripe Roma tomatoes
3 jalapeños
1 serrano pepper (optional, for extra heat)
2 garlic cloves
¼ cup water
1 teaspoon oil
Instructions
1. Prepare the Roasted Sauce
Heat a small skillet over medium heat and add the oil. Place the tomatoes, jalapeños, serrano (if using), and garlic into the pan. Roast for about 8–10 minutes, turning occasionally, until the skins are blistered and slightly charred.
Transfer everything to a blender, add the water, and blend until smooth. Set aside—this smoky, vibrant sauce is the heart of the dish.
2. Cook the Picadillo
In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it into small crumbles as it cooks. Season with salt and black pepper.
Drain most of the excess fat, leaving just a little for flavor.
Add the diced potatoes and onion to the skillet. Cook for 5–7 minutes, stirring occasionally, until the onion softens and the potatoes begin to slightly tenderize.
3. Simmer to Perfection
Pour the roasted chili sauce over the beef mixture and stir well to combine.
Reduce the heat to low, cover, and let it simmer for 15–20 minutes. Stir occasionally, allowing the potatoes to become fork-tender and the sauce to thicken into a rich, savory coating.
4. Final Touch & Serve
Taste and adjust seasoning if needed. Serve hot and enjoy the bold, comforting flavors in every bite.
Serving Ideas
Serve your picadillo with:
Warm tortillas
Steamed white rice
Fresh cilantro and a squeeze of lime
Refried beans on the side
This dish is even better the next day, as the flavors deepen and meld together beautifully.
