Picadillo makes a great burrito. Forty years later I finally figured out what those New Mexico women were selling at the high school football concession stand. Delicious.
I love how all of the Mexican Cuisine Food Critics, start their comment with (I'm Mexican)! Whether you are Mexican or not, the truth of the matter is, Mexican Cuisine is extremely localized. You can literally travel through all thirty one states of Mexico, as well as the Capitol City, and be 99.999% certain; that if you ordered the same dish by name in each state, there would be, at the very minimum, some sort of variation in what you requested, and that is simply a fact. Because you grew up eating traditional Mexican meals, prepared in a particular way for the majority of your life, does in no way, invalidate all other versions as being"Mexican". Mexican Cuisine is just as diverse, as the Citizens of Mexico, and the willingness for Hispanics to embrace that diversity over hundreds of years, In My Opinion, is what makes Mexico and the Mexican Culture, so Unique and Interesting!!!🇲🇽
Your recipes are able to be modified to suit many palettes! Thanks once again for your suggestions and opinions which bring many flavor profiles together!
Made this yesterday morning (on my day off) and it was a hit! THANK YOU! I've been getting back into my love and hobby of cooking after goingthrough a hard year and I always look forward to trying new recipes. Thank you :) You never disappoint. I have lately been eating more eggs and would love your creative twist on sunnyside eggs. Masala sunnyside? Would love to see that! ALSO would love your take on a mexican dish called Aporreado - a dish with beef, salsa, and eggs. SO DELICIOUS
Thank so much, Pooja. I'll have to do a recipe for sunny side up eggs soon! Patty LOVES them that way! (Sorry if this is a duplicate reply. YT ate my last one, it seems).
Dude! That looks amazing. I grew up eating this as a kid. I like to add El Pato spicy tomato sauce, onion, garlic, beef or ground turkey, chicken bullion, corn and nopales, and the kicker Maggi de Jugo (spicy) with a flower tortilla The great thong about picadillo is you can add what ever u want. Can you do a Carne en su jugo recipe?
Thanks! I know, I LOVE this recipe. Took me a while to get it right where I want it. I'll have to add Carne en su jugo to my list to make! Time to play!
I really enjoy making it with sauce made in a blender from re-hydrated dried red chilis instead of tomato. Like most stews it's definitely a dish that can be changed up by using whatever is on hand, and hard to make it not delicious.
Absolutely love your recipes, watching you make them and hearing you explain them! Also love how you leave it open to so many variations. My favorite part is how you engage with your subscribers!❤ Here in El Paso this is a very popular dish and your recipe is my favorite way to make it😊 👏👌
Looks Amazing!! I’m going to make this tonight using some of the last potatoes, tomatoes, and chilis from my garden. I plan on adding olives, putting the mixture into empanada wrappers and frying up!! Just have to come up with a good dip to dunk them into! Can’t wait, thank you!
I've made your recipe 3x since discovering it. My recipe was so basic before, so I thank you for the flavor ideas. I added chipotle corn, pinto means and, a turn of crema. It was delish!
I've made this many times! But as an Indian dish-- no oregano, but the cumin stays-- grated ginger, curry powder, carrots, peas. Great on rice or with a flat, handheld bread like roti or Naan. I'm gonna try this as a flavor alternative, for sure! As suggested, it works with all the ground meats!😊
I have watched quite a few videos on how to make picadillo. All quite different. I took parts of many recipes and made some last week. It was great. But now I watch this video and i think I want to try again but more like this one. This one looks great. Thanks
there are many picadillo recipes on the internetz but yours not only looks really beautiful it also looks absolutely delicious! 🤗🤤....thanks for posting and can't wait to try the recipe :)...(and also, got the tip from Brian Lagerstrom...rather than regular bouillon, I always use "Better Than Bouilon' now (it's a paste you buy in a jar)....it's more expensive but adds so much more depth of flavour than regular bouillon so it's worth the extra cost) :)
I just made this. Turned out very nice, thank you for the recipe! I added some Mexican chorizo, otherwise stuck to the recipe. Quite spicy, but not over the top. Will make this again.
I tried a couple of changes. I added yellow summer squash I had left over. I roasted some dried chilis, and added the crushed dried roasted chilis to bloom before adding liquids. I added some dark chocolate, and deglazed with some white wine. I also added a small amount of apple cider vinegar. I wanted to layer flavors. I used water with a chicken bullion cube. PS - I added bay leaf, too.
All his videos are really well made and very organized. One thing I have to mention is that I wish he use a spoon instead of his hands to clean the ingredients from the glass bowls. I'm pretty sure his hands are clean but still :)
Thank u so much for thr video 😊 i have been wanting to make this for a while and now im going to make it.. I hope mine comes out as good as urs looks!!
I just found your channel. Thank you for sharing your recipes. I love your website as well. Very impressive sauce section - actually everything is nice 👌🥰
Would love for you do also do a Cubano Picadillo!!! We prefer it to this one even though hubby is Mexican! Just something about the olives and raisins instead of the starch potato makes it so much more delicious! And a bit better for the KETO people here as well. I wonder if you could substitute cauliflower for the potato actually? Interesting.
Yes! My wife wants me to do a Cuban version as well. I'll have to add that to my list. Cauliflower would be good here, as would most veggies. Thanks, Candis.
The recipe was so awesome,I gave you my first Trifecta plus (Subscribed, Liked, Shared, plus Comment). Now I’m going to try cooking this using 10 pounds of beef.
I try not to comment to much cuz imagine busy, but this looks outstanding, and can adjust chilies to what can get at store or farmers market here, and can add, this is on the menu with some yellow squash and kohlrabi👊, still hunting older videos for alternative gochujang paste and chipotle peppers in adobo sauce recipes, separately if course lol, 😳 unless a way to combine lol. tyvm
Ok Mike, I subscribed. 😊. Your recipes and easy going style won me over. One question, you use Mexican oregano in your dishes a lot. Please consider a video on spices and cover things like the difference between common oregano and Mexican version. As well as any other spices and the different versions and what makes them different and when you suggest using them.
Hi... tip, do the ground meat first on a smoking hot pan to really brown the meat and get a great fond.A lot more taste IMO. PS have you ever used Aji Cachucha peppers? Cheers and ATB
Hey, thanks. I appreciate it. The induction cooker is a Duxtop. It works well enough. I had a bit of a learning curve with induction cookers. You can see it in some of my earlier videos. Grrr. Now that I've been using it, I feel I can do everything I need with one.
Picadillo - a stew? You can add anything you want. Not much limitations for what can go into stew. Looks like at least should have a meat, onion, chilis, potatos. I am new to any Picadillo, just now learning.
I have never used the Mexican oregano 🌿. Is there a substitute for it? I thought 💭 I heard years ago, it is different than regular-what is your opinion??? Does anyone have recommendations in place of the Mexican oregano? Thank you! ☺️
They do share some similarities in flavor, however Mexican oregano tends to have a stronger, more citrusy taste compared to the sweeter, more delicate flavor of the Mediterranean oregano. Additionally, they come from different plant species. You can try substituting Mexican oregano with Mediterranean oregano (regular) or marjoram.
They are all on the website, Nate! All links are usually in the descriptions, but here is the one that you need to make it easier: www.chilipeppermadness.com/chili-pepper-recipes/beef/mexican-picadillo/
Im mexican, the real picadillo is made with chopped potatoes, carrots, peas, onion. Beef, and the sauce is made with tomatoes, garcilc and chipotle chili in adobo o clasic can of chipotle, spices tomillo. Its simply, smooky. Its served with tortilla o tostada with sour cream, queso fresco, and lettuce. Your picadillo, paprika, olive oil, serranos, really?
Sorry, my friend, but there are many ways to make this classic dish. I even talk about the other vegetables, which you can include if you'd like. It does not always contain chipotles in adobo sauce, which I love, and you can include of course. This is a very personal recipe which varies quite a bit from cook to cook. You're way off the mark here. Best.
Picadillo makes a great burrito. Forty years later I finally figured out what those New Mexico women were selling at the high school football concession stand. Delicious.
Yummo!
Simple ingredients, easy preparation, great flavor. Multiple uses makes this a weekly cook.
Awesome, thanks!
I love how all of the Mexican Cuisine Food Critics, start their comment with (I'm Mexican)!
Whether you are Mexican or not, the truth of the matter is, Mexican Cuisine is extremely localized. You can literally travel through all thirty one states of Mexico, as well as the Capitol City, and be 99.999% certain; that if you ordered the same dish by name in each state, there would be, at the very minimum, some sort of variation in what you requested, and that is simply a fact.
Because you grew up eating traditional Mexican meals, prepared in a particular way for the majority of your life, does in no way, invalidate all other versions as being"Mexican".
Mexican Cuisine is just as diverse, as the Citizens of Mexico, and the willingness for Hispanics to embrace that diversity over hundreds of years, In My Opinion, is what makes Mexico and the Mexican Culture, so Unique and Interesting!!!🇲🇽
Really that statement covers every cuisine on the planet. It's as different as every grandmother on every corner of the world.
I love and appreciate your pronunciation of of Picadillo, Chorizo, and Ancho. Nice job!
Thank you! 😃
Your recipes are able to be modified to suit many palettes! Thanks once again for your suggestions and opinions which bring many flavor profiles together!
Thanks, Chris! I definitely try to help people adapt for their spicy desires. Cheers! =)
My wife and I made it similar to this and put in a tortilla (burrito style) and added ghost pepper sriracha, it's amazing.
Love it. Enjoy, guys!
Made this yesterday morning (on my day off) and it was a hit! THANK YOU! I've been getting back into my love and hobby of cooking after goingthrough a hard year and I always look forward to trying new recipes. Thank you :) You never disappoint.
I have lately been eating more eggs and would love your creative twist on sunnyside eggs. Masala sunnyside? Would love to see that!
ALSO would love your take on a mexican dish called Aporreado - a dish with beef, salsa, and eggs. SO DELICIOUS
Thank so much, Pooja. I'll have to do a recipe for sunny side up eggs soon! Patty LOVES them that way! (Sorry if this is a duplicate reply. YT ate my last one, it seems).
Just subscribed...love your recipe . Thank you!
Thanks for subbing!
Dude! That looks amazing. I grew up eating this as a kid. I like to add El Pato spicy tomato sauce, onion, garlic, beef or ground turkey, chicken bullion, corn and nopales, and the kicker Maggi de Jugo (spicy) with a flower tortilla The great thong about picadillo is you can add what ever u want. Can you do a Carne en su jugo recipe?
Thanks! I know, I LOVE this recipe. Took me a while to get it right where I want it. I'll have to add Carne en su jugo to my list to make! Time to play!
I really enjoy making it with sauce made in a blender from re-hydrated dried red chilis instead of tomato. Like most stews it's definitely a dish that can be changed up by using whatever is on hand, and hard to make it not delicious.
Sounds great!
Absolutely love your recipes, watching you make them and hearing you explain them! Also love how you leave it open to so many variations. My favorite part is how you engage with your subscribers!❤ Here in El Paso this is a very popular dish and your recipe is my favorite way to make it😊 👏👌
Thanks so much!! Glad you're liking the recipes!!
Looks Amazing!! I’m going to make this tonight using some of the last potatoes, tomatoes, and chilis from my garden. I plan on adding olives, putting the mixture into empanada wrappers and frying up!!
Just have to come up with a good dip to dunk them into!
Can’t wait, thank you!
I've made your recipe 3x since discovering it. My recipe was so basic before, so I thank you for the flavor ideas. I added chipotle corn, pinto means and, a turn of crema. It was delish!
Those additions sound great, thanks for sharing!
Thank you for this! It’s going on my list to try.
This looks delicious! Definitely going to have to try
I've made this many times! But as an Indian dish-- no oregano, but the cumin stays-- grated ginger, curry powder, carrots, peas. Great on rice or with a flat, handheld bread like roti or Naan.
I'm gonna try this as a flavor alternative, for sure!
As suggested, it works with all the ground meats!😊
Looks so good! Heading to the market today to get the stuff to make this tonight...can't wait!
Thank you! You are always fun and inspirational to watch.
Thank you - I am glad to hear that!
#oreida should do something like this dish in their frozen breakfast meals.
Fantastic recipe!! Cooked it last week and it was amazing. I used habanero peppers from my backyard and added a little tomato chicken powder. Thanks
Outstanding!! Glad you enjoyed it! Nice touch with the habanero. =)
I have watched quite a few videos on how to make picadillo. All quite different. I took parts of many recipes and made some last week. It was great. But now I watch this video and i think I want to try again but more like this one. This one looks great. Thanks
I am glad to hear that - let me know how it goes please.
Perfect timing, gonna try this tonight.
Awesome! Enjoy!
Working in the gulf of mexico ( texas coast) I used to always eat a picadillo breakfast taco. Was the highlight of my day.
I bet it brings those memories back every time now!
Outstanding presentation, Outstanding recipe , Outstanding video !!!
You have a tremendous channel !!
Thank you so much 🙂
there are many picadillo recipes on the internetz but yours not only looks really beautiful it also looks absolutely delicious! 🤗🤤....thanks for posting and can't wait to try the recipe :)...(and also, got the tip from Brian Lagerstrom...rather than regular bouillon, I always use "Better Than Bouilon' now (it's a paste you buy in a jar)....it's more expensive but adds so much more depth of flavour than regular bouillon so it's worth the extra cost) :)
Thank you, friend! This looks great!
Thanks!
I know what I’m firing up for dinner tonight. Thank you.
Nice! Enjoy!
I know what I'm prepping for my lunch next week!
Nice!!!
This. Thanks for this recipe. I wanted more of a kick and the jalapeños did the trick. Great recipe and thanks for sharing.
You are so welcome!
I make a nice green tomatillo sauce and add about of cup to a similar dish...instead of diced tomatoes.... adds a lot of flavor
I just made this. Turned out very nice, thank you for the recipe! I added some Mexican chorizo, otherwise stuck to the recipe. Quite spicy, but not over the top. Will make this again.
Great! Glad you enjoyed it! So good with chorizo.
I made this just like you did except I added corn. It was delicious. Thank you.
Very welcome - enjoy!
I tried a couple of changes. I added yellow summer squash I had left over. I roasted some dried chilis, and added the crushed dried roasted chilis to bloom before adding liquids. I added some dark chocolate, and deglazed with some white wine. I also added a small amount of apple cider vinegar. I wanted to layer flavors. I used water with a chicken bullion cube.
PS - I added bay leaf, too.
Good for you, Kevin. Enjoy!
Awesome. Thank you for sharing your video with us
Let's eat
2:47 Those are some giant 1 tablespoons for the spices 😂 thank you for the recipe! Trying this week
Haha, yes, busted! I like a lot of seasonings. =)
@@ChiliPepperMadnessLove your channel, thanks for all you do!
Thanks! I do appreciate it.
All his videos are really well made and very organized. One thing I have to mention is that I wish he use a spoon instead of his hands to clean the ingredients from the glass bowls. I'm pretty sure his hands are clean but still :)
Thank u so much for thr video 😊 i have been wanting to make this for a while and now im going to make it.. I hope mine comes out as good as urs looks!!
You are very welcome! Enjoy!
Word for the day: Bloom
As in gorgeous garlic? Yes!
Fantastic
Thanks!
My dad would sometimes make this using green beans and/or nopales (cactus pads).
Awesome! Thanks for sharing.
very nice
Roasted hatch green chilis works very well with this recipe, don't forget the homemade flour tortillas.. 😊
Yum!😊
😊😊
I just found your channel. Thank you for sharing your recipes. I love your website as well. Very impressive sauce section - actually everything is nice 👌🥰
Thanks so much!
Me too
Yum!!!!!!!!!!!!!!!!!!!!!!!!!
Enjoy the recipe!
Hello new fans here , I love picadillo the taste is great.
Welcome to the fam! And enjoy!
Would love for you do also do a Cubano Picadillo!!! We prefer it to this one even though hubby is Mexican! Just something about the olives and raisins instead of the starch potato makes it so much more delicious! And a bit better for the KETO people here as well. I wonder if you could substitute cauliflower for the potato actually? Interesting.
Yes! My wife wants me to do a Cuban version as well. I'll have to add that to my list. Cauliflower would be good here, as would most veggies. Thanks, Candis.
The recipe was so awesome,I gave you my first Trifecta plus (Subscribed, Liked, Shared, plus Comment). Now I’m going to try cooking this using 10 pounds of beef.
Awesome! Thank you!
I try not to comment to much cuz imagine busy, but this looks outstanding, and can adjust chilies to what can get at store or farmers market here, and can add, this is on the menu with some yellow squash and kohlrabi👊, still hunting older videos for alternative gochujang paste and chipotle peppers in adobo sauce recipes, separately if course lol, 😳 unless a way to combine lol. tyvm
Thanks, Ronald. I appreciate it. Yes, it's quite customizable, which I love. Good luck in your search!
Mmm yummie wow delicious love it thanks for sharing gave you a thumbs up new to your channel
Thanks, Carlos!
Ok Mike, I subscribed. 😊. Your recipes and easy going style won me over. One question, you use Mexican oregano in your dishes a lot. Please consider a video on spices and cover things like the difference between common oregano and Mexican version. As well as any other spices and the different versions and what makes them different and when you suggest using them.
Sure thing, Ima. I appreciate it. Glad you're enjoying the recipes.
I like Greek Oregano. I just cant get use to Mexican Oregano.
Hi... tip, do the ground meat first on a smoking hot pan to really brown the meat and get a great
fond.A lot more taste IMO.
PS have you ever used Aji Cachucha peppers?
Cheers and ATB
I have a sofrito recipe that uses Aji peppers!
th-cam.com/video/L_FpeiqzBX0/w-d-xo.html
You got ir down dude!
I hope in a good way.
My new favorite YT channel. Keep it up. What kind of hot plate are you using? Are you happy with it? Thanks.
Hey, thanks. I appreciate it. The induction cooker is a Duxtop. It works well enough. I had a bit of a learning curve with induction cookers. You can see it in some of my earlier videos. Grrr. Now that I've been using it, I feel I can do everything I need with one.
@@ChiliPepperMadness Do you know if it's the 1600w or 1800w? Thanks.
Mine is 1800W.
Picadillo - a stew? You can add anything you want. Not much limitations for what can go into stew. Looks like at least should have a meat, onion, chilis, potatos. I am new to any Picadillo, just now learning.
You can treat it that way if you'd like. Definitely customizable.
Eat as is for dinner. any leftover I would mix with rice for a nice lunch at work the next day.
Excellent!
i did chorizo and mushrooms
Awesome!
Ur favourite word is BLOOM.
That's one of them! Especially with gorgeous garlic!
When would you add the carrots , green peas or black beans ? After the peppers ? Please advise
I would like to make meat patties out of this, as in meat hand pies
Sounds like perfection right there!
Was good. Used turkey
Awesome!
Would this work with Mediterranean oregano? Can’t seem to find Mexican oregano near me.
Yes, it will work just fine, though marjoram is a better substitute for Mexican oregano. Enjoy!
Olive Oil in Mexican cooking, hmmm, looks delicious though
Gotta try it! So good.
I have never used the Mexican oregano 🌿. Is there a substitute for it? I thought 💭 I heard years ago, it is different than regular-what is your opinion??? Does anyone have recommendations in place of the Mexican oregano? Thank you! ☺️
They do share some similarities in flavor, however Mexican oregano tends to have a stronger, more citrusy taste compared to the sweeter, more delicate flavor of the Mediterranean oregano. Additionally, they come from different plant species. You can try substituting Mexican oregano with Mediterranean oregano (regular) or marjoram.
? Do you take out jalapeño seeds ?
You can if you'd like. I usually do not. The heat resides in the whitish innards of the pepper, so if you'd like milder, you can core them out.
@@ChiliPepperMadness Thank you for your detailed response of jalapeño seeds! I will use your method !
Use Knorr instead of salt❤
Knorr is the BEST.
Where can I get that stove?
The cooktop? It's an induction cooktop. There are many brands out there.
@@ChiliPepperMadness yes
Can Beef Broth replace the Beef Stock?
Absolutely!
@@ChiliPepperMadness Thank you! Would you say it's a 1:1 substitution?
Yep!
How about quantities/ measurement?
They are all on the website, Nate! All links are usually in the descriptions, but here is the one that you need to make it easier: www.chilipeppermadness.com/chili-pepper-recipes/beef/mexican-picadillo/
Looks good but Meat goes first than all the rest.
More than one way to skin a donkey!
Im mexican, the real picadillo is made with chopped potatoes, carrots, peas, onion. Beef, and the sauce is made with tomatoes, garcilc and chipotle chili in adobo o clasic can of chipotle, spices tomillo. Its simply, smooky. Its served with tortilla o tostada with sour cream, queso fresco, and lettuce. Your picadillo, paprika, olive oil, serranos, really?
Sorry, my friend, but there are many ways to make this classic dish. I even talk about the other vegetables, which you can include if you'd like. It does not always contain chipotles in adobo sauce, which I love, and you can include of course. This is a very personal recipe which varies quite a bit from cook to cook. You're way off the mark here. Best.
@@ChiliPepperMadness That's just the way his mom made it. By no means an expert. Your Recipe is pretty close to normal.
@@ChiliPepperMadness yeah, as a Mexican, you’re def invited to the carne asada. It looks dope to me
picadillo is already a Mexican dish, there's no style to it, just what it is ...
I agree. Sometimes (more than I like) I receive criticism for doing recipes outside of my own culture and upbringing. "Style" helps alleviate that. =(
@@ChiliPepperMadness this was a spot on recipe btw 🤌
Thanks, I appreciate it.
Looks good but definitely not picadillo
It's definitely picadillo. There are variations from region to region and cook to cook.