Ingredients
Picadillo
- Ground beef450 g1 lb
- Whole peeled tomatoes400 g1 14 oz can
- Potatoes, diced350 g3/4 lb
- Garlic, minced2 cloves
- White onions, diced1/4
- Smoked Paprikaa sprinkle
- Ancho chili powdera sprinkle
- Ground cinnamona sprinkle
- Hot Sauceto taste
- Saltto taste
- Cooking oilas needed
Tostada components
- Tostadas4-6
- Lettuce, thinly shredded
- Tomatoes, diced
- Pickled onions
- Queso Fresco
- Crema
Method
Step 1: Boil the potatoes
Dice the potatoes into fairly small pieces by cutting them into planks, then strips, and finally cutting those across into cubes.
Toss the diced potatoes into a pot, set them on a stove over high heat, and cover them with water. Lastly, add a generous sprinkle of salt.
Once the potatoes are cooked through and tender, strain them. They should be done in about 10-15 minutes, but you can test them with a knife, which should poke through with little resistance.
Step 2: Start the picadillo
While the potatoes are , prepare the beef.
Heat a stainless steel pan with a little oil over high heat. Add ground beef to the pan, press it down, and let it undisturbed until it starts .
As it cooks, prep or gather any other ingredients.
After 5 minutes, flip the beef and sear for 2 more minutes, breaking it up some. Transfer the cooked beef to a bowl but keep any rendered fat in the pan.
Step 3: Make the picadillo sauce base
In the same pan you used to brown the beef (there should be enough fat, but add a drizzle of oil if necessary) add the onion and garlic mixture and let those for a minute or two until fragrant.
Add the paprika, chili powder, and cinnamon.
Next, add in the whole peeled tomatoes and mash them with a potato masher to create a sauce-like consistency. Once the sauce has formed, add the browned beef back in, and use the potato masher to turn it into small, pebbly bits.
Step 4: Finish picadillo & serve
Add the cooked and drained potatoes to the sauce mixture and mix together before adjusting the final seasoning and texture.
Add salt to taste, and optionally a squirt of hot sauce for acidity and spice. Add more of the other seasonings if desired.
To make it more saucy, add a splash of water. To make it thicker, let it cook down a bit longer. For tostadas, thicker is usually better.
Take a tostada and add a thick layer of warm picadillo as the base. Top with your choice of crema or sour cream, lettuce, tomatoes, pickled onions, and queso fresco. Enjoy.
“Almost every Spanish-speaking country has its own version of picadillo, this is my favorite.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
FAQ
How much picadillo filling does it make?
This recipe makes anywhere from 4-6 servings. Leftovers freeze well, especially laid flat in ziplock bags for easy reheating.
Should I make a tostada or find it at the grocery store?
If you have some corn tortillas on hand, it’s really easy to them up and turn them into a tostada.
Heat a few spoonfuls of oil in a pan over medium-high heat. Place the corn tortilla into the hot oil and fry it on each side for 3-4 minutes or until it is . Alternatively, spritz corn tortillas with oil and air fry or bake until crispy.
You can also find pre-made tostadas at the grocery store if you prefer to do that. El Milagro is my personal favorite. You want a tostada that is thick and will hold up to toppings but also has a great corn flavor.