If you’re craving a dish that bursts with vibrant flavors and hearty comfort, look no further than this Picadillo Ranchero Recipe. It’s a deliciously rich blend of seasoned ground beef mingling with tender vegetables, tangy olives, sweet raisins, and a lovely balance of spices. Every bite is an adventure, combining savory, sweet, and salty elements that come together in the most delightful way. Whether you’re cooking for family or friends, this classic recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting your ingredients right is key to nailing the Picadillo Ranchero Recipe. Each component adds its own unique texture and flavor, creating a beautiful harmony in the final dish. From the hearty ground beef to the pop of sweetness from raisins, every item plays a crucial role.
- Ground beef, 1 lb: The hearty base that makes the dish filling and savory.
- Chopped onion, 1 medium: Adds sweetness and depth when sautéed.
- Minced garlic, 2 cloves: Provides a fragrant punch that elevates flavor.
- Tomato sauce, 1 cup: Brings a rich, tangy body to the mix.
- Sliced green olives, 1/2 cup: Offers briny complexity and a salty bite.
- Raisins, 1/2 cup: Introduces a subtle sweetness that balances the savory notes.
- Diced potatoes, 1/2 cup: Adds a comforting, tender texture that’s perfect for absorbing flavors.
- Chopped carrots, 1/2 cup: Contributes color and natural sweetness.
- Peas, 1/2 cup: Lends a pop of green freshness and slight sweetness.
- Capers, 1/4 cup: Brings an extra tangy zip to brighten the dish.
- Chicken broth, 1/4 cup: Helps meld ingredients together with gentle umami.
- Vegetable oil, 1/4 cup: For sautéing and ensuring a luscious texture.
- Cumin, 1 tsp: Adds earthy warmth with a smoky hint.
- Paprika, 1 tsp: Infuses a sweet, peppery depth.
- Oregano, 1 tsp: Imparts a herbal note that rounds out the spices.
- Chili powder, 1/2 tsp: Provides mild heat and complexity.
- Salt, 1/2 tsp: Enhances overall flavor balance.
- Black pepper, 1/4 tsp: Adds subtle spice to awaken the taste buds.
- Chopped cilantro, 2 tbsp: Brings freshness and a bright finish.
- Vinegar, 1 tbsp: Introduces acidity to lift and tie flavors together.
- Sugar, 1/2 tsp: Balances acidity with a touch of sweetness.
How to Make Picadillo Ranchero Recipe
Step 1: Heat the Oil and Sauté Onions
Start by warming the vegetable oil in a large skillet over medium heat. Add your chopped onion to the pan and let it soften and become translucent, stirring occasionally for about 5 minutes. These softened onions form a flavorful foundation, gently sweetening the dish without overpowering it.
Step 2: Add Garlic for Aroma
Once your onions are soft, toss in the minced garlic. Cook it for 1 to 2 minutes until it releases that irresistible, fragrant aroma. Garlic may be small, but it’s mighty in flavor—this step ensures your picadillo will have that wonderful garlicky depth.
Step 3: Brown the Ground Beef
Next, add the ground beef. Break it apart with your spoon and cook it thoroughly until nicely browned, around 7 to 8 minutes. Browning builds rich flavor through caramelization, setting the stage for the entire recipe to shine.
Step 4: Remove Excess Fat
Once the meat is cooked, drain any excess fat from the skillet. This step keeps the picadillo from getting greasy and ensures a perfect texture. Return the skillet to the heat so you’re ready to continue layering flavors.
Step 5: Mix in Vegetables, Olives, and Spices
Now it’s time to add the tomato sauce, green olives, raisins, diced potatoes, carrots, peas, capers, and chicken broth into the skillet. Sprinkle in the cumin, paprika, oregano, chili powder, salt, black pepper, and a touch of sugar. Stir everything well so all these wonderful textures and tastes come together in harmony.
Step 6: Simmer and Cook Slowly
Bring the mixture to a gentle simmer. Cover the skillet and lower the heat to let it cook slowly for 20 to 25 minutes. This allows the potatoes and carrots to soften fully while the flavors mingle and deepen. Stir occasionally to keep everything cooking evenly.
Step 7: Add Vinegar and Cilantro for Brightness
In the final step, stir in the vinegar and chopped cilantro. These finishing touches balance the dish with bright acidity and fresh herbaceous notes. Taste your picadillo ranchero and adjust seasoning as desired—sometimes a little extra salt or vinegar takes it over the top!
Step 8: Serve and Enjoy
Once everything is perfectly cooked and seasoned, remove the skillet from heat and get ready to enjoy your vibrant Picadillo Ranchero Recipe. Serve it piping hot and savor every bite.
How to Serve Picadillo Ranchero Recipe
Garnishes
Enhance your picadillo with a sprinkle of fresh chopped cilantro or thin slices of avocado. A few lime wedges on the side add a zesty kick to brighten each mouthful. These simple garnishes lift the dish and add a pop of freshness.
Side Dishes
Picadillo Ranchero pairs beautifully with plain white rice or warm corn tortillas, allowing the saucy, flavorful beef mixture to shine. You can also serve it alongside refried beans or a crisp green salad for a balanced, filling meal.
Creative Ways to Present
For a fun twist, turn your picadillo into stuffed peppers or use it as a filling for enchiladas or empanadas. It’s incredibly versatile! Even layering it over crispy tostadas and topping with crumbled queso fresco can make for a crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated picadillo even more delicious!
Freezing
For longer storage, picadillo freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat gently in a skillet over low to medium heat, stirring occasionally until warmed through. You can add a splash of broth or water if it feels too thick. Microwaving on medium power works as well, just cover and stir halfway through for even heating.
FAQs
What cuts of meat can I use instead of ground beef?
If you prefer, ground turkey or pork can substitute nicely in the Picadillo Ranchero Recipe. They offer a slightly different flavor profile but still absorb spices well and keep the dish satisfying.
Can I make this recipe vegetarian?
Yes! Omit the meat and add extra vegetables like mushrooms or lentils for protein. Use vegetable broth instead of chicken to maintain richness and depth in the flavor.
Is Picadillo Ranchero spicy?
The recipe includes a modest amount of chili powder to add gentle warmth rather than bold heat. You can adjust the spice level according to your taste by adding more chili powder or some chopped fresh peppers.
How long does Picadillo Ranchero last in the fridge?
Stored properly in an airtight container, homemade picadillo will stay good for about 3 days in the refrigerator. Always smell and check for any signs of spoilage before reheating.
What dishes can I use leftover picadillo for?
Leftover picadillo is incredibly versatile—use it for tacos, stuffed peppers, savory pies, or as a hearty topping for nachos. It’s a delicious shortcut for many meals.
Final Thoughts
There’s something truly special about the warmth and comfort packed into this Picadillo Ranchero Recipe. It’s the kind of meal that fills your home with inviting aromas and your heart with joy. If you want a recipe that’s bursting with flavor, packed with wholesome ingredients, and easy enough for any day of the week, this is a must-try. Give it a go and share the deliciousness with your loved ones—you won’t regret it!
Print
Picadillo Ranchero Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 05m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Picadillo Ranchero is a traditional Mexican-style ground beef dish, simmered with a savory blend of vegetables, spices, and tangy tomato sauce. It features a balance of sweet and salty flavors with raisins, olives, and capers, enhanced by cumin, paprika, and oregano. Perfect as a comforting main course served with rice or tortillas.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup green olives, sliced
- 1/2 cup raisins
- 1/2 cup diced potatoes
- 1/2 cup carrots, chopped
- 1/2 cup peas
- 1/4 cup capers
- 1/4 cup chicken broth
- 1/4 cup vegetable oil
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 tablespoon vinegar
- 2 tablespoons chopped cilantro
Instructions
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat to prepare for cooking the aromatics and meat.
- Sauté onion: Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes, to develop sweetness and flavor.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, enhancing the savory base.
- Cook beef: Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through, about 7-8 minutes.
- Drain fat: Carefully drain any excess fat from the skillet and return it to the heat to keep the dish from becoming greasy.
- Add vegetables and spices: Stir in tomato sauce, sliced green olives, raisins, diced potatoes, chopped carrots, peas, capers, chicken broth, cumin, paprika, oregano, chili powder, salt, black pepper, and sugar to combine all flavors.
- Combine mixture: Mix thoroughly with a spoon to ensure all ingredients are well incorporated.
- Simmer: Bring the mixture to a gentle simmer, then cover the skillet and reduce heat to low to cook the vegetables and meld flavors.
- Cook vegetables: Let it simmer gently, stirring occasionally, for 20-25 minutes until potatoes and carrots are tender.
- Add finishing touches: Stir in vinegar and chopped cilantro to brighten the dish with acidity and freshness.
- Adjust seasoning: Taste the picadillo and add additional salt, pepper, or vinegar as needed to suit your preferences.
- Finish cooking: Once vegetables are tender and flavors have melded, remove from heat.
- Serve: Serve hot by itself or paired with warm tortillas or rice for a complete meal.
Notes
- This dish can be made ahead and refrigerated. Flavors often improve after resting overnight.
- For a spicier version, increase chili powder or add chopped fresh chilies.
- Vegetables can be varied based on preference or availability; bell peppers or corn can be good additions.
- Use lean ground beef to reduce excess fat and calories.
- Serve with warm corn or flour tortillas or alongside Mexican rice for an authentic meal experience.
