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
Scale
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.
