Who has a good one. I've never made it, but the Taco thread on another board got me to thinking. Lots of variations when you don't search for "Mexican picadillo".

I start with finely chopped carrot, potatoes, tomatoes and onion. I saut the veggies first and at the end of the saute' I add 3-4 cloves of finely chopped garlic. I brown my ground meat and drain. Thrown meat in with veggies and season with cumin, salt and pepper. This makes great breakfast tacos and stuffing for enchiladas.

AgNav93 said:

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I start with finely chopped carrot, potatoes, tomatoes and onion. I saut the veggies first and at the end of the saute' I add 3-4 cloves of finely chopped garlic. I brown my ground meat and drain. Thrown meat in with veggies and season with cumin, salt and pepper. This makes great breakfast tacos and stuffing for enchiladas.

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This is pretty much mine except I add black olives and a drizzle of honey.

Tanya 93 said:

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AgNav93 said:

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I start with finely chopped carrot, potatoes, tomatoes and onion. I saut the veggies first and at the end of the saute' I add 3-4 cloves of finely chopped garlic. I brown my ground meat and drain. Thrown meat in with veggies and season with cumin, salt and pepper. This makes great breakfast tacos and stuffing for enchiladas.

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This is pretty much mine except I add black olives and a drizzle of honey.

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Honey? I'm intrigued. How much? Do you do this to add sweetness or as a flavor enhancer?

This leans more towards the. Cuban/Central American versions. Some had raisins. The best I've had involved jalapeos and a little green chili.

B-1 83 said:

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This leans more towards the. Cuban/Central American versions. Some had raisins. The best I've had involved jalapeos and a little green chili.

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That is why I add a bit of honey. I hate raisins. But when I had it made with them I would eat around them but knew they provided sweetness.

So that is how I created my recipe.

AgNav93 said:

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Tanya 93 said:

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AgNav93 said:

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I start with finely chopped carrot, potatoes, tomatoes and onion. I saut the veggies first and at the end of the saute' I add 3-4 cloves of finely chopped garlic. I brown my ground meat and drain. Thrown meat in with veggies and season with cumin, salt and pepper. This makes great breakfast tacos and stuffing for enchiladas.

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This is pretty much mine except I add black olives and a drizzle of honey.

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Honey? I'm intrigued. How much? Do you do this to add sweetness or as a flavor enhancer?

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Usually about two tsps or so, but it depends on how everything else cooks down.

I add that and then taste it after a few minutes and see if it needs more.

It adds just a hint of sweetness without being sweet. This really helps if the tomatoes are more acidic than you want.

I saw the thread title and thought "how is he going to blame his crappy cooking on Obama?"

Then I saw we were talking about the foodstiff and not the poster.

Duncan Idaho said:

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I saw the thread title and thought "how is he going to blame his crappy cooking on Obama?"

Then I saw we were talking about the foodstiff and not the poster.

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Drunk early?

What I grew up around that was called picadillo consisted of ground beef, onion, garlic, cumin, jalapeno, diced potato, and a slurry of cornstarch to give it some sauce. This is very different than the picadillo you might find in central Mexico.

We try to avoid a lot of carbs at dinner so we normally do ground beef, onion garlic and peas and green beans. Mix in salt pepper and cumin. This reminds me that is been FOREVER since we made it.

https://www.google.com/amp/www.geniuskitchen.com/amp/recipe/spanish-picadillo-con-arroz-277136

Tanya 93 said:

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B-1 83 said:

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This leans more towards the. Cuban/Central American versions. Some had raisins. The best I've had involved jalapeos and a little green chili.

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That is why I add a bit of honey. I hate raisins. But when I had it made with them I would eat around them but knew they provided sweetness.

So that is how I created my recipe.

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The whole raisin or no raisin thing led to the first major fight I had with a long time GF back in the day. I grew up in Mexico and my family always put potatoes and raisins in it. This GF was a Valleyite coconut, and her family, which ironically owned a large meat packing business, and she abhorred anything but straight beef in picadillo. My wife is the same.

I like it spicy with raisins in it for contrast, and finely chopped potatoes. Not too much on the tomato base either. I have had Cuban versions with raisins, olives, and some other stuff that is pretty good too, but doesn't go that well with a tortilla.