Mexican-style ground beef hash with tomatoes, potatoes, and warm spices. For tacos or over rice.
Ingredients
Scale
Measurement units
- ground beef
- white onion, diced
- garlic cloves, minced
- Roma tomatoes, diced
- potatoes, diced small
- raisins
- ground cumin
- ground cinnamon
- salt
- black pepper
- vegetable oil
Ingredients
Scale
Measurement units
- ground beef
- white onion, diced
- garlic cloves, minced
- Roma tomatoes, diced
- potatoes, diced small
- raisins
- ground cumin
- ground cinnamon
- salt
- black pepper
- vegetable oil
Instructions
Brown the beef
Brown the beef
Sauté the aromatics
Sauté the aromatics
Simmer the vegetables
Simmer the vegetables
Build the tacos
Build the tacos
Tomorrow's Meal
Crispy Picadillo Empanadas
Leftover picadillo wrapped in flaky pastry and pan-fried until golden—a portable, crunchy vessel for the savory-sweet meat mixture
You'll need to pick up:
Empanada dough or puff pastry sheets1 egg (for egg wash)Oil for pan-frying
Quick overview:
- 1.Let leftover picadillo cool to room temperature, then drain excess fat if needed
- 2.Cut empanada dough into 4-inch rounds or use pre-made discs
- 3.Place 2 tablespoons picadillo on one half of each round, leaving 1/2-inch border
- 4.Fold dough in half, press edges firmly, then crimp with fork to seal
- 5.Brush with beaten egg wash for golden finish
- 6.Heat 1/4 inch oil in skillet to 350°F
- 7.Fry empanadas 2-3 minutes per side until deep golden and crispy
- 8.Drain on rack, serve hot with lime wedges or chimichurri
Before you cook
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