Picadillo (Picadillo de carne) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground pork, ground veal and ground beef for ground pork; crushed tomatoes or tomato purée for tomatoes; and vegetable stock or water for chicken stock.

  • TrishaCP on January 29, 2023

    This was very saucy- but worked ok with corn pasta.

  • tarae1204 on December 13, 2021

    I thought it would come out way to saucy, but it cooks down to the perfect consistency. It’s not a strongly flavored picadillo but it’s well balanced and versatile. Are used a combination of ground pork and beef, crushed tomatoes, and beef stock. Worked well in empanadas using store-bought empanada. Will eat the leftovers with rice.

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