There’s something truly delightful about the warm, cozy scent that envelops my kitchen when I prepare Picadillo Ranchero. This savory Mexican classic is more than just a meal; it’s a comforting embrace on a plate, featuring tender ground beef melded with sautéed vegetables, sweet raisins, and briny olives, all simmered lovingly in a rich tomato sauce. Each bite presents a harmonious balance of flavors—savory, sweet, and just a hint of spice—making it a perfect dish for any occasion, from a casual family dinner to a festive gathering with friends.
What I love most about Picadillo Ranchero is its incredible versatility; it welcomes your personal touch with open arms, whether you prefer it mild or with a spicy kick. So, let’s roll up our sleeves and embark on a culinary adventure that promises to ignite your taste buds and fill your home with the enticing aromas of Mexico!
Why is Picadillo Ranchero a must-try?
Comforting Warmth: The rich blend of ground beef and tender veggies creates a cozy dish that feels like a hug on a chilly evening.
Versatile Ingredients: Customize the spice level or throw in your favorite vegetables for a personal twist!
Quick and Easy: Made in about 30 minutes, this recipe is perfect for weeknights when you crave something homemade without the hassle.
Family Favorite: Its delightful mix of sweet and savory flavors pleases everyone at the table, making it a hit for family gatherings or friend get-togethers.
Heal and Nourish: Packed with nutrients, this dish delivers a hearty meal that’s both satisfying and wholesome.
Explore more flavors with toppings or side dishes, and let this recipe elevate your dinner table!
Picadillo Ranchero Ingredients
• Perfect for a savory dish!
For the Meat Base
- Ground Beef – Main protein source; can be swapped with ground turkey, chicken, or pork for varied flavors.
For the Vegetables
- Onion – Adds sweetness and depth; use yellow or white onion for the best flavor.
- Garlic – Enhances aroma; fresh garlic is ideal for a robust taste.
- Potatoes – Adds heartiness; can be substituted with diced carrots or sweet potatoes for a twist.
- Carrots – Provides sweetness and color; optional for a more traditional approach.
- Peas – Adds a fresh crunch; use at your discretion based on preference.
For the Sauce
- Tomato Sauce – Forms the rich base; feel free to use canned or homemade options.
- Chicken Broth – Enhances flavor; for a vegetarian version, replace with vegetable broth.
For Flavor
- Green Olives – Adds briny flavor; black olives can work as a substitute.
- Raisins – Provide a sweet element; can be omitted or exchanged with chopped dried apricots.
- Capers – Introduces tanginess; optional for those who prefer a milder taste.
For Seasoning
- Vegetable Oil – For sautéing; olive oil is a healthier alternative.
- Spices (Cumin, Paprika, Oregano, Chili Powder, Salt, Black Pepper) – Enhance the overall flavor; adjust quantities to suit your taste.
- Vinegar – Adds acidity; apple cider or white vinegar works well.
- Sugar – Balances acidity; can be adjusted or omitted if less sweetness is desired.
For Garnish
- Cilantro – Fresh herb to enhance flavor; parsley can be an excellent substitute if you prefer.
How to Make Picadillo Ranchero
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Heat the Oil: Warm vegetable oil in a large skillet over medium heat. This is essential to ensure even cooking and add flavor to your dish.
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Sauté the Onions: Add chopped onion to the skillet, cooking until soft and translucent, about 5 minutes. This will release their natural sweetness and depth.
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Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant. The aroma should be delightful, filling your kitchen with warmth.
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Cook Ground Beef: Incorporate the ground beef, breaking it apart, and cook until fully browned, approximately 7-8 minutes. This is key for bringing out the meaty flavor.
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Drain Excess Fat: If there’s excess fat, drain it before returning the skillet to heat. This step ensures your dish isn’t too greasy.
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Mix Ingredients: Stir in the tomato sauce, olives, raisins, potatoes, carrots, peas, capers, chicken broth, and spices. Combine thoroughly to meld all the flavors together.
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Simmer: Bring the mixture to a simmer, cover, and reduce heat to low. Let it cook for 20-25 minutes, stirring occasionally, until the potatoes and carrots are tender and inviting.
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Add Final Touches: Stir in the vinegar and cilantro, ensuring everything is mixed well. Taste and adjust seasonings as needed for your perfect balance.
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Serve: Ladle the Picadillo Ranchero hot over fluffy rice or with warm tortillas for a fulfilling meal.
Optional: Top with a fried egg for an indulgent twist to elevate your dish!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Picadillo Ranchero is perfect for busy home cooks looking to save time without sacrificing flavor! You can prep the entire dish up to 3 days in advance by cooking it fully and then allowing it to cool before refrigerating in an airtight container. This allows the flavors to meld beautifully, and trust me, it tastes even better the next day! If you’re short on time, you can also chop the vegetables (onions, potatoes, carrots) and store them in the fridge for up to 24 hours before cooking. When you’re ready to serve, simply reheat the Picadillo Ranchero gently on the stovetop or in the microwave until piping hot, and you’ll have a delicious meal ready in minutes!
What to Serve with Picadillo Ranchero?
Elevate your meal experience by pairing vibrant sides and delights that complement the rich flavors of this comforting dish.
- Fluffy White Rice: The perfect canvas, absorbing the savory tomato sauce and adding a soft texture to each bite.
- Warm Corn Tortillas: An essential accompaniment, these sweet tortillas make for a delightful way to scoop up every morsel.
For something refreshing, consider a side salad featuring crunchy romaine, juicy tomatoes, and a hint of lime. It contrasts beautifully with the hearty Picadillo, cleansing your palate while staying vibrant.
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Cilantro-Lime Rice: This fragrant, zesty side enhances the dish with added freshness and a delightful burst of flavor that ties everything together.
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Fried Plantains: Their sweet, caramelized flavor offers a wonderful contrast to the savory profile of the Picadillo, making your meal truly dynamic.
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Guacamole: Creamy and indulgent, this classic avocado dip brings a cool, refreshing touch to your plate, perfectly balancing the heat. Add a splash of lime to brighten the flavors!
Round out the meal with a refreshing soft drink or a classic horchata to wash it all down, creating a fiesta feel right at your dining table!
Expert Tips for Picadillo Ranchero
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Don’t Overcook Beef: Ensure the ground beef is browned but not overcooked to prevent dryness. Aim for a juicy texture.
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Adjust Spice Levels: Taste the dish during cooking to adjust spices gradually. It’s easier to add heat than to take it away.
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Choose the Right Olive: Opt for green olives for a brinier taste, enhancing the overall flavor. Black olives work too but will change the profile slightly.
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Customize Veggies: Feel free to toss in additional vegetables like bell peppers or corn. Just remember to cut them uniformly for even cooking.
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Storage Tips: For best texture, let leftovers cool completely before storing in an airtight container. It keeps the flavors intact!
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Flavor Fusion: Consider mixing in different herbs or spices, like a sprinkle of smoked paprika, for a unique twist on the classic Picadillo Ranchero.
How to Store and Freeze Picadillo Ranchero
Fridge: Store any leftovers in an airtight container for up to 3-4 days. The flavors will deepen and develop over time, making your Picadillo Ranchero even more delicious!
Freezer: You can freeze Picadillo Ranchero for up to 3 months. Make sure it’s cooled completely before transferring it to airtight freezer containers for best preservation.
Reheating: To reheat, thaw overnight in the fridge and then warm on the stovetop over low heat until heated through, stirring occasionally. Add a splash of broth if it’s too thick.
Make-Ahead: This dish can be made ahead of time; day-old Picadillo Ranchero tastes even better due to the mingling of flavors. Just store and reheat when ready to enjoy!
Picadillo Ranchero Variations
Feel free to let your creativity shine as you tweak this comforting recipe to suit your tastes!
- Dairy-Free: Swap any cheese or creamy additions with avocado slices for a luscious texture.
- Heat It Up: Add chopped jalapeños or a splash of hot sauce to kick the spice level up a notch. This twist is perfect for those who adore a fiery flavor!
- Green Goodness: Toss in spinach or kale during the last few minutes of cooking for an extra dose of nutrients and vibrant color.
- Sweet Swap: Replace raisins with diced and dried apricots or cranberries for a different kind of sweetness that still intrigues the palate.
- Mixed Vegetables: Feel free to include bell peppers, zucchini, or corn to add layers of taste and texture—get a colorful, veggie-packed dish!
- Protein Power: For variety, opt for ground turkey, chicken, or even a plant-based alternative like lentils to vary the protein source. Each option brings its unique flair!
- Tropical Twist: Incorporate diced pineapple for a hint of sweetness that balances perfectly with the savory elements. This delightful combination is a refreshing surprise!
- Cilantro Kicker: If you’re a cilantro lover, toss in extra fresh herbs or experiment with fresh basil for an aromatic touch that elevates the dish beautifully.
Every variation invites a new adventure in flavor—create your own signature Picadillo Ranchero!
Picadillo Ranchero Recipe FAQs
What type of ground beef should I use for Picadillo Ranchero?
Absolutely! I recommend using 80/20 ground beef for the best balance of flavor and juiciness. However, you can also substitute with ground turkey, chicken, or pork if you’re looking for a lighter option or different flavor profile.
How long can I store leftover Picadillo Ranchero?
You can keep any leftovers in an airtight container in the fridge for up to 3-4 days. The flavors will actually deepen over time, making it even more delicious when you reheat it!
Can I freeze Picadillo Ranchero? If so, how?
Yes, you can freeze Picadillo Ranchero for up to 3 months! First, let it cool completely. Then, transfer it into airtight freezer containers or heavy-duty freezer bags. Be sure to label them with the date. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat it on the stovetop over low heat, stirring occasionally.
What should I do if my Picadillo Ranchero turns out too dry?
Very! If you find your dish is a bit dry after cooking, you can stir in a little chicken broth or water while reheating. This will help restore some moisture. For future batches, try to avoid overcooking the ground beef and ensure that you add enough liquids when simmering the ingredients.
Is Picadillo Ranchero suitable for people with dietary restrictions?
Absolutely! If you’re considering dietary restrictions, you can easily make this dish vegetarian by using plant-based ground meat or omitting the meat altogether and adding more beans or mushrooms for texture. Additionally, ensure that the ingredients like olives, raisins, and spices are free from allergens, as some may contain cross-contaminants.
Can I adjust the spice level in Picadillo Ranchero?
The more the merrier! You can definitely adjust the spice levels according to your taste preferences. Start with a small amount of chili powder or omit it if you prefer a milder flavor. You can also serve hot sauce on the side for those who like an extra kick!
Savory Picadillo Ranchero: A Comforting Mexican Delight
Ingredients
Equipment
Method
- Warm vegetable oil in a large skillet over medium heat.
- Add chopped onion to the skillet, cooking until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Incorporate the ground beef, breaking it apart, and cook until fully browned, approximately 7-8 minutes.
- If there’s excess fat, drain it before returning the skillet to heat.
- Stir in the tomato sauce, olives, raisins, potatoes, carrots, peas, capers, chicken broth, and spices. Combine thoroughly.
- Bring the mixture to a simmer, cover, and reduce heat to low. Let it cook for 20-25 minutes.
- Stir in the vinegar and cilantro, ensuring everything is mixed well.
- Ladle the Picadillo Ranchero hot over rice or with warm tortillas.