Mexican-Style Picadillo
By Traeger Kitchen
Picadillo is a ground meat stew popular in many Latin American countries with ingredients that vary regionally. This beef picadillo is based on the Mexican style and is a little spicy and a bit sweet thanks to the corn and peas. Serve it with rice or use it as a filling for tacos.
Prep Time
15 Min
Cook Time
1 Hr
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | ground beef, preferably 80-20 |
| 3 | russet potatoes, skin scrubbed, diced |
| 2 | carrots, peeled and diced |
| Kosher salt | |
| 1 | white onion, diced |
| 3 | plum tomatoes, diced |
| 2 | dried bay leaves |
| 1 | 8.5-oz can peas, drained |
| 1 | 8.5-oz can corn, drained |
| 1 | 14.5-oz can tomato sauce |
| 1 | 7.75-oz can El Pato hot tomato sauce or similar |
| Freshly ground black pepper | |
| Cooked rice (optional) |
Steps
1
Place a Dutch oven or similar oven-safe pot directly on the grill grate. Preheat the Traeger (and the pot) with the grill lid closed to 350°F; this will take at least 15 minutes.
350 ˚F / 177 ˚C
2
Add the ground beef, potatoes, and carrots to the pot, season lightly with salt, and cook, stirring occasionally with a wooden spoon to break up the meat, until the meat is cooked through and the potatoes are becoming tender, 25 to 35 minutes.
350 ˚F / 177 ˚C
00:30
3
Add the onion, diced tomato, and bay leaves and stir to combine. Cook the until potatoes are tender, about another 15 minutes.
350 ˚F / 177 ˚C
00:15
4
Add the peas, corn, and both tomato sauces and bring to a simmer. Cook for an additional 10 minutes to allow flavors to meld.
350 ˚F / 177 ˚C
00:10
5
Season to taste with salt and pepper. Serve with rice, if you like, or use as a filling for tacos. Enjoy!
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