Introduction

Homemade Picadillo with Flour Tortillas is a comforting and flavorful dish that brings a taste of traditional home cooking to your table. This savory ground beef stew with tender potatoes and spices pairs perfectly with freshly made warm tortillas. It’s a satisfying meal ideal for any family dinner or weekend treat.

A black pan filled with a thick stew made of browned ground meat mixed with small, diced white potatoes in a rich reddish-brown sauce, topped in the center with a single whole green chili pepper; to the left is a smaller black pot holding bright orange shredded carrots, and behind both pans is a neat stack of several round, slightly browned white flour tortillas, all set on a black stove with coil burners, surrounded by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil (EVOO)

1 to 2 pounds ground beef

3 potatoes, cubed

1 can green beans or fresh (optional)

1 small onion, chopped

2 garlic cloves, minced

3 tomatoes, diced

2 Serrano chiles, chopped

1 teaspoon kosher salt, plus more to taste

1 teaspoon garlic salt

1/4 teaspoon cumin

1 teaspoon oregano, rubbed between palms

1 teaspoon chili powder

3 teaspoons paprika

Pepper to taste

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup vegetable shortening

1 cup warm water

Instructions

Step 1: Heat the extra virgin olive oil in a large skillet over medium heat. Add the cubed potatoes and cook until they are browned and tender. Remove the potatoes from the skillet and set them aside.

Step 2: In the same skillet, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is softened.

Step 3: Stir in kosher salt, garlic salt, cumin, oregano, chili powder, paprika, and pepper. Mix thoroughly to combine all the spices with the beef mixture.

Step 4: Add the diced tomatoes and chopped Serrano chiles to the skillet. Cook until the mixture thickens slightly.

Step 5: Return the cooked potatoes to the skillet and add the green beans if using. Simmer everything together for another 5 minutes. Taste and adjust seasoning as needed.

Step 6: For the flour tortillas, combine the flour, salt, and baking powder in a mixing bowl. Add the vegetable shortening and mix until well incorporated.

Step 7: Gradually add the warm water, stirring until a dough forms. Cover the dough and let it rest for at least 1 hour in a Ziploc bag or covered bowl.

Step 8: After resting, divide the dough into small balls. Using a rolling pin, flatten each ball to form thin tortillas.

Step 9: Cook the tortillas on a hot griddle, flipping once bubbles appear, until both sides are lightly golden.

Step 10: Serve the warm Picadillo alongside or wrapped inside the fresh flour tortillas. Garnish with fresh cilantro, a squeeze of lime, or sour cream if desired.

Tips & Variations

For a spicier Picadillo, add more Serrano chiles or a pinch of cayenne pepper.

If you prefer a vegetarian version, substitute the ground beef with crumbled tofu or diced mushrooms.

Make the tortillas ahead and freeze them; just warm on a skillet before serving.

Swap vegetable shortening with lard or butter for a richer tortilla flavor.

Storage

Store leftover Picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. Flour tortillas can be wrapped in foil and kept at room temperature for a day or refrigerated for up to a week. Warm tortillas before serving for best texture.

FAQs

Can I use fresh green beans instead of canned?

Yes, fresh green beans work well and add a nice crunch. Just trim and cut them into bite-sized pieces before adding.

How do I know when the tortillas are cooked properly?

Cook the tortillas on a hot griddle until bubbles form on the surface, then flip and cook the other side until lightly golden. They should be soft but with a slight crispness at the edges.