Mexico The Complete Book of Mexican Cooking


It’s not hard to convince me to try a new picadillo recipe. Previously, I reviewed Senor Pico‘s picadillo which, I enjoyed quite a bit. However, I would say, between the two, Ortiz’s authentic Mexican picadillo edges out the competition. There are a couple reasons for that. The first being the incorporation of diced apples into the mix, which provides a fresh pop of flavour. The second, being the kick of pickled jalapenos. These minor variations from the Senor Pico recipe provides that touch of acidity in a more natural and integrated fashion than the slightly overpowering and pungent wine vinegar used in the former. Used as a filling for tacos, taquitos, empanadas, or stuffed poblanos this picadillo is a real winner.


4 tbsp olive oil
2 lbs lean ground beef
2 onions, chopped fine
1 clove garlic, minced
2 apples, peeled and chopped
3 tomatoes, peeled, seeded, chopped
3 canned Jalapenos, seeded and chopped
1/2 cup raisins
1/4 cup green olives stuffed with pimientos, cut in half
1/8 tsp cinnamon
1/8 tsp ground cloves
1/4 cup slivered almonds (optional)


  1. Brown beef in oil and then add onions and garlic.
  2. Add the rest of the ingredients except for almonds and simmer for 20 minutes.
  3. Season with salt and pepper.
  4. Top with fried slivered almonds if desired.