Picadillo
Photography by Taylor Higgins
Description
Recipe from Sous Chef Karen Martinez at Marrow
Sous Chef Karen has been with Marrow for over three years, and her cooking is deeply rooted in her Mexican upbringing. She grew up in the kitchen, always helping out her mom, abuelita, and tias in any capacity they entrusted to her tiny child hands. For Karen, cooking has always been about care, resourcefulness, and honoring the food itself. Farm to table and nose to tail wasn’t a trend—it was simply a way of life, and often the only means of having access to food.
This Picadillo recipe is one of those weeknight staples that Karen’s mom could always whip up quickly with whatever veggies were on hand. It’s a dish that traveled from Spain throughout Latin and South America, with each region making it their own. This version comes from Northern Mexico and sticks to the basics: ground beef, potatoes, and tomatoes—all diced (hence the name “picadillo”). Karen now makes it with Marrow Detroit Provisions’ locally raised ground beef, available at your favorite neighborhood grocers. Serve it straight up with beans and rice, tuck it into tacos, or use it as filling for empanadas or chiles rellenos. It’s comforting, flexible, and full of soul—just like the kitchens Karen grew up in.
QUALITY. COMMUNITY. LAND. ANIMAL.
Enjoy!
Details
Yield: Serves: 6-8 servings
Method: Stovetop
Total Time: 25 min
Active Time: 15 min
Ingredients:
1lb package of Marrow Detroit Provisions’ Michigan Ground Beef
2 Lg Russet Potatoes, Small Diced
1 Lg Onion, Small Diced
6 Cloves of Garlic, Minced
2 Red Bell Peppers, Small Diced
1½ Cups Beef Stock
2 tablespoons Guajillo Chili Powder
2 tablespoons Ancho Chili Powder
1½ tablespoons Ground Cumin
1½ tablespoons Ground Coriander
1 tablespoon Kosher Salt (more or less to taste - start with less you can always add more)
½ tablespoons Ground Black Pepper (more or less to taste)
Optional:
Lime
Green Onions
Cilantro
Tortillas - Corn or Flour
Directions
Marrow Detroit Provisions - Picadillo
In large preheated skillet, sear the ground beef in large chunks until mostly cooked and some brown bits have begun to stick to the bottom of the pan. Remove the beef and set aside.
To the hot pan, add diced onion, peppers and garlic using the residual steam and grease to scrape up the tasty brown bits stuck to the bottom and allow vegetables to cook at a medium/high heat for a few minutes.
Once vegetables have softened and onions become translucent, add your spices, s&p, and toss everything to coat. Allow spices to toast a little and become fragrant before adding diced tomatoes, potatoes, beef stock and previously browned beef.
Cover with a lid and allow to cook at medium low heat until potatoes become fork tender. About 5-8 minutes depending on size. Once your potatoes are ready, taste your Picadillo and adjust seasoning to your taste. Add a squeeze of lime juice, fresh herbs or sour cream if you so desire!
This is now ready to serve as is or to be used as a filling for tacos.
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
