Directions:
- Prepare the Picadillo:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through.
- Add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, diced potato, sliced green olives, raisins (if using), ground cumin, dried oregano, paprika, salt, and pepper. Cook, stirring occasionally, until the potatoes are tender and the flavors have melded together, about 10-15 minutes.
- Remove the skillet from the heat and stir in the chopped fresh cilantro, if using.
- Serve with Flour Tortillas:
- Warm the flour tortillas in a dry skillet or microwave until heated through.
- Serve the Homemade Picadillo alongside the warm flour tortillas, along with lime wedges, sour cream, shredded cheese, sliced avocado, and chopped fresh cilantro for garnish.
Recipe Variations:
- Add diced carrots or peas for additional color and texture.
- Substitute ground turkey or chicken for the ground beef for a lighter version of the dish.
- For extra heat, add a diced jalapeño or serrano pepper to the picadillo mixture.
Kitchen Equipment Needed:
- Large skillet
- Wooden spoon or spatula
Storing Leftovers:
If you happen to have any leftovers (although it’s unlikely with a dish this delicious!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or skillet until warmed through before serving with fresh flour tortillas.
