Can I make this picadillo ahead of time?
Yes, picadillo de papa is excellent for meal prep. You can make it up to 3 days in advance and store it in the refrigerator. The flavors often improve overnight.
DINNER
Hearty Costa Rican Picadillo de Papa with Ground Beef
This comforting Costa Rican Picadillo de Papa is a savory potato hash, brimming with seasoned ground beef, tender potatoes, and aromatic vegetables. It's a robust and flavorful dish, ideal for a satisfying family dinner, often enjoyed with warm tortillas or fluffy rice.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add 1 finely chopped yellow onion, 2 minced garlic cloves, and 1 diced red bell pepper to the skillet. Sauté for 5-7 minutes, until the vegetables soften.
03
Stir in 2 cups of diced potatoes, 1/2 cup of beef broth, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
04
Reduce the heat to medium-low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
05
Remove the lid and increase the heat to medium-high. Cook for an additional 3-5 minutes, stirring frequently, to allow any remaining liquid to evaporate and the hash to slightly brown.
06
Stir in 1/4 cup of fresh chopped cilantro just before serving.
About This Recipe
This comforting Costa Rican Picadillo de Papa is a savory potato hash, brimming with seasoned ground beef, tender potatoes, and aromatic vegetables. It's a robust and flavorful dish, ideal for a satisfying family dinner, often enjoyed with warm tortillas or fluffy rice.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add a tablespoon of Lizano sauce (a traditional Costa Rican condiment) along with the beef broth. If you prefer a slightly spicier dish, a pinch of red pepper flakes can be added with the cumin.
Easy Substitutions
Ground turkey or pork can be used instead of ground beef. Sweet potatoes can replace regular potatoes for a different flavor profile. For a vegetarian version, use plant-based ground crumbles and vegetable broth, adding a can of drained black beans for extra protein.
Storage & Reheating
Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if it seems dry, or in the microwave until heated through.
Serving Suggestions
Serve the Costa Rican Picadillo de Papa with warm corn tortillas for scooping, alongside fluffy white rice, as a filling for empanadas or tacos, topped with a fried egg for breakfast or brunch, or as a hearty side dish to grilled chicken or fish.
Common Mistakes
Overcooking the potatoes can lead to a mushy texture; ensure they are tender but still hold their shape. Not draining excess fat from the ground beef can make the dish greasy. Forgetting to stir occasionally can cause the picadillo to stick to the bottom of the pan and burn. Undercooking the onions and bell peppers will result in a raw texture; make sure they are softened before adding potatoes. Not seasoning adequately can lead to a bland dish; taste and adjust salt and pepper as needed.
Frequently Asked Questions
What is Lizano sauce and is it essential?
Lizano sauce is a popular Costa Rican condiment, a savory brown sauce with a slightly tangy and sweet flavor. While not essential, it adds an authentic Costa Rican taste. You can find it in international grocery stores or online.
How can I make this dish spicier?
To add more heat, you can include a diced jalapeño or serrano pepper with the bell pepper, or add a pinch of cayenne pepper or red pepper flakes along with the cumin.
MORE TO KNOW
Picadillo de Papa is a staple in Costa Rican cuisine, known for its versatility and comforting nature. The key to a great picadillo is ensuring the potatoes are cooked through but not mushy, and that the flavors of the beef and vegetables are well-integrated. Dicing the potatoes evenly helps them cook at the same rate. This dish is often prepared in larger batches and enjoyed throughout the week, as the flavors tend to deepen over time.
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