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Picadillo, a recipe from Susana @lemonysal

Course: Main Course
Cuisine: Mexican
Servings: 4


  • 1-2 tbsp rapeseed oil (or any cooking oil of your preference).
  • 1 yellow onion (finely chopped).
  • 500 grams of steak minced beef.
  • 1 tbsp tamari sauce.
  • 2 medium potatoes (washed, peeled and diced).
  • 2 carrots (washed, peeled and diced).
  • 1 cup of vegetable or chicken stock.
  • 1/2 cup of beer (recommend IPA).
  • 1 bay leaf.
  • Sea salt and black coarse pepper to season.
  • 1 cup of frozen peas.
  • 1/2 lemon juice.


  • Add half of the oil to a frying pan until it's hot enough, then add your onions and stir, you may then add the minced beef and tamari sauce, break the meat into the pan with a wooden spoon and combine with the onions. Cook until the meat gets a bit of colour , transfer this mixture from the pan into a bowl and set aside.
  • Add a bit more oil to your pan and fry the potatoes and carrots lightly, then add the beef onion mixture back into the pan, integrate all the ingredients and add your chicken stock, beer, bay leaf, pinch of salt and pepper, cover your pan with a lid and let it simmer on medium heat until your vegetables are cooked through.
  • Finally add the frozen peas on top and the lemon juice on top, taste the juices and adjust seasoning if necessary , cover back with a lid for another minute or two, just enough for the peas to cook through but remain fresh and green.
  • Serve with steamed rice and warm corn tortillas.