Estella's Picadillo Recipe

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2 votes | 2528 views

This recipe is from my mother-in-law who is from Michocan Mexico. This recipe will vary from place to place with how it is made, but it sure is tasty!

Prep time:
Cook time:
Servings: 10


Cost per serving $0.39 view details


  1. In stock pot place roast, bay leaves and 1 garlic clove fill with water (the water should cover the roast). Bring to boil until meat is tender and will shred. About 3-4 hours.
  2. Once meat is tender remove from pot, saving juices (discard bay leaves from pot). Place the meat onto cutting board and shred it. Set aside in dish.
  3. Place 1 cup of reserved stock into dish and place chiles into stock, cover and let stand about 15 minutes.
  4. Place potatoes into stock pot with juices and boil until potatoes are tender. About 15-20 minutes.
  5. In dutch over or thick pot place 2 tablespoon oil. Heat until warm, add tomatillos. Fry about 10 minutes until golden brown and tender. Place them in blender, saving oil. Once chiles are tender remove stems and place the chiles and juices into blender. Add thyme, cumin and cinnamon to blender also. Blend until smooth.
  6. Add sliced onion and garlic to oil and fry until tender, about 5 minutes. Add the chile sauce from blender (be careful it may splatter a bit). Then add juices and potatoes to dutch oven. Stir and add meat also. Add salt to taste. Simmer about 10-15 mintues.
  7. Serve with tortillas, limes and hot sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 10 servings
Calories 106  
Calories from Fat 29 27%
Total Fat 3.28g 4%
Saturated Fat 0.29g 1%
Trans Fat 0.07g  
Cholesterol 0mg 0%
Sodium 356mg 15%
Potassium 483mg 14%
Total Carbs 17.91g 5%
Dietary Fiber 3.0g 10%
Sugars 1.72g 1%
Protein 2.35g 4%
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  • Michelle
    This recipe was worth the extra time and work. quick and easy is ideal for me but sometimes low and slow is the best way to go. very yummy. To my taste the recipe seemed it was missing something so I added a chipolte pepper from the can. (blended) wow the smoky taste of the pepper was just i was looking for. Thanks for the recipe Sherry.
    I've cooked/tasted this recipe!
    This is a variation

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