About this recipe
The name picadillo comes from the verb picar (to chop) in Spanish. A picadillo is when everything is chopped small. The original recipe for this classic Mexican dish calls for minced meat or ground meat. Some families use ground beef or a combination of ground pork and beef.
Mexican picadillo normally has potatoes and can be cooked in red or white sauce, depending on the Mexican state you are in. At my house, it was always made with potatoes, carrots, and peas cooked in a flavorful tomato sauce.
Different versions of Picadillo
You can find different versions of Picadillo in all of Latin America. For example, Cuba makes its picadillo with bell peppers, green olives, and raisins, or this lentil picadillo. Some families use cumin to flavor it, others add diced potatoes, and others, like mine, must include vegetables.
This is my version of picadillo: lentil picadillo, a vegan-vegetarian picadillo, and the recipe I want to pass on to my kids and future generations.
How to make this vegan picadillo recipe?
- First step: Sauté the chopped onions and garlic in a large skillet with a tablespoon of oil over medium heat.
- Second step. Combine lentils, veggies, stock, tomato purée, and herbs. Simmer, stirring often, until lentils are cooked.
How to serve Mexican picadillo?
Serve picadillo with rice or Mexican Picadillo tacos. Use leftovers for empanadas or masa picadillo gorditas.
Finish with a few slices of avocado and a couple of tablespoons of Mexican salsa, whether store-bought, homemade, salsa verde, or salsa roja molcajeteada.
Vegan Mexican Picadillo, Lentil picadillo
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves minced
- 1 cup green lentils
- 1- 15 oz can tomato sauce or puree
- 8 oz vegetable broth
- 2 carrots peeled and chopped fine
- 1-2 potatoes peeled and cut into 1/2 in pieces
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 dried bay leave
- 1 teaspoon salt
- *optional 1 cup water
To serve:
- 12 corn tortillas
- 1 avocado sliced and peeled
- chunky salsa
Instructions
- Sauté the garlic and onion in the vegetable oil for three minutes or until fragrant.
- Add the lentils, the tomato sauce, the vegetable broth, the vegetables, the thyme, marjoram, bay leaf, and salt.
- Cover and let it cook for 20 min or until the lentils are cooked.*Add an extra cup of water if it is to dry.
If you want to make tacos
- Heat the corn tortillas and add two or three tablespoons of the picadillo on the tortilla.
- To finish each taco, add a slice of avocado and some salsa.
Video
Notes
- Lentil Selection: Different types of lentils have different cooking times and textures. Green lentils are the best choice for this recipe as they hold their shape well. Brown lentils are also good. But avoid red lentils as they become too mushy.
- Vegetables: Zucchini and corn also go well in this dish.
- Leftover Love: This picadillo makes excellent leftovers and can be even more flavorful the next day. It can also be frozen for a quick and easy meal on busy days.
- Faux meat: Use plant-based ground meat to substitute the lentils.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
✎TIP One of the easiest ways to substitute meat and make vegan dishes is to exchange the meat for lentils or other legumes.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨