Texas Brew Picadillo

1 to 1½ lbs. Lean ground beef
½ cup Texas Brew Honey Roasted Chipotle Salsa, Medium
1 small onion, diced
1 garlic clove, pressed
2 tsp. cumin powder
2 tsp. chili powder
2 tsp. chipotle chili powder (roasted chipotle powder is best)
½ tsp. paprika (smoked paprika is best)
½ tsp. Mexican oregano
½ tsp. kosher or sea salt
1 can fire roasted diced tomatoes
2 medium baked potatoes, peeled and cubed (optional, see below)
1 large roasted poblano chile, diced (don’t remove the roasted skins)

  1. Cook beef, onions, garlic, cumin, chili powders, paprika, oregano & salt in a large skillet over medium heat-high heat, stirring occasionally for 5 to 6 minutes until beef is browned and onions are translucent.
  2. Stir in fire roasted tomatoes and Texas Brew Honey Roasted Chipotle Salsa.
  3. Add roasted poblano peppers and diced baked potatoes. Mix well.
  4. Simmer on low for approximately 30 minutes. You may add up to 1/4 cup of water if needed.

Makes approximately 1 quart depending on size of onions and potatoes.

Serve by itself or as a filling great for tamales, tacos, gorditas or empanadas; also serves as a topping great for rice or tostadas. Add other vegetables such as corn or black beans for an even heartier dish.  *Use as a filling for enchiladas following our recipe for Texas Brew Chicken Enchilada with Creamy Salsa Sauce.


In a large pan, cook diced potatoes in oil over medium heat. When potatoes have softened and browned, fold into beef mixture according to recipe.

Baked potatoes diced with skins add an even more unique flavor or sauté diced baked potatoes prior to adding them to the picadillo

Recipe by Brenda Craig, www.texasbrewsalsa.com