Homemade Picadillo Burritos

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1 tsp Salt
• 1 tsp Baking Powder
• 0.25 cup Shortening (or lard; solid at room temperature)
• 1.75 cup Hot Water (as hot as your hand can handle (~80°C))
• 2 lb Ground Beef (80% lean)
• 4 Roma Tomato (3 for roasting, 1 diced into picadillo)
• 1 Onion (small; part roasted, part diced for picadillo)
• 1 Jalapeño (roasted and peeled)
• 3 Chile Poblano (roasted, peeled, seeded, diced)
• 2 Garlic Cloves
• 1 Chile de Árbol (dried, whole)
• 0.25 cup Tomato Sauce
• 0.25 cup Water (for salsa blend)
• 1 Chicken and Tomato Bouillon Cube (adds umami to salsa)
• 3 Potatoes (medium‑small, diced)
• 1 cup Refried Beans (canned or homemade)
• 2 cups Queso Oaxaca (shredded; melts beautifully)
• 2 tbsp Signature Picadillo Spice Blend (see Cooking Con Claudia description for exact spices)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 4 cups all‑purpose flour, 1 tsp salt, and 1 tsp baking powder until evenly distributed.

   Time: PT2M

2. Incorporate Shortening

   Using clean hands, crumble 1/4 cup shortening (or lard) into the flour mixture and rub it in until the mixture resembles coarse sand.

   Time: PT2M

3. Add Hot Water and Form Dough

   Slowly pour 1 ¾ cups hot water (≈80 °C) into the bowl while stirring with a wooden spoon until the dough comes together.

   Time: PT3M

4. Knead the Dough

   Turn the dough onto a lightly floured countertop and knead for about 5 minutes until it no longer sticks to your hands and feels smooth and hydrated.

   Time: PT5M

5. Divide and Shape Balls

   Weigh out 10 equal portions (≈100 g each). Shape each portion into a smooth ball.

   Time: PT5M

6. Cover and Rest Dough

   Place each ball on a sheet of parchment paper, cover with plastic wrap or a damp kitchen towel, and let rest while you prepare the filling.

   Time: PT5M

7. Char the Vegetables

   Roast 3 chile poblanos, 3 Roma tomatoes, 1 jalapeño, and a small piece of onion over direct flame or under a broiler until the skins are blackened and the flesh is softened.

   Time: PT10M

8. Sweat Poblanos

   Place the roasted poblanos in a Ziploc bag, seal, and let them sit for 5 minutes to steam and loosen the skins.

   Time: PT5M

9. Peel, Seed, and Dice Poblanos

   Remove the skins, discard stems and seeds, then cut the poblanos into thin strips and finally dice into small cubes.

   Time: PT5M

10. Blend Salsa

    In a blender, combine the softened onion, roasted tomatoes, roasted jalapeño, 2 garlic cloves, 1 whole chile de árbol, ¼ cup tomato sauce, ¼ cup water, and 1 bouillon cube. Blend until smooth.

    Time: PT2M

11. Brown the Ground Beef

    Heat a large skillet over medium‑high heat. Add 2 lb ground beef, breaking it up with a spatula, and cook for about 5 minutes until browned.

    Time: PT5M

    Temperature: Medium‑high

12. Add Tomato and Onion

    Stir in 1 roasted Roma tomato (chopped) and ¼ of the roasted onion, cooking for an additional 1 minute.

    Time: PT1M

    Temperature: Medium‑high

13. Incorporate Potatoes

    Add the 3 diced potatoes, sprinkle a pinch of salt, and cook, stirring occasionally, for 5 minutes.

    Time: PT5M

    Temperature: Medium‑high

14. Drain Excess Grease

    Tilt the pan and carefully pour off any rendered fat.

    Time: PT1M

15. Add Poblanos and Salsa, Simmer

    Stir the diced poblanos and the blended salsa into the meat mixture. Reduce heat to medium‑low and simmer for 12 minutes, or until potatoes are tender.

    Time: PT12M

    Temperature: Medium‑low

16. Heat the Comal

    Place the comal over medium heat and allow it to become hot (about 2 minutes).

    Time: PT2M

    Temperature: Medium

17. Roll Out Tortillas

    Lightly dust a ball of dough with flour, flatten with a rolling pin, flip, and continue rolling until the tortilla is about 8‑10 inches in diameter. Repeat for all balls.

    Time: PT10M

18. Cook Tortillas

    Place each rolled tortilla on the hot comal. Cook 25 seconds, flip when bubbles appear, cook another 25 seconds, then flip a final time for 5 seconds.

    Time: PT10M

    Temperature: Medium

19. Assemble Burritos

    Lay a tortilla flat, spread a thin layer of refried beans, sprinkle a handful of shredded Oaxaca cheese, add a generous scoop of picadillo, then top with more cheese.

    Time: PT5M

20. Seal and Melt Cheese

    Fold the sides of the tortilla, roll it up seam‑down on the comal, and press gently. Allow the cheese to melt and form a light crust, then flip and cook another minute.

    Time: PT3M

    Temperature: Medium

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt
• Instead of Baking Powder: Baking Soda (use with an acid)
• Instead of Shortening: Lard, Vegetable Oil (use less)
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Roma Tomato: Plum tomato
• Instead of Onion: Yellow onion
• Instead of Jalapeño: Serrano pepper
• Instead of Chile Poblano: Anaheim pepper
• Instead of Chile de Árbol: Red pepper flakes
• Instead of Tomato Sauce: Pureed canned tomatoes
• Instead of Chicken and Tomato Bouillon Cube: Vegetable bouillon
• Instead of Potatoes: Sweet potatoes
• Instead of Refried Beans: Black beans
• Instead of Queso Oaxaca: Mozzarella, Monterey Jack
• Instead of Signature Picadillo Spice Blend: Cumin, oregano, paprika, ground coriander

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Kitchen Scale (optional)
• Plastic Wrap or Damp Kitchen Towel
• Parchment Paper
• Knife
• Cutting Board
• Ziploc Bag
• Blender
• Large Skillet or Frying Pan
• Comal or Flat Griddle
• Rolling Pin
• Tongs
• Spatula

Critical Steps — Do Not Skip

• Kneading the dough until smooth (step 4)
• Charred and peeled poblanos (steps 7‑9)
• Simmering picadillo until potatoes are tender (step 15)
• Cooking tortillas until bubbles form and lightly browned (step 18)
• Sealing burrito with melted Oaxaca cheese (step 20)

Chef Tips from the Video

• For extra flavor, toast the flour in the dry skillet for 30 seconds before adding water.
• Add a splash of orange juice to the picadillo for a subtle citrus note.
• Warm the tortillas in a clean kitchen towel after cooking to keep them pliable.

Troubleshooting

Storage

Refrigerator: Store cooked picadillo in an airtight container for up to 3 days.

Freezer: Freeze picadillo in freezer‑safe bags for up to 3 months; thaw before reheating.

Room temperature: Tortillas are best served fresh; if needed, keep wrapped in a clean towel for up to 2 hours.

Make-Ahead Tips

• The tortilla dough can be refrigerated for up to 24 hours; bring to room temperature before rolling.
• Picadillo flavor improves after a few hours; make it a day ahead and reheat gently.
• Refried beans can be prepared ahead and stored in the fridge.

Frequently Asked Questions