Tostadas de Picadillo

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I have some many great memories going along to this dish. I think I’ve told you before how we used to cook for 30 people (all immediate relatives) any given Saturday at my mom’s house. It was her, my aunts and myself (I am the oldest daughter) in the kitchen making everything from scratch. One of the things we made the most was Picadillo. Because it’s delicious, it’s easy and so versatile! we would make it for chiles rellenos, tostadas, tacos, with fideo soup…and so on.  

Today I made it for tostadas. I like adding potatoes and carrots to my Picadillo, just like we made it back home. Some people add peas, corn, bell peppers, there’s no right or wrong. Either version is delicious. 

I like making almost a dry picadillo, that way it would hold up better when serving with tostadas or tacos. You just have to cover it and let it cook until the veggies are tender and they have sucked all the tomato sauce yummy-ness.

Final Product. Childhood memories. A piece of home right on my table.

Get the full recipe below! 



Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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