## Picadillo Burrito — Ground Beef, Potatoes & Carrots in a Flour Tortilla A picadillo burrito is a 12-inch flour tortilla filled with 80/20 ground beef braised with diced potatoes, carrots, and a cumin-tomato sofrito, layered with refried beans, Mexican rice, and a Queso Oaxaca–Monterey Jack blend, then plancha-seared at 400 °F for a crisp, golden seam. At Taco Pros, each burrito weighs approximately 14 ounces and delivers the full home-style flavor of traditional Mexican picadillo a la mexicana inside a handheld format. ## What Is a Picadillo Burrito? A picadillo burrito is a Northern Mexican handheld entrée that wraps slow-simmered ground-beef picadillo inside a soft flour tortilla. The dish combines the Cuban-Spanish-rooted picadillo stew (ground beef, potatoes, carrots, tomato, cumin) with the Sonora/Chihuahua burrito format (large flour tortilla, tightly rolled). The result is a complete meal — protein, vegetables, starch, and legume — in a single 12-inch tortilla. Entity: Picadillo Burrito. Cuisine: [Mexican cuisine](../../../../burritos/). Category: Burrito. Protein: Ground Beef (Carne Molida). Format: Hand-rolled flour tortilla. Service temperature: 165 °F internal. ## Picadillo Filling — Ground Beef, Potatoes, Carrots & Tomato Taco Pros picadillo is simmered for 22 minutes in a Roma-tomato sofrito with ¼-inch-diced potatoes and carrots, seasoned with cumin, garlic, bay leaf, and Mexican oregano. The filling follows the a la mexicana style: red, white, and green vegetables (tomato, onion, cilantro or serrano) mirroring the Mexican flag. ### Ground Beef (Carne Molida) — 80/20 Fat Ratio Ground beef is 80% lean and 20% fat, browned at 375 °F on the plancha until a Maillard crust forms in 5–7 minutes. The 20% fat content keeps the picadillo moist after the 22-minute braise and carries the fat-soluble flavor of cumin and toasted garlic. Taco Pros uses fresh chuck grind, never frozen patties. Looking for a heartier portion? Add a side of [extra meat](../../../../sides/extra-meat/) to double the picadillo portion. ### Diced Potatoes (Papas) — ¼-Inch Cubes, Par-Boiled 6 Minutes Russet potatoes are peeled, cut into ¼-inch cubes, and par-boiled for 6 minutes in salted water (1 tbsp salt per quart) before being folded into the browned beef. Par-boiling ensures the potato cube finishes tender without dissolving into the sofrito. The starch released during the second simmer thickens the tomato broth naturally, so Taco Pros does not add flour or cornstarch. ### Carrots (Zanahorias) — ¼-Inch Dice, Simmered 8 Minutes Carrots are diced to match the potato size and simmered 8 minutes in the tomato broth until fork-tender but still holding shape. Their natural sweetness balances the acidity of the Roma-tomato sofrito and the savory depth of cumin. Carrots are a defining marker of picadillo a la mexicana; their absence signals a Caribbean (Cuban/Puerto Rican) picadillo instead. ### Tomatoes (Jitomates) — Roma Sofrito Base The sofrito is made from 4 Roma tomatoes blended with 2 cloves garlic, ½ white onion, and 1 tsp toasted cumin per pound of beef. Roma tomatoes are chosen for their lower water content (6% vs 10% in round tomatoes) and denser pulp, which produces a thicker braise without reducing for extra time. The sofrito is strained and added to the beef after the Maillard sear to prevent steaming. ### Spice Profile — Cumin, Garlic, Bay Leaf, Mexican Oregano Each pound of picadillo uses 1 tsp cumin (toasted dry for 30 seconds), 2 cloves garlic, 1 bay leaf, and ½ tsp Mexican oregano. Mexican oregano (Lippia graveolens) is distinct from Mediterranean oregano — it is citrusy and anise-forward rather than minty, and is the correct pairing for cumin and tomato in picadillo. ## Flour Tortilla — 12-Inch Burrito-Size Wrapper The burrito uses a 12-inch (30 cm) flour tortilla enriched with 8% vegetable shortening or lard, producing a pliable wrap that folds without cracking. Flour tortillas of this size are a Northern Mexican and Tex-Mex development; corn tortillas, by contrast, are traditional in Central and Southern Mexico and do not scale past ~6 inches without tearing. Attribute Flour Tortilla (Burrito) Corn Tortilla (Taco) Diameter 12 inches 5–6 inches Primary grain Wheat (semi-refined) Nixtamalized corn Fat 8% lard or shortening None Gluten Yes (developed via kneading) No (gluten-free) Pliability at room temp High Low (must be heated) Burrito-suitable Yes No Explore other tortilla-based menu items on the [Taco Pros sides menu](../../../../sides/). ## Refried Beans Inside the Burrito Each burrito is spread with 3 ounces of pinto refried beans as the first layer on the tortilla. The beans act as a moisture barrier between the tortilla and the picadillo, preventing the flour wrap from going soggy during the 90-second plancha sear. Taco Pros refries the beans in 1 tablespoon of vegetable oil per cup (lard-free on request), mashing with a machacador for a coarse, rustic texture. Order beans as a standalone side from the [refried beans page](../../../../sides/refried-beans/). ## Mexican Rice Layer (Arroz Mexicano) ¾ cup of Mexican red rice (long-grain, toasted in oil, cooked in chicken broth with tomato and garlic) is layered over the refried beans. The rice absorbs any excess liquid from the picadillo during the roll, and provides carbohydrate volume for a 600–700 kcal complete meal. Read the full preparation method on the [Mexican rice side page](../../../../sides/rice/). ## Cheese Blend — Queso Oaxaca & Monterey Jack The burrito is topped with 1 ounce of a 50/50 blend of Queso Oaxaca (quesillo) and Monterey Jack, which melts at 150 °F and produces a stringy pull. Queso Oaxaca contributes the characteristic hilo (strand) texture; Monterey Jack adds a milder creaminess and even melt. The blend is added before the roll so it binds the filling during the plancha sear. ## How Taco Pros Builds the Picadillo Burrito (Step-by-Step) Taco Pros assembles every picadillo burrito on the plancha in under 3 minutes using a 7-step procedure. 1. Warm the 12-inch flour tortilla on the plancha at 350 °F for 15 seconds per side. 2. Spread 3 oz of refried beans across the center third of the tortilla. 3. Layer ¾ cup of Mexican rice on top of the beans. 4. Add 5 oz of hot picadillo (165 °F internal) over the rice. 5. Sprinkle 1 oz of Queso Oaxaca–Monterey Jack blend over the picadillo. 6. Fold the two sides inward, then roll from the bottom edge, tucking the filling. 7. Sear the seam-side down on the plancha at 400 °F for 90 seconds per side until golden. Finished weight: ~14 oz. Serving temperature: 165 °F internal. ## Nutrition & Serving Size (Per 14 oz Burrito) A single picadillo burrito delivers approximately 680 calories, 32 g protein, 74 g carbohydrates, and 28 g fat. Nutrient Amount % Daily Value Calories 680 kcal 34% Protein 32 g 64% Total Carbohydrate 74 g 27% Dietary Fiber 9 g 32% Total Fat 28 g 36% Saturated Fat 10 g 50% Sodium 1,180 mg 51% Iron 5.4 mg 30% Values are calculated on an 80/20 ground-beef, pinto-bean, cheese-included formulation. Swap refried beans for black beans to reduce sodium by ~200 mg. ## Picadillo Burrito in Mexican Cuisine — Origin & Regional Variants Picadillo originated in Spanish colonial kitchens and was adapted across Latin America; the burrito format emerged in 19th-century Northern Mexico (Sonora and Chihuahua). The Mexican version of picadillo diverges from the Cuban version by dropping raisins and olives and adding potatoes, carrots, and cumin. When wrapped in a Sonoran flour tortilla, the dish became a portable comida corrida staple for miners and ranchers in the border region. The Tex-Mex adaptation (post-1950) often replaces Queso Oaxaca with shredded yellow cheddar and adds lettuce and sour cream inside the burrito rather than on the side — a format Taco Pros does not follow for the authentic picadillo burrito. ## Salsas, Sides & Pairings Taco Pros recommends pairing the picadillo burrito with salsa verde (cooling tomatillo) rather than salsa roja to contrast the tomato-heavy filling. Add a scoop of [freshly-made guacamole](../../../../sides/freshly-made-guacamole/) or a side of pickled jalapeños (chiles en vinagre) for acid balance. Recommended pairings: - Salsa verde (tomatillo) — 2 oz cup - Guacamole — 3 oz cup - Pickled jalapeños and carrots (escabeche) - Horchata or Jamaica (hibiscus) agua fresca ## Picadillo Across Other Taco Pros Formats Prefer a different format? Taco Pros serves the same picadillo filling in four additional builds. - [Picadillo Tacos — Ground Beef](../../../../tacos/picadillo-tacos-ground-beef/) — three 6-inch corn tortillas with cilantro and onion. - [Picadillo Torta — Ground Beef](../../../../tortas/picadillo-tortas-ground-beef/) — plancha-toasted telera bread, crema, queso fresco. - [Picadillo Enchiladas Dinner — Ground Beef](../../../../enchiladas-dinner/picadillo-enchiladas-dinner-ground-beef/) — three corn-tortilla enchiladas under salsa roja, plated with rice and beans. - [Ground Beef Protein Bowl — Picadillo](../../../../protein-bowl/ground-beef-protein-bowl-picadillo/) — tortilla-free, served over brown or cilantro-lime rice. ## Related Burritos on the Taco Pros Menu Taco Pros rotates five additional protein builds on the burrito menu, each wrapped in the same 12-inch flour tortilla. - [Al Pastor Burritos — Pork](../../../../burritos/al-pastor-burritos-pork/) — trompo-roasted pork with pineapple and salsa verde. - [Asada Burritos — Steak](../../../../burritos/asada-burritos-steak/) — citrus-marinated skirt steak, guacamole, pico de gallo. - [Barbacoa Burritos — House Special](../../../../burritos/barbacoa-burritos-house-special/) — slow-braised beef cheek in chili adobo with consomé. - [Pollo Burritos — Chipotle Chicken](../../../../burritos/pollo-burritos-chipotle-chicken/) — adobo-marinated chicken thigh with Monterey Jack. - [Veggie Burritos](../../../../burritos/veggie-burritos/) — black beans, cilantro-lime rice, fajita peppers, sofritas. Browse the full [Burritos menu](../../../../burritos/) for every protein.