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4 from 4 votes

Mexican Lamb Picadillo State (Washington) Child Nutrition Agency Developed Recipe

A classic Mexican meat and potato “hash.” This basic version is common throughout Central Mexico. There are many different interpretations of picadillo throughout Latin America.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 fl oz spoodle) provides 1 ¼ oz equivalent meats/meat alternates, ⅛ cup additional vegetable, ⅜ cup starchy vegetable, ⅜ cup red/orange vegetable, ¼ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State, Office of Superintendent of Public Instruction on behalf of Orcas Island School District
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour 30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 254

Ingredients

50 Servings

    Weight

    • - - Vegetable Oil
    • 7 lb Lamb, ground, no more than 20% fat
    • 10 lb *Potatoes, raw, yellow flesh and skin, diced or cubed
    • 5 lb *Onion, mature, yellow, raw, chopped
    • 4 lb *Carrots, diced, raw
    • 1 lb *Green bell peppers, fresh, diced
    • 2 oz Garlic, raw, chopped
    • 6 lb 6 oz Tomatoes, canned, crushed, no salt added
    • - - Beef broth
    • - - Cumin, ground
    • - - Coriander, ground
    • - - Black pepper, ground
    • - - Bay leaf, dried, whole
    • - - Salt, kosher

    Measure

    • ¼ cup Vegetable Oil
    • - - Lamb, ground, no more than 20% fat
    • - - *Potatoes, raw, yellow flesh and skin, diced or cubed
    • - - *Onion, mature, yellow, raw, chopped
    • - - *Carrots, diced, raw
    • - - *Green bell peppers, fresh, diced
    • ¼ cup Garlic, raw, chopped
    • 1 No. 10 can Tomatoes, canned, crushed, no salt added
    • 2 qt Beef broth
    • 3 Tbsp Cumin, ground
    • 2 Tbsp Coriander, ground
    • 1 Tbsp Black pepper, ground
    • 2 each Bay leaf, dried, whole
    • 2 Tbsp Salt, kosher

    100 Servings

      Weight

      • - - Vegetable oil
      • 14 lb Lamb, ground, no more than 20% fat
      • 20 lb *Potatoes, raw, yellow flesh and skin, diced or cubed
      • 10 lb *Onion, mature, yellow, raw, chopped
      • 8 lb *Carrots, diced, raw
      • 2 lb *Green bell peppers, fresh, diced
      • 4 oz Garlic, raw, chopped
      • 12 lb 2 oz Tomatoes, canned, crushed, no salt added
      • - - Beef broth
      • - - Cumin, ground
      • - - Coriander, ground
      • - - Black pepper, ground
      • - - Bay leaf, dried, whole
      • - - Salt. kosher

      Measure

      • ½ cup Vegetable oil
      • - - Lamb, ground, no more than 20% fat
      • - - *Potatoes, raw, yellow flesh and skin, diced or cubed
      • - - *Onion, mature, yellow, raw, chopped
      • - - *Carrots, diced, raw
      • - - *Green bell peppers, fresh, diced
      • ½ cup Garlic, raw, chopped
      • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
      • 1 gal Beef broth
      • ¼ cup ½ Tbsp Cumin, ground
      • 3 Tbsp Coriander, ground
      • 1½ Tbsp Black pepper, ground
      • 3 each Bay leaf, dried, whole
      • ¼ cup Salt, kosher

      -

      50 Servings

        Weight

        • - - Vegetable Oil
        • 7 lb Lamb, ground, no more than 20% fat
        • 10 lb *Potatoes, raw, yellow flesh and skin, diced or cubed
        • 5 lb *Onion, mature, yellow, raw, chopped
        • 4 lb *Carrots, diced, raw
        • 1 lb *Green bell peppers, fresh, diced
        • 2 oz Garlic, raw, chopped
        • 6 lb 6 oz Tomatoes, canned, crushed, no salt added
        • - - Beef broth
        • - - Cumin, ground
        • - - Coriander, ground
        • - - Black pepper, ground
        • - - Bay leaf, dried, whole
        • - - Salt, kosher

        Measure

        • ¼ cup Vegetable Oil
        • - - Lamb, ground, no more than 20% fat
        • - - *Potatoes, raw, yellow flesh and skin, diced or cubed
        • - - *Onion, mature, yellow, raw, chopped
        • - - *Carrots, diced, raw
        • - - *Green bell peppers, fresh, diced
        • ¼ cup Garlic, raw, chopped
        • 1 No. 10 can Tomatoes, canned, crushed, no salt added
        • 2 qt Beef broth
        • 3 Tbsp Cumin, ground
        • 2 Tbsp Coriander, ground
        • 1 Tbsp Black pepper, ground
        • 2 each Bay leaf, dried, whole
        • 2 Tbsp Salt, kosher

        100 Servings

          Weight

          • - - Vegetable oil
          • 14 lb Lamb, ground, no more than 20% fat
          • 20 lb *Potatoes, raw, yellow flesh and skin, diced or cubed
          • 10 lb *Onion, mature, yellow, raw, chopped
          • 8 lb *Carrots, diced, raw
          • 2 lb *Green bell peppers, fresh, diced
          • 4 oz Garlic, raw, chopped
          • 12 lb 2 oz Tomatoes, canned, crushed, no salt added
          • - - Beef broth
          • - - Cumin, ground
          • - - Coriander, ground
          • - - Black pepper, ground
          • - - Bay leaf, dried, whole
          • - - Salt. kosher

          Measure

          • ½ cup Vegetable oil
          • - - Lamb, ground, no more than 20% fat
          • - - *Potatoes, raw, yellow flesh and skin, diced or cubed
          • - - *Onion, mature, yellow, raw, chopped
          • - - *Carrots, diced, raw
          • - - *Green bell peppers, fresh, diced
          • ½ cup Garlic, raw, chopped
          • 2 No. 10 cans Tomatoes, canned, crushed, no salt added
          • 1 gal Beef broth
          • ¼ cup ½ Tbsp Cumin, ground
          • 3 Tbsp Coriander, ground
          • 1½ Tbsp Black pepper, ground
          • 3 each Bay leaf, dried, whole
          • ¼ cup Salt, kosher

          Instructions

          • Heat tilt skillet or large stock pot over medium high heat.
          • Add oil and coat inside of pot or tilt skillet.
          • Add ground lamb and sauté, stirring regularly, until meat is cooked through and well browned.
          • Drain and discard fat.
          • Prep and dice potatoes, onions, carrots, and peppers.
          • Add potatoes, onions, carrots, and peppers to lamb. Sweat vegetables for 10-15 minutes until onions and peppers are softened.
          • Add garlic, stir, cook 1-2 minutes until fragrant.
          • Add tomatoes, beef broth, cumin, coriander, pepper, bay leaf, and salt. Stir to combine. Bring to a simmer.
          • Simmer until liquid is reduced by half and the carrots and potatoes are tender, about 20-25 minutes.
            Critical Control Point:
            Bring to a minimum temperature of 165 °F or higher for at least 15 seconds.
          • Remove bay leaves and place in 4” full-size hotel pans (12” x 20” x 4”).
            Serve with an 8 oz spoodle.
            Critical Control Point:
            Hold for hot service at 135 °F or higher, or
            Chill for later use in pans with no more than 2” depth of food. Cool to 70 °F within 2 hours and 40°F or lower in under 4 hours. Reheat to a minimum of 165 °F.
          • Portion with 8 oz spoodle (1 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Ground beef or turkey can be substituted for lamb.
          Variations by region:
          Southern Mexico: add raisins, capers, and almonds
          Northern Mexico: use shredded beef and add green peas
          Puerto Rico: add raisins, olives, and smoked paprika
          Cuba: add raisins, olives, cinnamon
          Filipino: add green peas and raisins
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 254 | Total Carbohydrate: 26g | Protein: 17g | Total Fat: 9g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 426mg | Dietary Fiber: 4g | Total Sugars: 6g | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg | Vitamin A: 16mcg