> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Burrito de Picadillo - URL: https://onesandwich.com/burrito-de-picadillo/ - Published: 2026-05-16T05:42:19.000Z - Updated: 2026-05-26T11:12:52.000Z - Description: Ground beef hash burrito. - Author: Andrew Lekashman - Tags: Mexico, Wraps and Burritos, El Burrito, #auto-imported **馃嚥馃嚱 Mexico** 路 Family: [El Burrito](https://onesandwich.com/tag/el-burrito/) 路 Region: Northern Mexico 路 Heat: Griddled 路 Bread: flour-tortilla 路 Proteins: beef --- Ingredients flour tortilla 路 beef 路 potato 路 onion 路 tomato A *burrito de picadillo* is built on a ground-beef hash and the flour tortilla that gives it shape. *Picadillo* is beef cooked down with diced potato, tomato, onion, and warm spices into a savory, faintly sweet hash, a homestyle filling found across Mexican kitchens. Its strength and its problem are the same: it is loose, a scatter of small pieces with no internal structure. The tortilla solves that. The wrap gathers the hash into a single cohesive bite, and the *picadillo* in return fills the tortilla with a seasoned, slightly chunky core that a plain bean or meat smear cannot match. The potato in the hash quietly does double duty, absorbing rendered juices so the filling stays moist without turning to liquid. Made well, the *picadillo* is cooked until the beef is browned and the potato is tender but still holding its dice, with the pan liquid reduced down so the hash is glossy rather than soupy. That reduction is the central craft, because *picadillo* sitting in its own juices will bleed straight through a tortilla and the burrito will fall apart in the hand. Some cooks add peas, carrot, raisins, or olives depending on the regional style, but the texture target is constant: a hash that mounds and holds when spooned. The tortilla is a thin wheat round warmed on a comal until supple, the *picadillo* laid in a tight band down the center with the edges left clear, the sides folded in, and the cylinder rolled firm. A clean build is sealed and even and eats without dripping; a sloppy one overfills the wrap with wet hash and tears at the first bite. Pull the potato and reduce the beef into long simmered strands and you have *burrito de deshebrada*, a softer, saucier build that deserves its own article rather than being crowded in here. Push the spicing toward dried red chile and serve it stew-loose and you drift into a *chile colorado* burrito, deeper and earthier, which deserves its own article rather than being crowded in here. Flood the same *picadillo* burrito with salsa and melted cheese and eat it with a fork and you have crossed into the wet burrito family, which deserves its own article rather than being crowded in here. --- ## More from this family Other [El Burrito](https://onesandwich.com/tag/el-burrito/) sandwiches in Mexico: - [Al Pastor Burrito](https://onesandwich.com/al-pastor-burrito/) - [Arizona Burrito](https://onesandwich.com/arizona-burrito/) - [Barbacoa Burrito Bowl](https://onesandwich.com/barbacoa-burrito-bowl/) - [Bean and Cheese Burrito](https://onesandwich.com/bean-and-cheese-burrito/) - [Beefy 5-Layer Burrito](https://onesandwich.com/beefy-5-layer-burrito/) - [Birria Ramen Burrito](https://onesandwich.com/birria-ramen-burrito/) - [Breakfast Burrito California](https://onesandwich.com/breakfast-burrito-california/) - [Breakfast Burrito](https://onesandwich.com/breakfast-burrito/) [See all El Burrito sandwiches 鈫抅(https://onesandwich.com/tag/el-burrito/)