Picadillo
Serves 430 mins prep40 mins cook
Picadillo is a classic Mexican recipe that delivers big bold flavors and is comforting on chilly nights. Made with ground beef, potatoes, and a Northern twist.
0 servings
What you need
Instructions
Pour hot water over the chile pasado in a heat proof container. Let sit for 20 minutes, OR boil for 5 minutes. Let cool. Cut off stems and remove seeds. Chop into small pieces Set aside until ready to use. Place tomatoes and jalapeno in a stock pot. Cover with water. Bring to a boil. Boil for 5 minutes. Let cool slightly. Discard cooking water. Place tomatoes, jalapeno, and 1 cup of water in a blender. Blend until smooth. Heat oil. Add ground beef. With your spatula, break down the beef as it cooks. Once it’s brown, add the garlic, onion, salt, pepper, cumin, and oregano. Mix everything together. Add the potato. Cook for 2 minutes. Add the tomato sauce and chile pasado. Stir to combine. Cover and lower heat to medium-low. Cook for 10 minutes, or until the potatoes are fork tender. If you like it juicier, add 1 cup of beef broth.View original recipe