1Peel five small, four medium, or three large potatoes. Alternatively, just wash them.
2Cut the potatoes into 1/4-inch cubes.
3Put the cut potatoes in a bowl, wash them, and let them soak for about 5 to 10 minutes.
4Peel and chop three or two carrots into 1/4-inch pieces.
5Roughly chop one small yellow onion.
6Cut the stem off one jalapeño and remove the seeds if desired.
7Quarter four Roma tomatoes.
8Add the onion, tomatoes, and jalapeño to a blender.
9Add about half a bunch of cilantro to the blender.
10Add about 1 tablespoon of minced garlic to the blender.
11Add one whole can of tomato sauce to the blender.
12Fill the empty tomato sauce can with water, swirl, and add it to the blender.
13Add an additional cup of water to the blender.
14Put the lid on the blender and blend the mixture until smooth.
15Heat a pan to medium-high heat.
16Add about 2 to 3 tablespoons of extra virgin olive oil to the hot pan.
17Add the meat to the pan and let it sear on all sides.
18While the meat is searing, add garlic powder, about 2 tablespoons of cumin, about 1 tablespoon of chili powder, about 1 tablespoon of beef bouillon, about 1/2 a teaspoon of Mexican oregano, a little bit of black pepper, and a little bit of salt.
19Mix the spices into the meat.
20Once the beef starts to release its juices, turn the heat down to medium.
21Add the salsa mixture to the pan.
22Set the heat to medium, bring the mixture to a small, low simmer, and then put the lid on.
23Let it cook for about 30 minutes.
24After 30 minutes, carefully add the potatoes and carrots to the pan.
25Mix the ingredients and let it cook for another 20 or 30 minutes.
26If the mixture gets too thick, add about 1/2 a cup of water.
27Let it come back up to heat and finish cooking.
28Once done, turn off the heat and plate it up, serving with a tortilla.
Ingredients
5 small potatoes
4 medium-sized potatoes
3 large potatoes
3 carrots
2 carrots
1 small yellow onion
1 jalapeño
4 Roma tomatoes
0.5 bunch cilantro
1 tablespoon minced garlic
1 can tomato sauce
1.5 cups water
2 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil
2 lbs stew meat
2 tablespoons garlic powder
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon beef bouillon
0.5 teaspoon Mexican oregano
black pepper
0.5 tablespoon salt
Equipment
bowltrash canblenderpan
Tips
You don't have to peel the potatoes if you don't want to, just wash them.
Take the seeds out of the jalapeño if you have children who don't like spicy food.
If using stew meat instead of ground beef, adjust the cooking time.
If the picadillo is getting too thick, add a little bit of water.