Steak Picadillo
Directions
- 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.
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