# Steak Picadillo

This is a recipe for Steak Picadillo, a delicious dish best served with tortillas.

- Total time: 80 min
- Cuisine: Spanish
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Peel five small, four medium, or three large potatoes. Alternatively, just wash them.
2. Cut the potatoes into 1/4-inch cubes.
3. Put the cut potatoes in a bowl, wash them, and let them soak for about 5 to 10 minutes.
4. Peel and chop three or two carrots into 1/4-inch pieces.
5. Roughly chop one small yellow onion.
6. Cut the stem off one jalapeño and remove the seeds if desired.
7. Quarter four Roma tomatoes.
8. Add the onion, tomatoes, and jalapeño to a blender.
9. Add about half a bunch of cilantro to the blender.
10. Add about 1 tablespoon of minced garlic to the blender.
11. Add one whole can of tomato sauce to the blender.
12. Fill the empty tomato sauce can with water, swirl, and add it to the blender.
13. Add an additional cup of water to the blender.
14. Put the lid on the blender and blend the mixture until smooth.
15. Heat a pan to medium-high heat.
16. Add about 2 to 3 tablespoons of extra virgin olive oil to the hot pan.
17. Add the meat to the pan and let it sear on all sides.
18. While 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.
19. Mix the spices into the meat.
20. Once the beef starts to release its juices, turn the heat down to medium.
21. Add the salsa mixture to the pan.
22. Set the heat to medium, bring the mixture to a small, low simmer, and then put the lid on.
23. Let it cook for about 30 minutes.
24. After 30 minutes, carefully add the potatoes and carrots to the pan.
25. Mix the ingredients and let it cook for another 20 or 30 minutes.
26. If the mixture gets too thick, add about 1/2 a cup of water.
27. Let it come back up to heat and finish cooking.
28. Once done, turn off the heat and plate it up, serving with a tortilla.

## Equipment

- bowl
- trash can
- blender
- pan

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1PnwC1daJB/
- Recipe page: https://www.cliprecipe.com/recipe/64206ed8-de14-4631-bdaa-c42eb59c01e9
- Extracted: 2026-07-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt