Picadillo con Carne Molida

Name: Picadillo con Carne Molida
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds ground beef (80/20); 1 tablespoon salt; 0.5 half white onion; 2 diced Roma tomatoes; 2 yellow potatoes; 3 tomatoes; 0.25 fourth onion; 1 serrano peppers; 2 garlic cloves; 1 teaspoon salt; 0.25 teaspoon ground cumin; 1 big pinch peppercorns or ground pepper; 2 cups water

Serves 6

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Picadillo con Carne Molida

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Serves 6

Directions

1Place 2 pounds of ground beef (80/20) in a hot pan.
2Break apart the meat.
3Season with 1 tablespoon of salt.
4Cook the meat through until no pink remains.
5Add half a diced white onion.
6Once the onion is translucent, add 2 diced Roma tomatoes.
7When the tomatoes start breaking apart, add 2 yellow potatoes, making sure they are diced to a similar size for even cooking.
8Stir occasionally, but don't stir too much to prevent the potatoes from turning into mush.
9While the meat continues to cook, get started on the sauce.
10In a blender, add 3 tomatoes, 1/4 of an onion, 1 to 2 serrano peppers (depending on preferred spiciness), 2 garlic cloves, 1 teaspoon of salt, 1/4 teaspoon of ground cumin, a big pinch of peppercorns or ground pepper, and 2 cups of water.
11Blend until everything is super smooth.
12Pour the blended salsa into the pan with the meat and potatoes.
13Give it a good mix.
14Cover and simmer for 10 to 15 minutes, or until the potatoes are nice and soft.

Ingredients

2 pounds ground beef (80/20)
1 tablespoon salt
0.5 half white onion
2 diced Roma tomatoes
2 yellow potatoes
3 tomatoes
0.25 fourth onion
1 serrano peppers
2 garlic cloves
1 teaspoon salt
0.25 teaspoon ground cumin
1 big pinch peppercorns or ground pepper
2 cups water

Equipment

panblender

Tips

Dice potatoes to a similar size for even cooking.
To avoid mushy potatoes, don't stir too much.
For a drier picadillo, cook with the lid off.

Picadillo con Carne Molida

Picadillo con Carne Molida

Directions

Ingredients

Equipment

Tips

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