Picadillo con Carne Molida
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.
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