Serves 6
Directions
- 1Place two pounds of ground beef in a hot pan and break it apart with a spatula.
- 2Season the ground beef with 1 tablespoon of salt.
- 3Cook the ground beef until there is no pink visible.
- 4Add half a diced white onion to the pan.
- 5Cook until the onion is translucent.
- 6Add two diced Roma tomatoes to the pan and stir.
- 7Once the tomatoes start to break apart, add two diced yellow potatoes. Ensure all pieces are of similar size for even cooking.
- 8Stir occasionally while the meat continues to cook, being careful not to over-stir to avoid mashing the potatoes.
- 9In a blender, combine three tomatoes, one-fourth of an onion, one to two serrano peppers (depending on spice preference), two garlic cloves, one teaspoon of salt, one-fourth teaspoon of ground cumin, a big pinch of peppercorns, and two cups of water.
- 10Blend the mixture until super smooth.
- 11Pour the blended sauce into the pan with the meat and vegetables.
- 12Stir the mixture well. Observe the sauce changing to a darker color as it cooks.
- 13Cover the pan and simmer for 10 to 15 minutes, or until the potatoes are nice and soft.
- 14Serve the picadillo with a side of arroz rojo and quesadillas, topped with salsa verde.
Ingredients
- 2 lbs ground beef (80/20 or leaner)
- 1 tablespoon salt
- 0.5 white onion
- 2 Roma tomatoes
- 2 yellow potatoes
- 3 tomatoes
- 0.25 onion
- 1 to 2 serrano peppers
- 2 garlic cloves
- 1 teaspoon salt
- 0.25 teaspoon ground cumin
- a big pinch peppercorns or ground pepper
- 2 cups water
Equipment
panspatulablenderlidladlebowl
Tips
- For a drier picadillo, cook with the lid off.
- Dice potatoes to a similar size for even cooking.
- Do not over-stir the potatoes to prevent them from turning into mush.
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