Picadillo
Serves 6
Directions
- 1Place two pounds of ground beef in a hot pan and break it apart with a spatula.
- 2Place two pounds of ground beef in a hot pan and break it apart with a spatula.
- 3Place two pounds of ground beef in a hot pan and break it apart with a spatula.
- 4Season the ground beef with 1 tablespoon of salt.
- 5Season the ground beef with 1 tablespoon of salt.
- 6Season the ground beef with 1 tablespoon of salt.
- 7Cook the ground beef until there is no pink visible.
- 8Cook the ground beef until there is no pink visible.
- 9Cook the ground beef until there is no pink visible.
- 10Add half a diced white onion to the pan.
- 11Add half a diced white onion to the pan.
- 12Add half a diced white onion to the pan.
- 13Cook until the onion is translucent.
- 14Cook until the onion is translucent.
- 15Cook until the onion is translucent.
- 16Add two diced Roma tomatoes to the pan and stir.
- 17Add two diced Roma tomatoes to the pan and stir.
- 18Add two diced Roma tomatoes to the pan and stir.
- 19Once the tomatoes start to break apart, add two diced yellow potatoes. Ensure all pieces are of similar size for even cooking.
- 20Once the tomatoes start to break apart, add two diced yellow potatoes. Ensure all pieces are of similar size for even cooking.
- 21Once the tomatoes start to break apart, add two diced yellow potatoes. Ensure all pieces are of similar size for even cooking.
- 22Stir occasionally while the meat continues to cook, being careful not to over-stir to avoid mashing the potatoes.
- 23Stir occasionally while the meat continues to cook, being careful not to over-stir to avoid mashing the potatoes.
- 24Stir occasionally while the meat continues to cook, being careful not to over-stir to avoid mashing the potatoes.
- 25In 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.
- 26In 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.
- 27In 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.
- 28Blend the mixture until super smooth.
- 29Blend the mixture until super smooth.
- 30Blend the mixture until super smooth.
- 31Pour the blended sauce into the pan with the meat and vegetables.
- 32Pour the blended sauce into the pan with the meat and vegetables.
- 33Pour the blended sauce into the pan with the meat and vegetables.
- 34Stir the mixture well. Observe the sauce changing to a darker color as it cooks.
- 35Stir the mixture well. Observe the sauce changing to a darker color as it cooks.
- 36Stir the mixture well. Observe the sauce changing to a darker color as it cooks.
- 37Cover the pan and simmer for 10 to 15 minutes, or until the potatoes are nice and soft.
- 38Cover the pan and simmer for 10 to 15 minutes, or until the potatoes are nice and soft.
- 39Cover the pan and simmer for 10 to 15 minutes, or until the potatoes are nice and soft.
- 40Serve the picadillo with a side of arroz rojo and quesadillas, topped with salsa verde.
- 41Serve the picadillo with a side of arroz rojo and quesadillas, topped with salsa verde.
- 42Serve the picadillo with a side of arroz rojo and quesadillas, topped with salsa verde.
Ingredients
- 2 lbs ground beef (80/20 or leaner)
- 2 lbs ground beef (80/20 or leaner)
- 2 lbs ground beef (80/20 or leaner)
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- 0.5 white onion
- 0.5 white onion
- 0.5 white onion
- 2 Roma tomatoes
- 2 Roma tomatoes
- 2 Roma tomatoes
- 2 yellow potatoes
- 2 yellow potatoes
- 2 yellow potatoes
- 3 tomatoes
- 3 tomatoes
- 3 tomatoes
- 0.25 onion
- 0.25 onion
- 0.25 onion
- 1 to 2 serrano peppers
- 1 to 2 serrano peppers
- 1 to 2 serrano peppers
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 0.25 teaspoon ground cumin
- 0.25 teaspoon ground cumin
- 0.25 teaspoon ground cumin
- a big pinch peppercorns or ground pepper
- a big pinch peppercorns or ground pepper
- a big pinch peppercorns or ground pepper
- 2 cups water
- 2 cups water
- 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.