Chile Rojo Picadillo

Serves 1
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Directions

  1. 1Start with 2 pounds of ground beef and break it up in a large skillet.
  2. 2Start with 2 pounds of ground beef and break it up in a large skillet.
  3. 3Start with 2 pounds of ground beef and break it up in a large skillet.
  4. 4Once it's all broken down, season with salt, cumin, garlic powder, onion salt, and black pepper.
  5. 5Once it's all broken down, season with salt, cumin, garlic powder, onion salt, and black pepper.
  6. 6Once it's all broken down, season with salt, cumin, garlic powder, onion salt, and black pepper.
  7. 7Mix it up and cook for about 7 minutes.
  8. 8Mix it up and cook for about 7 minutes.
  9. 9Mix it up and cook for about 7 minutes.
  10. 10Add in some diced potatoes, diced onion, and bell pepper.
  11. 11Add in some diced potatoes, diced onion, and bell pepper.
  12. 12Add in some diced potatoes, diced onion, and bell pepper.
  13. 13Cook for about 4 minutes.
  14. 14Cook for about 4 minutes.
  15. 15Cook for about 4 minutes.
  16. 16For the chile rojo, boil 25 guajillo chiles with the stems and seeds removed.
  17. 17For the chile rojo, boil 25 guajillo chiles with the stems and seeds removed.
  18. 18For the chile rojo, boil 25 guajillo chiles with the stems and seeds removed.
  19. 19Blend the boiled chiles with 8 garlic cloves, 1/2 an onion, 1 tablespoon of salt, and 1 1/2 cups of chile water.
  20. 20Blend the boiled chiles with 8 garlic cloves, 1/2 an onion, 1 tablespoon of salt, and 1 1/2 cups of chile water.
  21. 21Blend the boiled chiles with 8 garlic cloves, 1/2 an onion, 1 tablespoon of salt, and 1 1/2 cups of chile water.
  22. 22Add 2 cups of the chile rojo to the ground beef mixture, along with 2 tomatoes.
  23. 23Add 2 cups of the chile rojo to the ground beef mixture, along with 2 tomatoes.
  24. 24Add 2 cups of the chile rojo to the ground beef mixture, along with 2 tomatoes.
  25. 25Mix it all together.
  26. 26Mix it all together.
  27. 27Mix it all together.
  28. 28Cover with a lid and cook until the potatoes are tender, about 10 minutes.
  29. 29Cover with a lid and cook until the potatoes are tender, about 10 minutes.
  30. 30Cover with a lid and cook until the potatoes are tender, about 10 minutes.
  31. 31Taste and adjust any seasonings if needed.
  32. 32Taste and adjust any seasonings if needed.
  33. 33Taste and adjust any seasonings if needed.
  34. 34At the last minute, mix in some chopped cilantro.
  35. 35At the last minute, mix in some chopped cilantro.
  36. 36At the last minute, mix in some chopped cilantro.
  37. 37Serve with rice and beans on the side.
  38. 38Serve with rice and beans on the side.
  39. 39Serve with rice and beans on the side.

Ingredients

  • 2 LB ground beef
  • 2 LB ground beef
  • 2 LB ground beef
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion salt
  • 2 tsp onion salt
  • 2 tsp onion salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 3 small Yukon gold potatoes
  • 3 small Yukon gold potatoes
  • 3 small Yukon gold potatoes
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 2 cups chile rojo
  • 2 cups chile rojo
  • 2 cups chile rojo
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 25 guajillo chiles
  • 25 guajillo chiles
  • 25 guajillo chiles
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1.5 cups chile water
  • 1.5 cups chile water
  • 1.5 cups chile water

Equipment

large skilletblenderlid

Tips

  • This recipe makes a lot of chile rojo, but you can freeze the leftovers.
  • You can serve this dish with rice and beans on the side, or make burritos, flautas, or tacos.