Homemade recipes are the finest! At least twice a month, I make picadillo using this recipe. Both easy and tasty!
Ingredients
1 medium Russet potato diced fine
3 tbsps olive or avocado oil
1 pound ground chuck
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon pepper
1 cup white onion diced
2-3 cloves of garlic minced
1 teaspoon cumin
Pinch of crushed oregano
2 large Roma tomatoes roughly chopped
1 to 2 serrano chiles roughly chopped
1/4 c water
Instructions
Preheat 2-3 tbsps of olive or avocado oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1 teaspoon cumin, pinch of crushed oregano and 3/4 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serranos and 1/4 cup water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat. Let it cool completely if using for filling rellenos, empanadas or tacos dorados.
If you like your picadillo more soupy, you could add 1 cup of broth when you blend your tomatoes and serranos. Cook as instructed.
