When it’s a little chilly, isn’t it nice to curl up with a dish of something warm and comforting. Picadillo is perfect for just that! Ground beef, potatoes and vegetables seasoned to perfection. Try it on it’s own or add it to tacos, gorditas, or tostadas.
You won’t be disappointed any way you have it.
For the Sauce:
Add all sauce ingredients in a large blender and puree until smooth. Taste and season with more salt if necessary. Set aside.
Make sure the spice level is to your liking. If not spicy enough, add half a jalapeno and blend/adjust until perfect.
For the Meat:
Heat a large skillet over medium-high heat. When hot, add the cooking oil, onion, ground beef and generous pinch of salt. Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is lightly browned.
Add the potatoes, carrots and peas. Mix together with the meat and cook for 5 minutes.
Add the pureed sauce to the skillet, mix together and cover with a lid. Reduce the heat to medium-low and simmer for 10 minutes.
Remove the lid and continue cooking for 10 more minutes, until the potatoes and carrots are soft and tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.
Remove from heat, taste and season with more salt if necessary.
Ingredients
Directions
For the Sauce:
Add all sauce ingredients in a large blender and puree until smooth. Taste and season with more salt if necessary. Set aside.
Make sure the spice level is to your liking. If not spicy enough, add half a jalapeno and blend/adjust until perfect.
For the Meat:
Heat a large skillet over medium-high heat. When hot, add the cooking oil, onion, ground beef and generous pinch of salt. Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is lightly browned.
Add the potatoes, carrots and peas. Mix together with the meat and cook for 5 minutes.
Add the pureed sauce to the skillet, mix together and cover with a lid. Reduce the heat to medium-low and simmer for 10 minutes.
Remove the lid and continue cooking for 10 more minutes, until the potatoes and carrots are soft and tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.
Remove from heat, taste and season with more salt if necessary.
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