Description
Recipes from home are the best! I prepare this recipe for picadillo at least twice a month. It’s simple and delicious!
Ingredients
Scale
- 1 medium Russet potato (240 grams), washed and diced fine
- 3 tbsps olive or avocado oil
- 1 pound ground chuck or sirloin (80% lean)
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon pepper
- 3/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup white onion (200 grams), diced
- 2–3 cloves of garlic (16 grams), minced
- 2 large Roma tomatoes (288 grams), roughly chopped
- 1 to 2 serrano chiles (25 grams), roughly chopped
- 1/4 cup water
Instructions
- Sauté Potatoes: Preheat 2-3 tbsps of olive or avocado oil in a nonstick pan to medium heat; add diced potatoes, cover, and cook until browned and crispy.
- Drain: Transfer potatoes to a plate lined with paper towels to drain and set aside.
- Brown Beef: In a separate skillet at medium/high heat, add ground beef and season with salt, pepper, garlic powder, cumin, and oregano; cook for 8 to 10 minutes until browned.
- Sauté Aromatics: Add the minced garlic and diced onion and continue cooking for 3-4 minutes.
- Blend Sauce: Blend tomatoes, serranos, and 1/4 cup water on high until smooth.
- Combine: Pour the tomato mixture into the beef and bring to a boil.
- Simmer: Fold in the potatoes and stir well; simmer on low for 7-10 minutes until the sauce thickens and reduces.
Notes
You can substitute the salt with chicken bouillon powder for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
Keywords: picadillo, ground beef, potatoes, Mexican cuisine, main course