Picadillo, a dish found in central Mexico, is traditionally served on flour tortillas. This dish reminds me of tacos with potatoes. But, it’s much more versatile, as you can make a dough and use this meat mixture as an Empanada. In addition, if you should have any leftovers, you can make breakfast burritos in the morning, adding a few scrambled eggs and a dab of salsa. This is a quick, easy and flavorful dish that’s sure to please your family or friends. I don’t know who to thank for this recipe as I had cut it out of a magazine some time again…so thanks for sharing, mystery person out there in recipe land!
Picadillo
Course: UncategorizedServings
4
servingsIngredients
2 Tablespoons vegetable oil, divided
1 pound lean ground beef
½ medium onion, finely chopped
2 Plum tomatoes, cored and chopped
1 large Poblano chile pepper, seeds removed and finely chopped
3 cloves garlic, finely minced
1 teaspoon cumin
½ teaspoon ground black pepper
1 teaspoon kosher salt
1 medium red or Yukon gold potato, peeled and diced into ½” cubes
2 cups chicken stock
¼ cup chopped cilantro
Directions
- Heat 1 Tablespoon oil in a large skillet over medium/high heat.
- Add the ground beef and cook for 6 minutes, breaking up the meat with a spatula.
- Remove from skillet and set aside.
- Reduce heat to medium and add the remaining oil, onions, tomatoes, chile pepper, garlic, cumin, black pepper and salt.
- Cook, stirring often, until tender but not browned, about 5 minutes.
- Return beef, along with any juices to the skillet.
- Add the potatoes and chicken stock.
- Bring to a simmer and cook, stirring often, until potatoes are tender, about 20-25 minutes.
- Season with more salt, if needed.
- 10. Spoon onto flour tortillas and garnish with the chopped cilantro.
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