Picadillo
One of the Spanish words for “chopping” is “picar” which is where this childhood favorite gets its name. Another name for this dish is carne molida con papas (ground beef with potatoes). I do know that it was always a tasty one-pan dish my mother would make from basic pantry ingredients, budget-friendly and satisfying. Note: YOU control the heat level!
Cooking Instructions
Stovetop in a frying pan on medium heat
Ingredients
1 ½ Tbsp. avocado oil (or oil of choice)
1 lb. grass-fed organic ground beef (85/15)
½ cup white onion, chopped
2 garlic cloves, finely minced
1 serrano pepper, leave whole
1 ½ cups of potato, diced (approx. 2 small)
1 - 14 oz. can fire-roasted diced tomatoes
1 - 14 oz. can tomatoes with green chilies (Ro-tel)
2 tsp. beef bouillon powder (Knorr)
Salt and pepper to taste
⅓ cup chopped cilantro, reserved
Directions
Using a large skillet on medium heat, heat oil and add the ground beef to brown, breaking it up like taco meat.
Once meat is cooked thoroughly, add the onion and garlic. Stir and cook until the onion is translucent, being careful not to burn the garlic.
Next, add the serrano pepper (whole) and diced potatoes to the pan. Stir and keep cooking until the potatoes are slightly tender, but still firm.
Add the diced tomatoes and Knorr beef bouillon powder, and stir again, dissolving the powder.
Place a lid on the skillet, lower the heat, and keep cooking the picadillo until the potatoes are completely cooked through, and the tomatoes have thickened.
Season with salt and pepper to taste. Finally, add reserved chopped cilantro.
Serve hot with your choice of flour or corn tortillas (my choice is corn), and your favorite Mexican side dishes (side dish recipes to come!)