Mexican Picadillo

Prep time: 5 minutes | cook time: 25 minutes | makes 4 servings


For the sauce

4 plum tomatoes, quartered or 1 14oz can diced tomatoes, undrained

½ medium onion, quartered

½ cup water

2 cloves garlic, minced

1 jalapeno pepper, stem removed (seeds if you don't want it spicy)

½ teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground cumin

For the meat

½ medium onion, diced (white or yellow)

1.5lbs ground beef

1 tsp sea salt

1 medium white potato, cut into 1/2 inch dice

1 large carrot, diced

1/2 cup frozn peas


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.

For the meat

Heat a large skillet over medium-high heat. When hot, add the ground beef, onion and 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 and carrots. 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 theheat 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 1/4 cup of water and continue cooking. Stir in the peas.

Remove from heat, taste and season with more salt if necessary. (I always tend to add another generous pinch or two of salt at this step.)

Serve with rice, cauliflower rice, over chopped romained or in tacos!

 
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Balsamic Chicken