Ingredients:
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt and Mexican oregano
Instructions:
- Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.
- Add the diced potatoes and cook until they are browned and crispy in spots. You can cover the pan to help them cook faster. Once done, transfer the potatoes to a plate lined with paper towels to drain and set aside.
- In the same skillet, add the ground beef over medium/high heat. Season it with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of cumin, and 1/2 teaspoon of pepper. Cook for 8 to 10 minutes until the beef is nicely browned.
- Add the minced garlic and diced onion, and continue cooking for 2 to 3 minutes.
- In a blender, combine the tomatoes, serrano chiles, 1/4 cup of water, a pinch of salt, and Mexican oregano. Blend until smooth.
- Pour the tomato mixture into the picadillo, let it come to a boil, and taste for salt.
- Fold in the cooked potatoes and stir until well combined.
- Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, which should take approximately 7-10 minutes.
- Remove from heat and serve your delicious “Picadillo Con Papa.”
This recipe offers a wonderful blend of flavors and textures, and it’s sure to be a hit with your family. Enjoy!
Here are some additional tips and ideas for your Picadillo Con Papa recipe:
Serving Suggestions:
- Picadillo Con Papa can be served with various side dishes such as rice, warm tortillas, or crusty bread to soak up the flavorful sauce.
- Consider garnishing your dish with fresh cilantro, chopped green onions, or a squeeze of lime for a burst of freshness.
Customization:
- This recipe is versatile, and you can adjust the level of spiciness to your preference by using more or fewer serrano chiles.
- You can also add other vegetables to the picadillo, such as diced bell peppers or peas, for extra flavor and nutrition.
Leftovers:
- Leftover Picadillo Con Papa can be refrigerated and reheated for another meal. It often tastes even better the next day as the flavors continue to meld.
- You can use any extra picadillo as a filling for tacos or burritos for a different meal.
Make It Healthier:
- If you’re looking to make this dish healthier, consider using lean ground beef or even ground turkey.
- You can also reduce the amount of oil used for frying the potatoes for a lower-fat version.
Family Tradition:
This recipe sounds like a cherished family tradition. Consider sharing the story or history behind the dish when serving it to guests or loved ones for a more personal touch.
