Mexican Side Dish Ground Beef Onions Peppers

This mexican picadillo recipe is the ultimate comfort food. A warm and hearty dish that can be made for any weeknight dinner. This rich stew is perfect to serve as a family dinner aslope with rice and warm corn tortillas.

Carne molida con papas or picadillo con papas are the other names for this ground beef and potatoes cooked in a light and elementary tomato sauce.

What is mexican picadillo?

Mexican picadillo is a dish prepared with ground meat, tomato sauce and potatoes. This dish has many versions, starting with the meat that tin can be beef or pork then with the unlike types of vegetables that can be added: diced carrots and zucchini, peas, corn kernels, poblano pepper strips, etc.

Every mexican household has its ain version of this recipe since is i of the near budget-friendly and easy recipes to brand that tin feed a big family unit.

Too the fact that this recipe is cheap and easy to prepare, is also very versatile and can exist used equally a regular meal served with a side-dish or to use it every bit filling for tacos dorados or sopes.

It is spicy?

Not at all. As in almost all mexican recipes, the spiciness in this dish can be adapted to gustatory modality. Picadillo with potatoes is well noted by existence a family unit dish that children enjoy a lot and for that reason it tin be made without chilies if desired.

In the recipe I am sharing, I have used greenish hot peppers which I have deseed and removed the veins to obtain a dish that has just a small hint of spiciness. The consequence is still a rich flavoured and substantial dish.

How to serve?

In a very mexican style, this mexican picadillo recipe tin be served with arroz rojo (carmine rice) or white mexican rice, corn tortillas and pair it with a fresca drink like lemon fresca with chia.

Otherwise you can as well serve information technology with dinner rolls, pasta or plain white rice. And non but, because you can employ this recipe as a taco filling for your Taco Tuesday, burritos, or make those succulent Sopes de Picadillo!

Ingredients:

Ingredients are pretty simple. Use beef or pork meat, or a mix of both. Add any dark-green chilies you take available, some options are jalapeño, serrano, fresh anaheim or fifty-fifty green bell peppers.

You don't need and then much tomatoes to make the sauce, this is not a tomato and beef sauce for pasta, so go easy on them. Aforementioned for the spices, don't get heavy with cumin or you'll end with i of those wannabe mexican recipes that claims to be authentic only considering it has tons of cumin on it :)

Mexican picadillo recipe

Clean and dice onions. Cut the chilies in half lengthwise and remove the seeds and veins. Or just chop them if you lot desire a spicy dish.

Boil tomatoes for 2 minutes, merely long enough for the skin to soften and exist easy to remove.

Peel it and place information technology into a blender. Add garlic, cumin, pepper and 1 cup of cooking water. Blend until you get a smooth sauce. Set aside.

In a sauté pan heat the oil over medium heat. Stir in onions and cook until tender and transparent (about three minutes). Add chilies and continue to fry for another 2 minutes over low estrus.

Add the meat and break it with a cooking spoon. Mix and allow the meat to release its juices and colour evenly (5 minutes).

Cascade in the love apple sauce and mix. Add h2o or meat stock enough to cover the meat. Season with salt.

Bring to a boil, embrace the pan and low the heat to low. Cook for 10 minutes.

Meanwhile, pare the potatoes and cut them into small cubes. Add them to the bucket, mix and cover.

Cook until potatoes are tender (near x-12 minutes), taking care that they are always covered slightly with the sauce.

Uncover the pan, adapt with common salt and let the sauce reduce to the desired consistency.

Recipe notes

• When deseeding the chili peppers, please do not forget to use gloves to avert direct contact with the skin that can cause astringent irritation.
• If you live outside of United mexican states and you can't discover serrano or japaleno peppers, a practiced option is to use green bong peppers. If this is the case, you should starting time roast them, remove the peel and cut them into strips.
• Picadillo with potatoes can exist stored in the refrigerator for well-nigh 3 days in a container.
• If you desire, you lot can add more vegetables like carrots, zucchini or as well peas, corn, etc.
• This dish is more succulent the next mean solar day, when all flavours are composite and enhanced.

Watch How To Make Information technology

• ▢ 1 ½ lb (700 gr) ground beef (or pork)
• ▢ 1 cup green chillies (deseed and cut into stripes)
• ▢ two-3 small (250 gr) tomatoes
• ▢ one large (150 gr) onion (diced)
• ▢ 1 lb (450 gr) potatoes (cut into modest cubes)
• ▢ iii Tbsp (40 gr) oil (or lard)
• ▢ 1 garlic clove
• ▢ ½ tsp cumin
• ▢ i tsp pepper
• ▢ salt

Make the sauce

• Boil the tomatoes for 2 minutes, but enough for the skin to soften and be easy to remove.

• Peel tomatoes, identify them into a blender and add together garlic, cumin and pepper.

• Pour in a cup of h2o and blend until you become a smoothen sauce. Set up bated.

Make Picadillo

• In a sauté pan heat the oil over medium heat. Stir in onions and cook until tender and transparent (about 3 minutes).

• Add chilies and go on to fry for another 2 minutes on low heat.

• Add together meat. Mix and permit to release its juices and brown evenly (5 minutes).

• Pour in the tomato sauce and mix. Add together water or meat stock plenty to cover the meat.

• Bring to a boil, embrace the pan and low heat to depression. Simmer for 10 minutes.

• Add together potatoes to the pan, mix and cover. Cook until tender (well-nigh 10-12 minutes).

• Uncover the pan and let the sauce reduce to the desired consistency.

• When deseeding the chilli peppers, delight practise not forget to use gloves to avoid direct contact with the peel which can cause severe irritation.
• If you live outside of Mexico and you can't observe serrano or japaleno peppers, a skilful option is to use dark-green bong peppers. If this is the case, you should first roast them, remove the skin and cutting them into strips.
• Picadillo with potatoes can be stored in the refrigerator for about three days in a container with a chapeau.
• If you lot want, you can add together more vegetables like carrots, zucchini or also peas, corn, etc.
• This dish is more delicious the next 24-hour interval, when all flavours are blended and enhanced.

Calories: 433 kcal

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Source: https://www.maricruzavalos.com/mexican-picadillo-recipe/

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