This mexican picadillo recipe is the ultimate comfort food. A warm and hearty dish that can be made for any weekday meal. This rich stew is perfect for a family dinner served with white rice and warm corn tortillas.
Boil the tomatoes for 2 minutes, just enough for the skin to soften and be easy to remove.
Peel tomatoes, place them into a blender and add garlic, cumin and pepper.
Pour in a cup of water and 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 3 minutes).
Add chilies and continue to fry for another 2 minutes on low heat.
Add meat. Mix and allow to release its juices and brown evenly (5 minutes).
Pour in the tomato sauce and mix. Add water or meat stock enough to cover the meat.
Bring to a boil, cover the pan and low heat to low. Simmer for 10 minutes.
Add potatoes to the pan, mix and cover. Cook until tender (about 10-12 minutes).
Uncover the pan and let the sauce reduce to the desired consistency.
When deseeding the chilli peppers, please do not forget to use gloves to avoid direct contact with the skin which can cause severe irritation.
If you live outside of Mexico and you can’t find serrano or japaleno peppers, a good option is to use green bell peppers. If this is the case, you should first roast them, remove the skin and cut them into strips.
Picadillo with potatoes can be stored in the refrigerator for about 3 days in a container with a lid.
If you want, you can add more vegetables like carrots, zucchini or also peas, corn, etc.
This dish is more delicious the next day, when all flavours are blended and enhanced.
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