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Mexican Picadillo With Potatoes
author
Maricruz Avalos Flores
4
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 rice and warm corn tortillas.
prep
10
minutes
minutes
cook
30
minutes
minutes
total
40
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1 ½
lb
ground beef
(or pork, chicken, turkey)
▢
1 ½
cup
green chilies
(jalapeños, serranos, poblanos, anaheim, etc.)
▢
2
medium
tomatoes
▢
1
large
onion
(diced)
▢
1
lb
potatoes
(cut into small cubes)
▢
3
Tbsp
olive oil
▢
2
garlic cloves
▢
½
tsp
cumin
▢
1
tsp
pepper
▢
salt
Instructions
Cut chilies in half and remove seeds and veins, then cut them into strips or chop them.
Boil the tomatoes for 5 minutes, just enough for the skin to soften and be easy to remove.
Peel tomatoes and place them into a blender with garlic, cumin, and pepper.
Pour in a cup of water and blend until you get a light sauce. Set aside.
In a sauté pan heat the oil over medium heat.
Add onions and chilies and cook for 5 minutes or until onions become transparent and chilies start to soften.
Add the ground meat and break it with the back of a spoon cooking for 5 minutes or until changes its color.
Pour in the tomato sauce and mix. Add water or beef stock enough to cover the meat.
Bring to a boil, cover the pan and allow to simmer for 10 minutes.
Add potatoes to the pan, mix, and cover again. Cook until tender (about 10-12 minutes).
Uncover the pan, adjust seasonings if needed, then let the sauce reduce to the desired consistency.
Serve with rice and warm tortillas.
Notes
When deseeding the chili peppers, please do not forget to use gloves to avoid direct contact with the skin which can cause severe irritation.
If you can’t find serrano or jalapeno peppers, a good option is to use green bell peppers.
Picadillo with potatoes can be stored in the refrigerator for about 4 days in a container with a lid or it can be frozen for up to 2 months.
If you want, you can add more vegetables like carrots, zucchini or also peas, corn, etc.
Nutrition Information
Calories:
652
kcal
|
Carbohydrates:
29
g
|
Protein:
33
g
|
Fat:
45
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
2
g
|
Cholesterol:
121
mg
|
Sodium:
832
mg
|
Potassium:
1152
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
521
IU
|
Vitamin C:
38
mg
|
Calcium:
65
mg
|
Iron:
5
mg
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