This mexican picadillo recipe is the ultimate comfort food. A warm and hearty dish that can be made for any weeknight meal. This rich stew is perfect for a family dinner served with white rice and warm corn tortillas.
Chop the onion and garlic finely. Cut the chiles in half lengthwise and remove the seeds and veins.
Boil the tomatoes for 1 minute, just long enough for the skin to soften and be easy to remove. Peel the tomatoes and blend them with half a cup of water 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 the chilies and garlic and continue to fry for another 2 minutes.
Add the meat, season with salt and pepper and then add the cumin. Mix and allow the meat 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 for 1-2cm (1 inch).
Bring to a boil, cover the pan and lower the heat to a minimum. Cook for 20 minutes.
Peel the potatoes and cut them into 2cm cubes (about 1 inch). Add them to the saucepan and cook until tender (about 15 minutes), taking care that they are always covered with the sauce.
Uncover the pan and let the sauce reduce to the desired consistency.
Notes
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.
Nutrition Information
Serving: 1grams
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