Mom’s Picadillo Con Papa: The Ultimate Comfort Food Fix

If you’ve ever embraced the warmth of a bustling kitchen, then Mom’s Picadillo Con Papa is sure to evoke fond memories. Picture this: a cozy weekend afternoon, the sun casting gentle rays through the kitchen window, while the smell of spices fills the air. I can still recall how my mom would transform simple ingredients into something magical, her hands working swiftly yet with an unmistakable grace. It was in these moments that I learned the true essence of cooking.

The rich aroma of Mom’s Picadillo Con Papa has a way of making time stand still. It’s more than just a dish; it’s a tapestry of family, tradition, and love. Each spoonful brings forth memories of laughter around the dining table, stories shared, and bonds strengthened. This dish not only satisfies hunger, but it also nourishes the soul.

This recipe captures the essence of comfort food, blending tender potatoes with savory ground beef and a hint of spice from serrano chiles. It’s a reminder that cooking can be simple yet extraordinarily fulfilling. As we delve into the art of preparing Mom’s Picadillo Con Papa, let’s celebrate the joy and warmth that comes with creating a meal from the heart.

Mom’s Picadillo Con Papa

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• Author: Chloe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing, Boiling
• Cuisine: Mexican

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Description

Discover the savory flavors of Mom’s Picadillo Con Papa recipe! Learn how to make this delicious and traditional dish that will surely impress your taste buds.

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Ingredients

• 1 medium Russet potato, 240 grams washed and diced fine, I leave the skins on
• 3 tbsp (45 ml) s olive or avocado oil
• 1 pound (454 g) ground beef or sirloin 80% lean
• 3/4 teaspoon (4 ml) salt
• 3/4 teaspoon (4 ml) garlic powder
• 3/4 teaspoon (4 ml) pepper
• 3/4 teaspoon (4 ml) cumin
• 1/2 teaspoon (3 ml) oregano
• 1 cup (240 ml) white onion, 200 grams diced
• 2–3 cloves of garlic, 16 grams minced
• 2 large Roma tomatoes, 288 grams roughly chopped
• 1 to 2 serrano chiles, 25 grams roughly chopped
• 1/4 cup (60 ml) water

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Instructions

1. Warm up 2-3 tablespoons of olive or avocado oil in a nonstick skillet over medium heat for a few minutes.
2. Introduce the diced potatoes and sauté them until they achieve a golden and crispy texture on most sides.
3. Cover the potatoes during cooking to allow the steam to help cook them internally more quickly.
4. Place the cooked potatoes on a plate lined with paper towels to absorb excess oil, then set them aside.
5. While the potatoes are cooking, in another pan set to medium-high heat, place the ground beef.
6. Season the beef with salt, pepper, garlic powder, cumin, and oregano.
7. Cook the beef for 8 to 10 minutes until it is well-browned.
8. Add the minced garlic and diced onion to the beef, continuing to cook for another 3-4 minutes.
9. Blend the roughly chopped tomatoes and serrano chiles with 1/4 cup of water on high speed until smooth.
10. Pour the blended tomato mixture into the beef.
11. Allow the mixture to reach a boil, then incorporate the potatoes, stirring well to mix everything thoroughly.
12. Taste and adjust the seasonings if necessary, then let it simmer on low heat until the sauce thickens and reduces, for 7-10 minutes.
13. Take the dish off the heat.
14. If you plan to use it as a filling for stuffed peppers, empanadas, or crispy tacos, let it cool completely.
15. For a more liquid consistency, you may add 1 cup of broth when blending the tomatoes and serrano chiles and follow the same cooking steps.

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Notes

• Use avocado oil instead of olive oil for a unique flavor.
• Season ground beef with salt, pepper, garlic powder, cumin, and oregano.
• Adjust serrano chiles based on spice preference for desired heat level.

Mom’s Picadillo Con Papa: An Heirloom Recipe

Fundamentals

At the heart of Mom’s Picadillo Con Papa is the harmonious blend of ingredients that create a dish rich in flavor and history. The recipe features a medium Russet potato, diced finely with the skin left on to add texture. Ground beef or sirloin, seasoned with salt, garlic powder, pepper, cumin, and oregano, forms the base of this savory dish. These spices are essential for infusing the meat with a robust flavor profile.

To complement the beef, the dish includes white onion and cloves of garlic, both diced and minced to enhance the aromatic quality. Roma tomatoes and serrano chiles, blended with water, introduce a layer of freshness and a subtle kick of heat. This combination creates a sauce that binds all the elements together, making each bite a delightful experience.

Preparation and Setup

Begin by preparing your ingredients. Wash and dice the Russet potato into fine pieces, leaving the skin on for added texture. Set the potato aside and measure out the ground beef, ensuring it’s 80% lean for the right balance of flavor and juiciness. Dice the white onion and mince the garlic cloves, keeping them ready for the cooking process.

In a nonstick skillet, warm 2-3 tablespoons of olive or avocado oil over medium heat. Introduce the diced potatoes, sautéing until they turn golden and crispy on most sides. Covering the pan during cooking helps the potatoes steam, allowing them to cook more quickly and evenly. Once done, place the potatoes on a paper towel-lined plate to absorb excess oil.

Crafting the Perfect Picadillo

Technique

While the potatoes cook, place the ground beef in another pan set to medium-high heat. Season the beef with salt, pepper, garlic powder, cumin, and oregano, stirring occasionally to ensure the flavors meld beautifully. Cook the beef for 8 to 10 minutes until it reaches a well-browned state, giving it a rich and savory taste.

Add the minced garlic and diced onion to the beef, cooking for an additional 3-4 minutes. This step allows the onion to become translucent and the garlic to release its fragrant aroma, enhancing the dish’s overall flavor profile. The combination of these ingredients lays the foundation for the picadillo’s savory essence.

Tips and Tricks

For the perfect picadillo, ensure that the beef is thoroughly browned before adding the garlic and onion. This step is crucial for developing a deep, savory flavor. If you prefer a spicier dish, consider using two serrano chiles instead of one. Adjust the seasoning to your taste, adding more salt or spices if necessary to achieve the desired flavor balance.

When blending the Roma tomatoes and serrano chiles, aim for a smooth consistency to create a cohesive sauce. If you find the mixture too thick, add a bit more water to reach the desired texture. This sauce, when combined with the cooked beef and potatoes, brings all the flavors together seamlessly.

Mastering Picadillo Perfection

Perfecting Results

After incorporating the blended tomato and chile mixture into the beef, allow the picadillo to reach a gentle boil. This step helps the flavors meld beautifully. Add the sautéed potatoes to the mix, stirring well to ensure even distribution. The potatoes absorb the sauce, creating a delightful texture that complements the beef.

Let the mixture simmer on low heat until the sauce thickens and reduces, typically 7-10 minutes. This reduction intensifies the flavors, ensuring every bite is packed with taste. If you prefer a more liquid consistency, you can add a cup of broth when blending the tomatoes and chiles, following the same cooking steps to achieve the perfect balance.

Troubleshooting and Variations

If you encounter a sauce that’s too thick, gradually incorporate a small amount of water or broth until the desired consistency is reached. Conversely, if the sauce is too thin, allow it to simmer a bit longer, uncovered, to reduce and thicken. For variations, consider adding different vegetables like bell peppers or peas for added texture and nutrition.

Experiment with different spices to suit your taste preferences. Some may enjoy a hint of paprika or a dash of cayenne pepper for an extra kick. Remember, cooking is an art, and personalizing the dish to your liking is part of the joy.

Serving and Storing Mom’s Picadillo Con Papa

Serving and Presentation

Serve Mom’s Picadillo Con Papa hot, directly from the skillet, for a comforting meal that warms the heart. This dish pairs beautifully with warm tortillas or fluffy rice, allowing you to soak up every bit of the savory sauce. For a touch of freshness, garnish with chopped cilantro or a squeeze of lime juice.

The vibrant colors and rich aromas make this dish a feast for the senses. Whether you’re serving it as a main course or using it as a filling for tacos or empanadas, Mom’s Picadillo Con Papa promises to delight family and friends alike. It’s a versatile dish that can easily adapt to various culinary creations.

Pairings and Storage

For a balanced meal, pair the picadillo with a light salad or steamed vegetables. The fresh, crisp textures complement the rich, savory flavors of the dish. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it an ideal option for meal prep.

Reheat the picadillo gently on the stovetop or in the microwave, adding a splash of water if needed to restore its original consistency. The flavors continue to develop as the dish rests, making leftovers just as delicious, if not more so, than the first serving.

Conclusion

Mom’s Picadillo Con Papa encapsulates the heart and soul of home cooking. This dish offers a satisfying fusion of flavors, textures, and aromas that evoke cherished memories. Its simplicity and versatility make it a staple in any kitchen, offering a comforting meal that brings people together around the table.

The strength of this recipe lies in its adaptability and the joy it brings to those who create and savor it. Whether you’re a seasoned cook or a kitchen novice, Mom’s Picadillo Con Papa invites you to explore the art of cooking with love and creativity, ensuring each meal is a celebration of flavor and family.

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