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