Description
A comforting family recipe featuring seasoned ground beef and tender potatoes, creating a rich dish perfect for any gathering.
Ingredients
- 1 medium Russet potato (washed and diced fine with skins on)
- 240 grams of potato (washed and diced fine)
- 3 tablespoons of olive or avocado oil
- 1 pound of ground chuck or sirloin (80% lean)
- 3/4 teaspoon of salt
- 3/4 teaspoon of garlic powder
- 3/4 teaspoon of pepper
- 3/4 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1 cup of 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 of water
Instructions
- Heat the olive or avocado oil in a large skillet over medium heat.
- Add the diced onions and cook until they become translucent.
- Stir in the minced garlic, cooking for an additional minute to release its fragrance.
- Introduce the ground beef, breaking it apart with a spatula as it cooks.
- Once browned, sprinkle in the salt, garlic powder, pepper, cumin, and oregano. Stir to combine.
- Add the diced potatoes and chopped Roma tomatoes to the skillet next.
- Stir in the serrano chiles for that desired kick.
- Pour in the water to create a bit of steam. Cover and let simmer for about 20 minutes, allowing the flavors to meld.
- Stir occasionally, ensuring that the potatoes cook evenly and the mixture does not stick.
- Once the potatoes are tender, taste and adjust the seasonings as needed.
Notes
Let the picadillo sit off the heat for a few minutes before serving to enhance the flavor. Store leftovers in an airtight container.
