Mexican picadillo with beef, chili and potatoes, which is very easy to cook and goes perfectly with rice, tortillas, tacos, etc.
Picadillo is a traditional dish in many Latin American countries, with different cooking options in different regions, and this dish is cooked in the Mexican picadillo style. This is a fairly simple recipe for cooking a dish in a frying pan with minced meat, potatoes and chili peppers, as well as tomatoes and broth as a sauce. Seasonings include garlic, paprika, oregano and cumin. Most of the salsa is cooked, so you can serve it with tacos, quesadillas, etc., and as a stew with rice.
Ingredient
1 pound minced meat
1 pound diced potatoes
1 onion, diced
1 Poblano pepper, diced *
1 jalapeno pepper, diced *
3 garlic cloves, minced
1 teaspoon ground bell pepper
2 teaspoons oregano
2 teaspoons cumin
1 Can (14.5 oz) of chopped tomatoes (or large diced tomatoes)
1 cup beef
broth, salt and pepper to taste
address
Cook the minced meat in a large frying pan over medium heat and divide it during cooking, then set aside, leaving 1 tablespoon of fat in the pan.
Add the potatoes, onion, poblano and jalapeno and cook until tender, about 10-15 minutes.
Add the garlic and paprika, stir and cook until fragrant, about a minute.
Add the beef, tomatoes and broth, bring to a boil, turn down the heat and simmer until most of the liquid has evaporated, about 5 minutes.
Season with salt and pepper to taste and enjoy!
To choose from: * Use any combination of jalapeno, serrano, poblano, Anaheim and/or green pepper to taste.
To choose from: add 1 diced carrot.
At the end, add 1/2 cup of green peas.
To choose from: mashed tomatoes, jalapeno, garlic and 1/2 onion.
Tip: Serve with rice and tortillas.
Tip: Use it to make tacos, burritos, quesadillas, etc.
Nutritional value: 427 calories, 23 g fat (saturated 8 g, trans- 1 g), 80 mg cholesterol, 323 mg sodium, 30 g carbohydrates (5 g fiber, 6 g sugar), 24 g protein.
