Authentic Mexican Picadillo
Description
This Mexican picadillo made with ground beef, peppers, potatoes, and carrots simmered in spicy tomato sauce is great served with rice or tortillas.
Ingredients
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6 tomatoes
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3/4 cup water
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1/4 onion, halved
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1 clove garlic
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3 tablespoons vegetable oil
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1/2 onion, chopped
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1 serrano pepper
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1 clove garlic, minced
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1 tomato, chopped
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2 pounds lean ground beef
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1 (7 3/4 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
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3 potatoes, peeled and cubed
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3 medium carrots, peeled and cubed
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1 jalapeno pepper, sliced
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2 tablespoons chicken bouillon granules
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1/2 tablespoon ground cumin
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1 bay leaf
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salt and ground black pepper to taste
Directions
1
Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
2
Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
3
Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.