Mexican Picadillo

feb4e39b-1650-4669-8e6b-c78a9455c1cf.jpeg

This is an flavorful but simple braised meal that is a comfort food but also cooks in about 30-45 minutes. I really enjoy that most of it comes from our garden. That makes everything taste more fresh.

Serve this with white or cilantro lime rice and fresh tortillas.

I am not a fan of raisins in this dish.

 

Sauce:

4-5 roma or small tomatoes

1/2 white onion

jalapeno – not seeded. I used 5 small ones

2 cloves garlic

1/2 cup water

1/2 teaspoon mexican oregano

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon guajillo chili powder

 

Meat:

2 tablespoons olive oil

1.5 pounds 93% ground beef

1/2 diced white onion

salt to taste

2 small russet potatoes, peeled and diced

1 large carrot, peeled and diced

 

For the sauce, place all ingredients in a food processor and puree.

Next, sauté the beef on medium heat. When fully browned, add the oil and onion. Cook 3-4 minutes. Add the potato and carrot. Stirring often, cook another 5 minutes.

Pour the sauce over the beef mixture. Stir. Reduce heat to low. Cover with a lid and cook 10 minutes. Remove the lid. Add 1/2 cup more water if needed and stir. Cook another 10 minutes. Serve with rice and tortillas.

E446B67B-A70B-487B-9D05-85A392EAA0B0

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s