Mexican Picadillo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Light olive oil for frying or vegetable oil (2-3 T.)
2 pounds of ground beef (80/20 mixture)
one onion, diced
2-4 chile serrano peppers
4-6 ripe tomatoes on the vine, which have been roasted in oven. Remove skin and discard. Also remove the tough stem section in the middle and mash until tomatoes become like tomato sauce, smooth.
2-4 garlic cloves, which can be roasted along with the garlic and chile serrano
one red or Yukon gold potato diced and fried
salt and pepper
* Consmate by Knorr (tomato bouillon)
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Directions: |
Directions:1. Fry cubed potato in light olive oil and drain on paper towels.
2. Roast tomatoes, garlic and chile in oven. Tomatoes, garlic and chile are placed on cookie sheet lined with foil. Place tomatoes stem-side down and cut X on bottom of all of the tomatoes. Set oven to broil and leave garlic and chile in 3-6 minutes. Remove garlic and chile and allow to cool. Return the tomatoes to broil for an additional 10-13 minutes, until skin is blistered and tomatoes are soft. Allow to cool. Remove skin and mash with potato masher.
3. In large skillet, pour in 2-3 Ts of olive oil and allow to heat. At medium to high heat, cook the meat until it begins to turn a gray color and keep frying it until it gets dark. Add diced onion, garlic and chile to fried meat. Continue to stir until onion is soft and opaque. Add freshly ground pepper and serrano peppers. Slice or dice them if you want more heat from the peppers.
4. Add chopped or mashed tomatoes to cooked meat mixture and allow to cook in center until tomato turns deeper red. Instead of salt, add consmate to taste.
4. Add cooked potato and serve with rice or beans or other side dish.
5. Serve with, your choice, of either corn or flour tortillas. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This picadillo can be eaten as is or can be rolled into corn tortillas that have been quickly fried in vegetable oil. The tortilla becomes soft. Drain the tortillas on paper towels, fill with picadillo mixture and roll. Make about 3-4 per person and place in oven-proof dish. Serve with diced tomatoes and lettuce that has been cut into long strips. A salsa may be put on top of this.
Picadillo may also be used on chalupas. Spread the chalupa with re-fried beans, then add picadillo, lettuce and tomatoes along with grated Mexican cheese or cheddar cheese.
Consmate, by Knorr, is a tomato-based bouillon. I do not cook without it. Knorr also makes chicken, beef and this tomato bouillon.
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