Mexican Picadillo

Mexican Picadillo

 

 

Prep time: 10 Min

Cook time: 40 Min

Total time: 50 Min

Inspired by:  The Modern Proper

 

 

Ingredients

 

• 1 tbsp extra virgin olive oil
• 1 lb. ground beef, I use 90/10 when I can find it.
• 1 small yellow onion, diced
• 4 garlic cloves, roughly chopped
• 1 green bell pepper, cored and finely chopped
• 1 tsp salt
• 2 tsp chili powder - I use pasilla negro
• 1 tsp dried oregano
• 2 tsp cumin
• 1/2 tsp cinnamon
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 large russet potato, peeled and 1/2 inch diced
• cooked rice for serving
• warm tortillas for serving
• fresh cilantro for serving
• jalapeño peppers slices for serving

 

 

Instructions

 

1. Prepare all of your ingredients prior to cooking - this will help you stay organized and ready.
2. Dice the onion, chop the garlic, green pepper and potato, combine all the spices into a small bowl.
3. Use your favorite recipe for rice, white is fine, or Mexican rice if you prefer.
4. Heat the olive oil over medium heat. Add the beef and break apart. When the beef has almost cooked off any juices, add the onions, bell pepper. Cook until the meat is browned, then add the garlic, and cook for 30 more seconds.
5. Add the spices, stir to combined, add a lid, and cook for 15 minutes on a low simmer.
6. Add the chicken stock, then the potato. Return the lid and bring the heat up to a regular simmer, and cook until the potato is tender. At this point, you can remove the lid and allow the mixture to cook and evaporate the juices until it is thickened. Adjust your seasonings if necessary.
7. Serve with rice, warm flour tortillas, fresh cilantro, avocado if you have some.

 

 

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Notes:

 

This is a wonderful aromatic dinner, and full of flavor. I should make this more often, it's so easy.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey