Mom’s Picadillo Con Papa. Ground Beef with Potatoes

How to make Mom’s Picadillo Con Papa. Ground Beef with Potatoes

Ingredients :

1 medium Russet potato or 2 white potatoes peeled and diced

1 pound ground chuck

1 teaspoon salt more to taste

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon pepper

1 clove garlic minced

1 small white onion diced

2 large Roma tomatoes roughly chopped

1 to 2 serrano chiles roughly chopped

1/4 cup water pinch of salt and Mexican oregano

Instructions:

Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes.

Add the diced potatoes and cook until browned and crispy in most spots.

I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

Add the ground beef to that same skillet and heat to medium/high.

Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.

Add the garlic and onion, continue cooking for 2 to 3 minutes.

Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.

Pour tomato mixture into picadillo.

Let it come to a boil and taste for salt.

Fold in the potatoes and stir until well combined.

Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .

Remove from heat.

enjoy !!

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

Why are the potatoes cooked separately first?

Cooking the potatoes separately ensures that they are thoroughly cooked and have a nice crisp texture before being added to the Picadillo.

This helps them to hold their shape and not become mushy in the final dish.

How can I adjust the spiciness of the dish?

The spiciness in this dish comes from the serrano chiles. If you prefer a milder flavor, you can reduce the number of chiles, remove their seeds before using, or substitute with a milder variety like jalapeno.

Can I use a different type of meat instead of ground chuck?

Yes, you can use other types of ground meat such as pork or turkey, but it may alter the flavor of the final dish.

Ground chuck is used for its rich flavor and ideal fat content which contributes to the overall taste of the Picadillo.

What type of potato should I use?

The recipe specifies Russet or white potatoes, both of which have a good starch content and will hold up well in the dish.

Russets will give a fluffier texture, while white potatoes will be a bit creamier.

How spicy is this dish?

The spiciness mainly comes from the serrano chiles. You can adjust the heat level by using less serrano, removing the seeds, or substituting a milder pepper like jalapeno.