Mom’s Picadillo con Papa

How to make Mom’s Picadillo con Papa

• 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

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 !!