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Authentic Mexican Picadillo
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Savory Mexican picadillo with ground beef, peppers, potatoes, and carrots in zesty tomato sauce, perfect with rice or tortillas.
Ingredients:
  • 6 tomatoes
  • 0.75 cup water
  • 0.25 onion, halved
  • 1 clove garlic
  • 3 tablespoons vegetable oil
  • 0.5 onion, chopped
  • 1 serrano pepper
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • 2 pounds lean ground beef
  • 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
  • 3 potatoes, peeled and cubed
  • 3 medium carrots, peeled and cubed
  • 1 jalapeno pepper, sliced
  • 2 tablespoons chicken bouillon granules
  • 0.5 tablespoon ground cumin
  • 1 bay leaf
  • salt and ground black pepper to taste
Instructions:
  • Create tomato sauce: Boil whole tomatoes in a pot, then transfer to a blender using a slotted spoon. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
  • In a large skillet over medium-high heat, sauté onion and serrano pepper in oil until onion is transparent. Stir in garlic and cook for 1 minute. Add tomato and cook for an additional minute. Mix in ground beef and cook until browned and crumbly, about 8 minutes.
  • - Pour in the flavorful Mexican-style hot tomato sauce and cook for 2 minutes. - Mix in the potatoes and carrots and cook for another 2 minutes. - Add the blended tomato sauce, spicy jalapeño, savory bouillon, aromatic cumin, and fragrant bay leaf, then mix well. - Season everything with a pinch of salt and pepper for the perfect balance of flavors. - Reduce the heat and simmer until most of the liquid is absorbed, approximately 20 minutes. - Allow the dish to sit for 5 minutes before serving to let the flavors meld together beautifully.

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