Yield: 4 servings
Mexican Picadillo Recipe
This picadillo in tomato sauce is an easy dinner for hectic weeknights. With rice or in tacos, it'll be your new favorite Mexican recipe.
Ingredients
For the Picadillo
- 1 large carrot, diced
- 1 large potato, peeled and diced
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- ½ white onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon beef bouillon
- ¾ cup sweet peas
For the Sauce
- 5 Roma tomatoes
- ¼ cup water
- ½ white onion
- 1 chipotle pepper in adobo sauce
- 1 jalapeños, seeds removed
- 2 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon allspice
Want to save this recipe?
Instructions
- Add the carrots to a large skillet and cover in water. Boil for 2 minutes, then add the potatoes and continue to boil for another 5 minutes. Remove from the heat and drain well. (The potatoes and carrots will not be fully cooked.)
- Heat the oil and cook the ground beef, onions, and garlic, until the beef is no longer pink.
- Stir in the bouillon and add the potatoes, carrots and peas.
- Add all the sauce ingredients to a blender and blend until smooth, then pour into the meat.
- Simmer the meat and sauce for 20 to 25 minutes. If the meat gets too dry, add a bit of water. Taste and add more salt as needed.
Notes
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days.
Reheat: To reheat it, microwave it for 30 seconds, stir well, and microwave for another minute or until warm. You can also heat it in a pan over medium heat for 6-8 minutes, stirring occasionally.
Freeze: Place it in a freezer-friendly bag or container. Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating it as usual.
Nutrition
Serving: 1, Calories: 431kcal, Carbohydrates: 30g, Protein: 37g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 798mg, Fiber: 6g, Sugar: 7g