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Picadillo

Beef Picadillo

Author:Doctorshavegood

Ingredients
1 Lb. of Ground Beef
3 Tomatoes or 1 can of tomatoes
1 Chipotle Pepper in Adobo
1 Potato diced small
1 Carrot diced small
1/2 cup of Peas
1 medium Onion
2 Garlic cloves (1 finely diced)
1 diced jalapeno pepper
2 Bay Leaves
1/2 teaspoon of Cumin
1/2 teaspoon of Oregano
2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
Pinch of your favorite chili powder
1 can of chicken stock

Directions:


Finely
chop 3/4 of an onion , then reserve. Peel 1 potato and 1 carrot. Dice, then set aside.
Put in a blender: 3 Tomatoes or the can of tomatoes, 1 Chipotle Pepper in Adobo, 1/4 of the onion, 1 garlic clove and pepper to taste. Blend very well the ingredients then set aside.
Heat in a saucepan over medium heat 2 tablespoons of olive oil.
Put in the saucepan the ¾ onion that was minced along with the other diced garlic clove and diced jalapeno. Fry it for approximately 5 minutes, until it looks a bit transparent; stir regularly.
Incorporate in the saucepan the ground beef and fry it for about 4 minutes, until it is lightly cooked and it has a light brown color; stir regularly.

Cook All the Ingredients
The Salsa that was blended.
The Potato and Carrot dices that were chopped.
1/2 cup of Peas.
2 Bay Leaves.
1/2 teaspoon of Cumin.
1/2 teaspoon of Oregano.
1/2 tablespoon of Salt.
1 can of chicken stock

Mix the saucepan ingredients and bring the salsa to a boil over high heat.
When the salsa boils reduce to low heat and cook the beef picadillo for about 15 minutes, until the beef is well cooked and the salsa has almost totally consumed; stir occasionally.
When the cooking is done discard the 2 bay leaves.

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