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Mexican Dish With Beef and Potatoes

Mexican Way Ground Beef Dish

Looking for a new twist on typical ground beef dinners? Try making Picadillo, a flavorful but not hot Mexican footing beef dish prepared with potatoes, carrots, raisins, and lycopersicon esculentum sauce. Every Mexican family unit makes a variation of this dish.

Bowl of Authentic Mexican Picadillo

Picadillo is enjoyed Latin America in addition to United mexican states. Each country has its own preferred style of preparing information technology. It's particularly popular in Cuba and Puerto Rico. Cuban style is prepared with bell peppers, white wine, and capers. Puerto Rican style is  uses a sofrito as its base.

How to Make Picadillo

Picadillo and White Rice
Mexican Picadillo Ingredients
  • 2 lbs low-fatty footing beefiness
  • two medium white potatoes
  • ii medium carrots
  • 1 cup light-green peas (preferably frozen peas not canned)
  • ½ loving cup raisins
  • 1 cup lycopersicon esculentum sauce
  • 1 teaspoon common salt
  • ½ teaspoon black pepper

First Steps

  • Peel the carrots and potatoes commencement.
Peeled Carrots and Potatoes on Cutting Board
  • Chop the potatoes and carrots. We similar the potatoes and carrots on the mesomorphic side specially when we serve the picadillo over rice. If you plan on making tacos de picadillo chop the potatoes and carrots into smaller pieces.
Chopped Potato and Carrot in Bowls

Cooking

  • Add the ground beefiness to a big preheated frying pan with two tablespoons of cooking oil.
  • Gently break up the meat so that information technology browns evenly.
Ground Beef Browning in Frying Pan
  • Lightly chocolate-brown the ground beef. Try non to over-brown the meat because it volition be on the dry side. Use this motion picture as a guide.
  • Don't drain the liquid that the meat gives off. It incorporates into the dish and enriches the flavor.
  • Add the potatoes and carrots to the footing beef and cook for almost 6 minutes.
Ground Beef Potatoes Carrots Cooking
  • Add the raisins and green peas to the mixture.
  • Mix until all of the ingredients are evenly dispersed.
Adding Ingredients to Picadillo
  • Season with 1 teaspoon salt and ½ teaspoon blackness pepper.
Seasoning Picadillo with Salt and Pepper
  • Add the love apple sauce. Yous can add together ¼ loving cup beef broth for extra flavor when cooking.
Tomato Sauce Added to Picadillo
  • Mix in the love apple sauce until it is fully incorporated.
Cooking Picadillo
  • Cook the picadillo over medium-low heat for near 20 minutes until the liquid has reduced and the potatoes and carrots are fully cooked and accept softened.
  • Taste and add salt if necessary.
Cook the picadillo over medium-low heat for 20 minutes until fully cooked.
Your picadillo is fix to serve.

How to Serve Picadillo

  • Serve over white rice, on a tostada, or equally a taco or burrito filling or even past itself.
Picadillo Served on Rice
Nosotros similar it served on tostadas.
Picadillo Served on Tostada
  • Substitute basis turkey or ground chicken for the basis meat.
  • Y'all can add ½ cup chopped white onion if y'all like. Add the onion at the same time you add the potatoes and carrots.
  • If you desire your picadillo to exist spicy, add i or 2 very finely chopped serrano peppers or jalapeño peppers when you add together the potato and carrots.
  • For extra seasoning try calculation a pinch of cumin, or Mexican oregano, or chili pulverization, or paprika.

Mexican Picadillo Recipe

Mexican way ground beef with carrots, potatoes, greenish peas, raisins, and tomato sauce. Cracking as a taco filling, over white rice, or on a tostada. One of our favorite basis beef recipes.

Course Dinner

Cuisine Mexican

Keyword Easy, ground beef, picadillo

Prep Fourth dimension 10 minutes

Cook Time thirty minutes

Total Fourth dimension forty minutes

Servings eight servings

Calories 528 kcal

  • Cutting board

  • Kitchen knife

  • 3 or 4 small bowls

  • Large frying pan or skillet

  • two lbs. depression-fat footing beef
  • two medium white potatoes
  • 2 medium carrots
  • 1 cup green peas preferably utilise frozen peas not canned
  • ½ cup raisins
  • 1 cup tomato sauce
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. ground cumin optional
  • ii bay leaves optional (remove before serving)
  • two tbsp. cooking or olive oil
  • Peel the carrots and potatoes first.

  • Chop the potatoes and carrots.

  • Preheat two tablespoons of cooking oil in a large frying pan over medium-loftier heat.

  • Add the ground beef to the frying pan and lightly brown the ground beef. (well-nigh 5 minutes)

  • Add together the potatoes and carrots, stir and cook for vi minutes.

  • Add together the raisins and peas and stir.

  • Add together the tomato plant sauce, salt and black pepper and stir.

  • Reduce to medium-low heat and cook for twenty minutes until the liquid has reduced and the potatoes and carrots have softened.

  • Taste and add together common salt if necessary.

Grooming

  • Picadillo should exist moist simply not wet when served.
  • If it is starting to get dry before the potatoes and carrots are cooked add two tablespoons of water as needed and so that information technology remains moist.
  • Chop the potatoes coarsely if you are going to serve it over rice or on a tostada. Chop them finer if you are going to serve it in tacos.
  • If you are making tacos, information technology goes well with both corn and flour tortillas.
  • If you utilise canned peas, rinse them well to remove excess salt.

Substitutions

  • If you lot don't have any tomato sauce, use 3 Roma tomatoes that have been smoothly blended as a substitute. Love apple paste works too using smaller quantities.

Optional Ingredients

  • You tin add ½ loving cup chopped white onion if yous like. Add the onion at the same fourth dimension you add together the potatoes and carrots.
  • If you want your picadillo to be spicy, add together 1 or 2 very finely chopped serrano peppers or jalapeño peppers when you add together the potato and carrots.

Storage

  • Picadillo will go along well refrigerated for three day in an closed storage container.
  • It will keep well in the freezer for three monthsin an closed storage container.

Serving: 1 loving cup | Calories: 528 kcal | Carbohydrates: 61 m | Poly peptide: 38 k | Fat: 17 m | Sodium: 916 mg | Sugar: 20 grand

More Mexican Beef Recipes

  • Bistec a la Mexicana
  • Carne Asada
  • Beef Rolls in Lycopersicon esculentum Sauce
  • Beefiness Tenderloin in three Chile Sauce
  • Pan-Fried Meatballs
  • Sirloin Cap Roast (Picaña)

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Source: https://mexicanfoodjournal.com/picadillo/

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