Ingredients :
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
Instructions:
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 !!
Nutrition Information:
Per serving (based on 4 servings) for Mom’s Picadillo Con Papa:
Calories: 385 kcal | Total Fat: 23.5 g | Saturated Fat: 7.6 g | Monounsaturated Fat: 10.1 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 70 mg | Sodium: 450–600 mg (depending on salt and seasoning) | Total Carbohydrates: 18 g | Dietary Fiber: 2.8 g | Sugars: 3.6 g | Protein: 25 g
