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Wikibooks
Picadillo (Beef with Potatoes and Tomatoes)
The Mexican dish picadillo is a popular filling for tacos.
Ingredients
ServingsOriginal: Serves 6
- ground beef, 450–625 g1–1 1/2 lb
- onion, large yellow; chopped1 piece
- garlic clove, chopped4 clove
- beef stock29 oz
- green bell pepper, large; stemmed, seeded, chopped1 piece
- russet potato, large; bite-sized cubes3 piece
- canned tomatoes, diced; in juice14.5 oz
- oil2 tbsp
- salt1/8 tsp
- chilli powder1 tsp
- black pepper, cumin, oregano and garlic powder, to taste; about 2–2 1/2 tbsp total
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.
When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.
As meat is browning, add potato, beef broth and diced tomatoes.
Simmer until picadillo thickens, stirring occasionally.
Serve hot with Spanish (Mexican) rice and tortilla.
