I have talked about this before and I will say it again. To me, a recipe without a story, is just a recipe. When I think of this dish of Mom’s Picadillo Con Papa, a wave of emotions and memories flood my mind. In all honesty, it was prepared often in our house because it could feed a large family for a low cost. We enjoyed this dish, along with many rice, beans and egg dishes growing up. I would not have had it any other way. A simple taco de picadillo was, and still is, one of the most delicious foods, in my opinion. Serve it over rice, in a bowl of sopa with spicy tomato broth or the ultimate for me, stuff it in a chile relleno!! One should be passionate and excited about what you are preparing, even the simplest of dishes. My whole life, the only chile relleno I knew of was the one my Mom prepared. It was filled with picadillo con papa. No cheese, no caldillo de jitomate, just a beautifully fried chile relleno on my plate. Of course, there was Mexican rice, spicy salsa, warm tortillas and chiles in escabeche(pickled hot peppers). This is the same recipe I posted a few years back on Hispanic Kitchen and I finally decided it needed a new look with fresh new pictures. Bonus part, tacos and chiles rellenos on the menu this week!! #foodieforlife #mexicanfood
Yields 6 Servings
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
- 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.
2. 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.
3. 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.
Tips~ you could substitute the salt with Knorr, caldo de pollo(chicken bouillon powder). I enjoy the added flavor it adds to my dishes.
This is very much the way the picadillo was prepared in our house. I added the fresh garlic and oregano.
If you prefer your picadillo with more broth, just let it simmer for a few minutes or until the sauce turns a darker red color.
I found this little cazuela at a church thrift store in Austin, Texas last year. It was $3.00!!!!
Simplicity at it’s best. Corn tortillas brushed with oil and heated on the comal. Fill with picadillo and continue cooking until the tortillas get a little crispy.
It took all I had not to just eat strait out of that dish!! Lol!
Chiles Rellenos and Caldillo de Jitomate…Click onto picture to see full recipes on site.