This is my go-to recipe when I am really hungry for chile verde beef, but don’t have a lot of time to cook. Give me a warm homemade flour tortilla and there you have my favorite taco! I could literally eat these everyday, so it’s a good thing I only make this once in a while. This picadillo is great for any of your favorite Mexican dishes, enchiladas, burritos, tostadas and taco salads. It’s one of those dishes that the flavor improves after the second day. I just can’t say enough about this simple, but tasty picadillo dish. Loved it as a kid, love it even more now!
My favorite Mexican comfort food — enchiladas filled with picadillo and topped with Red Chile /Tomato Salsa . It can double as an Enchilada Sauce.
Dry roasting green chiles in the comal takes a little longer than the broiler method. It is just sometimes easier to let them roast slowly instead of turning on the broiler. Dry roast for 20-25 minutes at medium heat, turning as needed.
To make enchiladas, I flash fry my corn tortillas in a pan of preheated shallow oil for 10-15 seconds per side.. Fill them with picadillo, top with Red Salsa, cotija cheese and fresh guacamole… and always with a side of lettuce, tomatoes and onions. Very traditional in our house.
I lovingly call this a Tacos Salsa instead of taco sauce! Combining fresh tomatoes, chiles and garlic with dried chile guajillo yields a delicious, zesty sauce. Good for any of your favorite Mexican dishes!
Chile Verde Beef Picadillo
- 2 tablespoons olive oil
- 1 medium sweet onion sliced into strips
- 2 jalapeño peppers diced
- 3 cloves garlic minced
- 1 1/2 pounds ground-chuck beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 6 tomatillos roughly chopped
- 2 cups diced, cooked potatoes
- 2 cups roasted green chiles previously roasted, sliced into strips or diced (Anaheim, Hatch or Poblano Peppers)
- ¾ cup water
- In a large pot, preheat the oil to medium heat for 3 minutes. Add the onions and jalapeño peppers and cook for 6 to 8 minutes. Add the garlic and cook for another minute.
- Move the vegetables to the outer edge of pot and add the beef to the center. Season with salt, pepper, cumin and oregano. Cook for another 8 to 10 minutes until the beef gets a little bit of a crust on it. Drain out as much of the oil as you can.
- While the beef is cooking, cook the tomatillos in some boiling water for about 10 minutes. Transfer tomatillos to the blender and blend until smooth.
- Add tomatillo sauce, cooked potatoes, roasted green chiles and water to the beef. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and it becomes thicker. Taste for salt. Remove from heat and let stand for 15 minutes