Chile Verde Beef Picadillo~Enchiladas!

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 corn or 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.

Picadillo or carne molida(ground beef) is always my go to for easy meals

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!

Not only is it delicious straight out of the bowl! Try it in enchiladas!

My favorite Mexican comfort food — enchiladas filled with picadillo and topped with Red Chile /Tomato Salsa(Taco Salsa) or all green Chile Verde Sauce. It can double as an Enchilada Sauce.  In the video below, mostly all the same ingredients, but prepared with more chunky cut potatoes, less green chiles and a bit soupier. Both delicious!

VIDEO LINK

https://animoto.com/play/OFIVsqaGH1b7sxSQ4rYALQ

I confess that I always purchase too many green chiles!

I always find myself with an excess of green chiles and then I roast them all up to use in recipes in a timely manner. I often will prepare salsa’s, sauces or add the chile verde strips(or coarsely ground) to beef, pork, chicken and sometimes even shrimp! You can also prepare a chile verde sauce and use it for enchiladas suizas, pozole, fideo, tacos ahogados and more!

For the most part Anaheim peppers and poblanos are on the mild to medium side when it comes to spice level

But don’t take my word on it, lol! I have encountered some packing some heat towards the seeds and membranes. Best to slice off a little section and taste it if the spiciness bothers you.

The broiler is the ideal method for roasting a whole tray of green chiles

There are other options of course. many people are using air fryers these days, but space is limited most times and it may take several minutes longer to roast two batches. Stove top roasting is how I learned, but does take longer. For the broiler method, preheat broiler on high and position the rack in the oven to 10 inches below heating element. Line a baking sheet with foil paper for easy clean up. Lightly oil the washed peppers all over and space out evenly. When ready, broil for about 8-10 minutes, then flip peppers over and broil for another 8-10 minutes. I transfer peppers to a covered pot or glass bowl and let them steam and cool. Once cooled, I remove the stems and seeds and slice or blend them depending on the recipe.

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.

Chile Verde Beef Picadillo

Ground beef picadillo is always a family favorite. It can be prepared in so many variations and is economical.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

20 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6 Servings

Ingredients

• 4-5 small-medium Anaheim peppers
• 2 med-large poblano peppers
• 2 jalapeño peppers or 3 serrano peppers
• 3 tbsps avocado oil
• 1 medium white onion, about 1 1/2 c sliced into strips
• 3 cloves garlic minced
• 1 1/2 pounds beef ground-chuck or sirloin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 6 med-large tomatillos, peeled, washed and roughly chopped
• a handful of freshly washed cilantro
• 2 cups beef broth, chicken broth or water
• 2 russet potatoes, peeled and diced about 2 cups
• 1 teaspoon oregano, crushed

Instructions

• Preheat the broiler on high and set the top rack ten inches below the heating element. After washing and drying the green chiles, coat them all over with some avocado oil. Place the peppers on a foil lined baking sheet. Broil for 8-10 minutes, flip peppers over and broil for another 8-10 minutes. Skins should be mostly blistered. For easier clean up later, you can remove the stems and the seeds from the peppers previous to roasting. I didn't do it this time.
• In a large pot, preheat the 2 tbsps. oil to medium heat for 3 minutes. Add the onions and cook for 5 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 and cumin. 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, combine the tomatillos and cilantro with 1 c of broth or water in the blender jar. Season with 1/2 tsp each of salt and pepper. Blend on high until smooth. Set aside. Peel and dice the potatoes and keep them covered in cold water. Set aside. Peel and either dice or slice green chiles into thin short strips.
• Add tomatillo sauce, drained potatoes, roasted green chiles and broth to the beef. Stir well to combine. Crush the oregano between the palms of your hands and mix into the beef. Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and potatoes cook through. Taste for salt. Remove from heat and let stand for 10 minutes. Serve with rice, beans and warm tortillas. For enchiladas, cook the beef a few minutes longer or until it becomes thicker.

Notes

If you are lucky enough to find a good quality corn tortilla, you can prep your enchiladas ahead of time. They can even be frozen before adding any sauce to them. After frying tortillas and filling them, place on baking sheet and freeze for 2 hours. After two hours, transfer filled enchiladas to freezer bag and seal tight. Store in freezer for 2 months.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Picadillo Verde con Papas Ground Beef with Green Chile & Potatoes

A slight variation from the first recipe. More chunky potatoes, less roasted green chile. Still delicious!

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Servings: 6 Servings

Ingredients

Roasted Salsa Ingredients

• 6 large tomatillos 408 gr
• 2 large jalapeños 76 gr
• 1 medium white onion 201 gr
• 4 cloves of garlic 13 gr
• A handful of washed cilantro

Ground Beef Base

• 1 lb. ground beef sirloin or chuck
• ¾ tsp salt plus more, to taste and for the salsa
• ¾ tsp pepper
• ¾ tsp garlic powder
• ¾ tsp cumin
• 3 tsps olive oil
• 3 white or yellow potatoes peeled and sliced
• 2 c water or beef broth or 1 large beef bouillon cube if using water
• 6 med to large Anaheim or Hatch green chiles, previously roasted 11 0z, 318 gr
• 1/2 tsp crushed oregano

Instructions

• Broil salsa ingredients on high for 10 minutes flipping them over halfway through. Blend with a handful of cilantro and salt, to taste. Blend on high until smooth
• Brown the beef on medium heat with seasoning listed. Drizzle in the olive oil. Add potatoes, blended salsa, water, bouillon and green chile.
• Bring up to a simmer. Add oregano and salt if needed. Cook for 15 minutes or until potatoes are fork tender.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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