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
Mom's Picadillo Con Papa. Ground Beef with Potatoes
- 1 medium Russet potato diced fine
- 3 tbsps olive or avocado oil
- 1 pound ground chuck
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon pepper
- 1 cup white onion diced
- 2-3 cloves of garlic minced
- 1 teaspoon cumin
- Pinch of crushed oregano
- 2 large Roma tomatoes roughly chopped
- 1 to 2 serrano chiles roughly chopped
- 1/4 c water
- Preheat 2-3 tbsps of olive or avocado 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. Cover 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.
- While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1 teaspoon cumin, pinch of crushed oregano and 3/4 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
- Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serranos and 1/4 cup water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat. Let it cool completely if using for filling rellenos, empanadas or tacos dorados.
- If you like your picadillo more soupy, you could add 1 cup of broth when you blend your tomatoes and serranos. Cook as instructed.
Simple corn tortilla tostadas with pinto bean and picadillo are the meals that I remember the most!
Top with fresh ingredients like, lettuce, tomato, avocado, onion, queso fresco and Mexican crema if available! A little homemade salsa is a tasty idea to finish it up!
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. And with every pan of Mom’s picadillo, there is always Simple Mexican-Style Rice! https://pinaenlacocina.com/simple-red-rice-arroz-estilo-mexicano/