Picadillo with Potatoes & Butternut Squash

You had me at picadillo with potatoes! Then add some butternut squash? Yes! As the writing of the third cookbook winds down, I am able to catch up on some of my favorite recipes that I prepared these past few months. Simple ingredients like ground beef, potatoes, butternut squash, roasted poblano in a chipotle tomato broth/sauce. On that afternoon there was a fresh loaf of sourdough that had come out of the oven, but I was really craving some flour tortillas. It was a delicious combination!

Butternut squash is an excellent source of vitamins, minerals and antioxidants!

Don’t get me wrong, I love potatoes, but sometimes I look for alternative ingredients to add to my traditional Mexican dishes that can provide me with more nutrients. The squash is low in calories, but loaded with nutrients like vitamin A, C, E, Magnesium, Potassium, and Niacin, just to name a few! It pairs well with both savory dishes as well as sweet. Roasted butternut squash tacos with Mexican chorizo on fresh tortillas! Oh My! Now I am getting hungry!

I am already imagining my next recipe using butternut squash!

I know that it will definitely be a taco filling with grilled onions, serrano peppers and maybe with some grilled mushrooms! That is just the meatless version for now. Switch out the picadillo for thinly sliced chuck steak carne con papas or asado de puerco in that delicious ancho salsa! Blend the roasted squash with some half and half, broth and spices for a silky and creamy soup. Garnish with a drizzle of salsa macha, cubed queso fresco and some toasted pepitas! Amazing!

Let’s Get to The Recipe!!

Picadillo with Potatoes & Butternut Squash

Butternut squash is a delicious option for all of your favorite Mexican stew style dishes!

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Course: Main Course

Cuisine: Mexican

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 Servings

Ingredients

• 4 large Roma tomatoes, quartered
• 1 large chipotle in adobo
• 2 tbsps. tomato bouillon
• 2 c water plus 1/2 cup to rinse blender jar
• 1 lb ground sirloin or chuck
• 1/2 tsp each of salt of pepper, cumin, garlic and onion powder
• 1 c diced onion
• 3 large cloves of garlic minced
• 300 gr white potatoes cubed
• 300 gr butternut squash cubed
• 2 large poblano peppers previously roasted(see notes) cleaned and sliced

Instructions

• In the blender jar, add the tomatoes, chipotle, bouillon and 2 cups of water. Cover tightly with lid. Blend on high until smooth, Set it aside.
• In a large pot at medium heat, add the ground beef. Add the spices. Stir well to combine. If the beef is lean, drizzle in 3 tsps. of avocado oil. Continue browning, stirring as needed for 10 minutes.
• Stir in the onion and garlic. Sauté for 5 minutes. Add the cubed squash and potatoes. Stir to combine. Pour in the blended tomatoes with chipotle.
• Bring it up to a boil. Reduce the heat and taste it for seasoning. Fold in the roasted poblano. Cover partially and continue cooking until squash and potatoes are fork tender. Garnish with cubed queso fresco and avocado slices. Serve with warm tortillas!

Notes

Roasting Poblanos: After washing and drying the peppers, rub a light coat of oil all over the surface. Place on a baking sheet. Place them 6 inches under the broiler set on high heat. Broil for 4-6 minutes. Flip over and broil for another 4-6 minutes or until most of the skins have blistered. Transfer peppers to a plastic bag or in a covered bowl to steam. When cool, remove the blistered skins. Discard the stems and seeds as well. Slice to desired size.

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

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