Picadillo with Potatoes & Butternut Squash
Butternut squash is a delicious option for all of your favorite Mexican stew style dishes!
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.