Picadillo de Carne Molida con Papas
ID: c6e9c799...
A comforting, easy-to-make Mexican ground beef and potato dish cooked in a savory tomato and serrano pepper sauce. Perfect for a quick weeknight dinner that the whole family will love.
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🍳 Cooking Flow
Boil and blend the tomatoes, onion, serrano pepper, and beef bouillon to make the salsa. → Brown the ground beef with garlic, salt, and pepper in a pan. → Stir in the diced onion, potatoes, fresh tomato, and carrots, cooking briefly between additions. → Pour in the salsa, top with cilantro, cover, and simmer on low heat until the vegetables are tender.
Cooking Steps
Brief Cooking Order
Boil and blend the tomatoes, onion, serrano pepper, and beef bouillon to make the salsa. → Brown the ground beef with garlic, salt, and pepper in a pan. → Stir in the diced onion, potatoes, fresh tomato, and carrots, cooking briefly between additions. → Pour in the salsa, top with cilantro, cover, and simmer on low heat until the vegetables are tender.
Introduction
A comforting, easy-to-make Mexican ground beef and potato dish cooked in a savory tomato and serrano pepper sauce. Perfect for a quick weeknight dinner that the whole family will love.
Step 1
Add 3 roma tomatoes, 1/4 white onion, and 1 serrano pepper to a pot on medium heat, pour in 2 cups of boiling water, and cook for 10 minutes.
Step 2
Transfer the cooked tomatoes, onion, and pepper to a blender cup, add some of the cooking water, 4 teaspoons of beef bouillon, and blend until smooth.
Step 3
Heat a pan on medium heat, add 1 lb of ground beef, and break it down. Stir in 2 minced garlic cloves, and black pepper and salt to taste. Cook for about 5 minutes.
Step 4
Add 1/4 chopped white onion and 2 diced potatoes, mix them in, and continue cooking for about 2 minutes.
Step 5
Add 1 chopped roma tomato and cook for about 3 minutes until the tomato releases its juices.
Ingredients List
Important Notes
You can adjust the spice level by using more or fewer serrano peppers, or by removing the seeds before boiling.
Dicing the potatoes and carrots into small, even cubes ensures they cook through quickly and at the same rate.
This dish pairs wonderfully served over a bed of warm Mexican red rice or white rice.
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