Name: Mexican Picadillo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 roma tomatoes, seeded and diced; 1 Fresno chile, diced; 2 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 cups hot water; 1 lb ground beef; salt, to taste; 1 medium white onion, diced; 1 large russet potato, peeled and diced; 1 tsp paprika; 1 tsp dried oregano; 1 tsp ground cumin; 2 cloves garlic, minced; 1 packet sazón seasoning; black pepper, to taste; 1/2 cup beef stock; Corn tortillas, for serving; Diced white onion, for garnish; Chopped fresh cilantro, for garnish; Lime wedges, for serving

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Mexican Picadillo | CookOS

Ingredients

2 roma tomatoes, seeded and diced
1 Fresno chile, diced
2 dried guajillo chiles, stems and seeds removedoptional
2 dried ancho chiles, stems and seeds removedoptional
2 cups hot wateroptional
1 lb ground beef
salt, to taste
1 medium white onion, diced
1 large russet potato, peeled and diced
1 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
2 cloves garlic, minced
1 packet sazón seasoning
black pepper, to taste
1/2 cup beef stock
Corn tortillas, for serving
Diced white onion, for garnishoptional
Chopped fresh cilantro, for garnishoptional
Lime wedges, for servingoptional

20 Ingredients

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Instructions

1
Begin by seeding and dicing the tomatoes and dicing the Fresno chile.
2
For a deeper flavor (optional), remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes to rehydrate.
3
Transfer the soaked chiles to a blender with a small amount of the soaking water and blend until a smooth puree forms. Set aside.
4
In a large skillet over medium-high heat, add the ground beef and break it apart. Season with salt and cook until browned.
5
Add the diced onion and potatoes to the skillet with the beef. Cook for a few minutes, stirring occasionally, until the onions begin to soften.
6
Stir in the paprika, oregano, cumin, and minced garlic. Cook for another minute until fragrant.
7
Add the diced Fresno chiles and tomatoes to the pan, followed by the sazón seasoning and fresh black pepper. Stir to combine.
8
Pour in the blended chile puree (if using) and the beef stock. Stir everything together well.
9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened and the potatoes are fork-tender.
10
Serve the picadillo warm on tortillas, garnished with diced white onion, fresh cilantro, and a squeeze of lime juice.

Mexican Picadillo

Ingredients

20 Ingredients

Instructions

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