Name: Picadillo Ranchero
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil; 1/2 medium white onion, sliced; 2 jalapeños, sliced; 2 cloves garlic, minced; 2 lbs ground beef; salt, to taste; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp dried oregano; 3 medium potatoes, diced; 3 roma tomatoes, diced; 4 tomatillos, diced; 2 chipotle peppers in adobo sauce, minced; 1 can (8 oz) tomato sauce; 1 cup water; 2 bay leaves; 1/4 cup fresh cilantro, chopped, for garnish

1

Heat oil in a large skillet over medium-high heat.

2

Add the sliced onion and jalapeños and sauté for a couple of minutes until they begin to soften.

3

Add the minced garlic and sauté for another 30 seconds until fragrant.

4

Add the ground beef to the skillet. Use a spatula to break it apart as it cooks.

5

Season the beef with salt, black pepper, garlic powder, onion powder, ground cumin, and oregano. Mix well and cook for about 3 minutes.

6

Add the diced potatoes, stir to combine, and cook for 5 minutes.

7

Carefully drain any excess grease from the skillet.

8

Add the diced tomatoes, tomatillos, and minced chipotle peppers. Stir everything together.

9

Pour in the tomato sauce and water, and stir to combine.

10

Reduce the heat to medium-low and bring the mixture to a simmer.

11

Add the bay leaves. Taste and adjust seasoning if necessary.

12

Cover the skillet and let it simmer for 15 minutes, or until the potatoes are tender.

13

Turn off the heat, remove the bay leaves, and garnish with fresh cilantro before serving.

Picadillo Ranchero

Ingredients

19 Ingredients

Instructions

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