Picadillo

Name: Picadillo
Prep time: 15 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 2 tablespoons vegetable oil, divided; 1 pound ground beef chuck (20% fat); u00bd medium onion, finely chopped; 2 plum tomatoes, cored, chopped; 1 medium poblano chile, seeds removed, finely chopped; 3 garlic cloves, finely grated; 1 teaspoon ground cumin; u00bd teaspoon freshly ground black pepper; 1 tablespoon Diamond Crystal or 1u00be teaspoon Morton kosher salt, plus more; 1 medium Yukon gold potato, peeled, chopped; 2 cups chicken stock or low-sodium chicken broth; u00bc cup cilantro, chopped

By Leslie Blythe Beef, Mexican Sautéing

January 20, 2021

I made this last night for dinner and it was AWESOME. It looked like it was going to be awful, but I was wrong. You can use any kind of pepper. Put it in a flour tortilla. The next day you can use the leftovers, if there are any, for breakfast burritos or quesadillas. It's so good and easy! Picadillo is a popular dish in most South American countries. This Mexican Picadillo uses ground beef, tomatoes, potatoes, and some peppers.

Prep: 15 mins
Cook: 45 mins
Yields: 4 Servings

Ingredients

2 tablespoons vegetable oil, divided

1 pound ground beef chuck (20% fat)

½ medium onion, finely chopped

2 plum tomatoes, cored, chopped

1 medium poblano chile, seeds removed, finely chopped

3 garlic cloves, finely grated

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 tablespoon Diamond Crystal or 1¾ teaspoon Morton kosher salt, plus more

1 medium Yukon gold potato, peeled, chopped

2 cups chicken stock or low-sodium chicken broth

¼ cup cilantro, chopped

Directions

1Heat 1 tablespoon oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5 - 7 minutes. Transfer to a medium bowl with a slotted spoon.

2Reduce heat to medium and add remaining 1 tablespoon oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and tablespoon Diamond Crystal or 1¾ teaspoon Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20 - 25 minutes. Season with more salt if needed.

3Mix in cilantro just before serving.

Do Ahead

1Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.

Recipe by RICK MARTINEZ, Bon Appétit, August 18, 2020.

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