Here's a good one. It's basically a ground beef stew with finely diced carrots and potatoes. This recipe has more of the Mexican influence, but you can tweak this to your own liking. I like to put it in corn tortilla's with a little squeezed lime and hot salsa. It could be served over rice.
Beef Picadillo
Ingredients
1 Lb. of Ground Beef
3 Tomatoes or 1 can of tomatoes
1 Chipotle Pepper in Adobo (from a can)
1 Potato diced small
1 Carrot diced small
1/2 cup of Peas
1 medium Onion
2 Garlic cloves (1 finely diced)
1 diced jalapeno pepper
2 bay leaves
1/2 teaspoon of cumin
1/2 teaspoon of oregano
2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
Pinch of your favorite chili powder
1 can of chicken stock
Directions
-Finely chop 3/4 of an onion , then reserve. Peel 1 potato and 1 carrot, dice, then set aside.
-Put in a blender: 3 Tomatoes (or the can of tomatoes), 1 Chipotle Pepper in Adobo, 1/4 of the onion, 1 garlic clove and pepper to taste.
-Blend the ingredients very well, then set aside.
-Heat a dutch oven over medium heat add 2 tablespoons of olive oil.
-Put the ¾ diced onion in the dutch oven along with the diced garlic clove and diced jalapeno. Saute it for approximately 5 minutes, until the onions look transparent; stir regularly.
-Put in the ground beef with the onions and fry it for about 4 minutes, until it is lightly cooked and it has a light brown color; stir regularly.
Add All the Ingredients together
The sauce that was blended (strain first in a fine mesh strainer)
The Potato and Carrot dices that were chopped
1 can of chicken stock
1/2 cup of Peas
2 Bay Leaves
1/2 teaspoon of cumin
1/2 teaspoon of Oregano
1/2 tablespoon of Salt
Mix the dutch oven ingredients and bring the sauce to a boil over high heat.
When the sauce boils reduce to low heat and cook the beef picadillo for about 15 or 20 minutes or until the potatoes are cooked but still firm. When the cooking is done discard the 2 bay leaves.
Browning beef onion and garlic
diced carrot and potato
blended sauce
All in the pot with a little chicken stock
Beef Picadillo
Ingredients
1 Lb. of Ground Beef
3 Tomatoes or 1 can of tomatoes
1 Chipotle Pepper in Adobo (from a can)
1 Potato diced small
1 Carrot diced small
1/2 cup of Peas
1 medium Onion
2 Garlic cloves (1 finely diced)
1 diced jalapeno pepper
2 bay leaves
1/2 teaspoon of cumin
1/2 teaspoon of oregano
2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
Pinch of your favorite chili powder
1 can of chicken stock
Directions
-Finely chop 3/4 of an onion , then reserve. Peel 1 potato and 1 carrot, dice, then set aside.
-Put in a blender: 3 Tomatoes (or the can of tomatoes), 1 Chipotle Pepper in Adobo, 1/4 of the onion, 1 garlic clove and pepper to taste.
-Blend the ingredients very well, then set aside.
-Heat a dutch oven over medium heat add 2 tablespoons of olive oil.
-Put the ¾ diced onion in the dutch oven along with the diced garlic clove and diced jalapeno. Saute it for approximately 5 minutes, until the onions look transparent; stir regularly.
-Put in the ground beef with the onions and fry it for about 4 minutes, until it is lightly cooked and it has a light brown color; stir regularly.
Add All the Ingredients together
The sauce that was blended (strain first in a fine mesh strainer)
The Potato and Carrot dices that were chopped
1 can of chicken stock
1/2 cup of Peas
2 Bay Leaves
1/2 teaspoon of cumin
1/2 teaspoon of Oregano
1/2 tablespoon of Salt
Mix the dutch oven ingredients and bring the sauce to a boil over high heat.
When the sauce boils reduce to low heat and cook the beef picadillo for about 15 or 20 minutes or until the potatoes are cooked but still firm. When the cooking is done discard the 2 bay leaves.
Browning beef onion and garlic
diced carrot and potato
blended sauce
All in the pot with a little chicken stock
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