Recipes

Picadillo is a traditional Latin dish that essentially is stewed ground beef with tomatoes, potatoes, and a little or a lot of spice depending on your preferences. I love making mine with lots of spice, adding chipotles and whole jalapenos, and serving it on it’s own or wrapped in warm, corn tortillas for tacos. Many people also add raisins, capers, and sometimes even walnuts to their picadillo. It is definitely a dish that gets better the next day and is sure to satisfy “meat and potatoes” cravings. In terms of the picture, before I could get a better one, spoons where in the pot and eating commenced. It’s a favorite in my house.

Picadillo
Servings: about 1 cup
Serving Size: 6 servings
Nutritional Info: 204.4 calories, 5.4 g of fat, 20.7 g carbohydrates, 17.5 g protein, 3.3 g dietary fiber * 5 P+

Ingredients
1 tsp vegetable oil
1 white onion, diced
3 cloves of garlic, minced
2 carrots, diced
1 pound extra lean hamburger meat, 96%
1 tsp salt
3 whole jalapenos
2 medium potatoes, peeled and diced small
1 18oz can tomato sauce
2-3 chipotle peppers in adobo
1 bay leaf
Salt and Pepper

Instructions
1. In a large pot, saute onions, garlic, and carrots in vegetable oil until it becomes fragrant. Meanwhile, blend the tomato sauce and chipotle peppers together in a blender. Set aside.

2. Add in the hamburger meat and brown completely, breaking it up as you cook it. Add salt and pepper to taste so that the hamburger mixture is well seasoned.

3. Add in the potatoes, whole jalapenos, and the bay leaf. Saute for an additional 4-5 minutes until the bay leaf is fragrant.

4. Pour in the tomato sauce and let simmer on low for 45-60 minutes until the potatoes have softened. Enjoy on it’s own or in tacos!