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 its 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 wherein the pot and eating commenced. It’s a favorite in my house.
And just for fun, here is the original photo of this recipe taken years ago. Very embarrassing but at least things are looking better.
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- 1 tsp vegetable oil
- 1 U onion, diced
- 3 U cloves of garlic, minced
- 2 U carrots, diced
- 1 lb 95% lean ground beef
- 1 tsp salt
- 3 U jalapenos
- 1 U potato, peeled and diced small
- 18 oz can tomato sauce
- 4 tbsp. chipotle peppers in adobo
- 1 U bay leaf
- Salt and Pepper
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.
Add in the ground beef and brown completely, breaking it up as you cook it. Add salt and pepper to taste so that the hamburger mixture is well seasoned.
Add in the potatoes, whole jalapenos, and the bay leaf. Saute for an additional 4-5 minutes until the bay leaf is fragrant.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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