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Picadillo
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Serves:
6
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Prep Time:
15 min
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Cook Time:
1 hr
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Calories:
236
Ingredients
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1 tbsp
Extra virgin olive oil
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1 lb
Ground beef, 80/20
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1
Small yellow onion, diced
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4
Garlic cloves, roughly chopped
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1
Green bell pepper, cored and finely chopped
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1
Large carrot, grated
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1 tsp
Sea salt
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2 tsp
Chili powder
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1 tsp
Dried oregano
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2 tsp
Cumin
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1/2 tsp
Cinnamon
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2 tbsp
Tomato paste
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2 cups
Chicken stock
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1
Large russet potato, peeled and 1/2 inch diced
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Cooked rice for serving
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Warm tortillas for serving
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Fresh cilantro for serving
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JalapeƱo peppers slices for serving
Method
- Heat olive oil In a large skillet set over medium high heat, cook the beef with the onions, garlic, bell pepper and carrots until meat is browned, about 8 minutes.
- Add in the salt, chili powder, oregano, cumin, cinnamon and tomato paste mix for 30 seconds until incorporated.
- Add in the chicken stock and potatoes, mix to combine. Turn the heat up to high and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are tender and the mixture has completely thickened, about 20 minutes.
- Serve with cooked rice or warmed tortillas, fresh cilantro and peppers if you want extra heat.