Picadillo And Tortillas
Picadillo And Tortillas
Ingredients
1.5 lbs ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1/2 cup chopped onion
2 cloves of garlic, minced
Generous pinch of dried oregano
8oz can tomato sauce
2 medium potatoes, peeled and diced
1 cup water or beef broth
Cilantro, for garnish
Tortillas or cooked rice, for serving
Instructions
Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
Stir in onion, garlic, tomato and potatoes.
Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
Garnish with cilantro and serve with warmed tortillas or rice.
Notes:
Browning the Beef:
Break the beef into small crumbles to ensure even cooking and flavor distribution.
Don’t overcrowd the skillet; if necessary, cook in batches to avoid steaming the meat.
Seasoning:
Add spices early to let them toast and enhance their flavors. This will help to infuse the meat with the spices more effectively.
Cooking Potatoes:
Dice the potatoes into uniform pieces for even cooking. The smaller the dice, the faster they will cook.
Simmering:
Keep the heat at a low simmer to avoid overcooking the beef and potatoes. Stir occasionally to prevent sticking.
Serving Suggestions:
Tortillas: Warm them in a dry skillet or wrap in foil and heat in the oven.
Rice: Cook plain white or brown rice as a neutral base to complement the flavors of the picadillo.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 263 | Protein: 15g | Fat: 15g | Carbohydrates: 15g | Sodium: 383mg
Frequently Asked Questions:
Can I use a different type of ground meat?
Yes, you can substitute ground beef with ground pork, turkey, or chicken.
Each will bring a slightly different flavor and texture.
Keep in mind that leaner meats may result in a less rich dish, so consider adding a bit of oil if you use a very lean option.
Can I make this recipe with sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can be used as a substitute.
They will add a slightly sweet flavor and may cook a bit faster, so adjust the cooking time accordingly.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version by using plant-based ground meat or finely chopped mushrooms as a substitute for the beef.
Make sure to adjust the cooking times based on the substitute used.
Can I use fresh tomatoes instead of canned tomato sauce?
Yes, you can use fresh tomatoes.
About 2-3 medium tomatoes, chopped and simmered until they break down into a sauce, can replace the canned tomato sauce.
You may need to adjust the cooking time and add a bit of water if the sauce gets too thick.
Can I freeze leftovers of this dish?
Yes, Picadillo freezes well.
Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Thaw in the refrigerator overnight before reheating.
How can I make this dish spicier?
To add heat, you can include chopped jalapeños, red pepper flakes, or a dash of hot sauce while cooking.
Adjust according to your preferred spice level.
Can I make this recipe in a slow cooker?
Yes, you can. Brown the beef first, then add it along with the other ingredients to the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
What can I use instead of beef broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth.
Water is also an option, though it will not add as much flavor.
Can I add other vegetables to this dish?
Certainly! Feel free to add vegetables like bell peppers, peas, or carrots.
Just be sure to adjust the cooking time so that all the vegetables cook evenly.
How do I know when the potatoes are fully cooked?
The potatoes are done when they are tender and can be easily pierced with a fork.
If they break apart when you test them, they are overcooked.