“Sponsored post by Mirum Shopper. All opinions are my own.” #SaboreaTuVerano
Let me start off by saying that I’m pretty sure every household in Mexico has it’s own unique recipe for this dish. Perhaps your grandmother added cumin, mint, or even chipotle peppers. This is just a basic recipe that will allow you to make your own version at home, one that you can claim as your own. For many, this is also a comfort food, a hash made out of ground beef and potatoes that can be as diverse as your imagination (and your supply of ingredients) allows.
Ground beef and potatoes cooked in a tomato sauce is a dish known as “picadillo sencillo”, or “carne molida con papas”. All the ingredients are usually chopped before cooking. “Chopping” in Spanish is “picar” or “cortar”, which is where the dish gets its name. It is really an easy dish to prepare, and very helpful when you’re in a hurry and have run out of ideas for what to cook for dinner. It is also a popular filling for gorditas, tacos, and other types of Mexican food that we collectively call “antojitos”.
I hope that you enjoy it, and come back to tell me your experiences with the recipe!
- 1 ½ Tablespoos vegetable oil
- 1 lb ground beef (85/15%)
- 1/3 cup white onion, chopped
- 2 garlic cloves
- 1 serrano pepper
- 1 ½ cup diced potato (about 8 ounces)
- 1 lb tomatoes, diced (About 2 large tomatoes)
- 1 Knorr® beef bouillon cube
- 1/3 cup chopped cilantro
- Salt and pepper to taste
- There is another version for “Picadillo” on the blog; it is a more complex recipe full of mouthwatering flavors. You can check the recipe HERE
1. Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
2. Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
3. Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the mix. Place a lid on your skillet and lower the heat. Keep cooking until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
4. Finally, season with salt and pepper and add the chopped cilantro.
Serve with rice and warm corn tortillas. Enjoy!
Thank you Knorr® and Mirum Shopper for selecting me as you Brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks
Leave a comment and share you experience with the recipe.