Easy Picadillo Recipe: Flavor Piled Beef and Potatoes in one Pan

Add the leafy part of 1 bunch of cilantro, 3 Roma tomatoes cut into quarters, 3 garlic cloves, 1 tablespoon each of cumin, oregano, chicken bouillon, and tomato bouillon, and 1 small can of tomato sauce to a blender.

Add 1 cup of water to the blender and blend until smooth, then set aside.

Dice 1/2 an onion and cube about 2 potatoes, placing cut potatoes in water to prevent browning.

In a large pan, add 2 pounds of ground beef and break it up to start browning.

Once the meat is slightly pink and has released its grease, add the drained potatoes and stir, cooking until the meat is no longer pink.

Remove any excess grease from the pan, then add the diced onions and sauté until fragrant.

Pour in the blended sauce and add 5 cups of water, seasoning with salt and pepper to taste (about 1/2 tablespoon of salt).

Add a whole jalapeño for a little kick, cover, and simmer on low heat for about 25 minutes, or until the potatoes are tender.

After 25 minutes, taste and adjust seasoning if needed, and garnish with cilantro if desired.

Equipment Needed

Allergens