Ingredients:

1 medium Russet potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic minced
1 small white onion diced
2 large Roma tomatoes roughly chopped
1 to 2 serrano chiles roughly chopped
1/4 cup water pinch of salt and Mexican oregano

Instructions:

Step 1: Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots.

I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, and set aside.

Step 2: Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. 2Cook for 8 to 10 minutes until nicely browned.

Step 3: Add the garlic and onion, and continue cooking for 2 to 3 minutes.

Step 4: Add tomatoes, serranos, 1/4 cup water, salt, and oregano to the blender and blend until smooth.

Step 5: Pour tomato mixture into picadillo. Let it come to a boil and taste for salt.

Step 6: Fold in the potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, 7-10 minutes.

Step 7: Remove from heat. Enjoy!!

Nutrition Information:

YIELD: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Why are the potatoes cooked separately first?

Cooking the potatoes separately ensures that they are thoroughly cooked and have a nice crisp texture before being added to the Picadillo. This helps them to hold their shape and not become mushy in the final dish.

How can I adjust the spiciness of the dish?

The spiciness in this dish comes from the serrano chiles. If you prefer a milder flavor, you can reduce the number of chiles, remove their seeds before using, or substitute with a milder variety like jalapeno.

Can I use a different type of meat instead of ground chuck?

Yes, you can use other types of ground meat such as pork or turkey, but it may alter the flavor of the final dish. Ground chuck is used for its rich flavor and ideal fat content which contributes to the overall taste of the Picadillo.

What type of potato should I use?

The recipe specifies Russet or white potatoes, both of which have a good starch content and will hold up well in the dish. Russets will give a fluffier texture, while white potatoes will be a bit creamier.

How spicy is this dish?

The spiciness mainly comes from the serrano chiles. You can adjust the heat level by using less serrano, removing the seeds, or substituting a milder pepper like jalapeno.

Can I use a different type of potato for this recipe?

Yes, you can use different types of potatoes, such as red potatoes or Yukon gold potatoes, if you prefer. Just keep in mind that the cooking time may vary slightly based on the potato type.

Is there a substitute for serrano chiles if I prefer less heat?

If you want to reduce the heat, you can use milder chili peppers like jalapenos or even bell peppers for a non-spicy option. Adjust the quantity based on your heat preference.

Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground beef with ground turkey or chicken if you prefer a leaner meat option. Keep in mind that the flavor and texture might differ slightly.

What can I serve with Mom’s Picadillo Con Papa?

This dish is often served with rice or warm tortillas to make tacos. You can also serve it with beans, avocado slices, and a side of fresh salsa or pico de gallo.

Can I make this recipe ahead of time?

Yes, you can make the picadillo ahead of time and store it in the refrigerator for a day or two. Reheat it gently on the stovetop when ready to serve. Keep in mind that the flavors might develop more after sitting overnight.

Mom’s Picadillo Con Papa - Ground Beef With Potatoes

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Ingredients

1 medium Russet potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic minced
1 small white onion diced
2 large Roma tomatoes roughly chopped
1 to 2 serrano chiles roughly chopped
1/4 cup water pinch of salt and Mexican oregano

Instructions

Step 1: Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, and set aside.
Step 2: Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. 2Cook for 8 to 10 minutes until nicely browned.
Step 3: Add the garlic and onion, and continue cooking for 2 to 3 minutes.
Step 4: Add tomatoes, serranos, 1/4 cup water, salt, and oregano to the blender and blend until smooth.
Step 5: Pour tomato mixture into picadillo. Let it come to a boil and taste for salt.
Step 6: Fold in the potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, 7-10 minutes.
Step 7: Remove from heat. Enjoy!!