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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!!