Picadillo con Papas Mexican Ground Beef and Potatoes
Picadillo con Papas is a staple beef and potatoes Mexican meal. Beef is slow simmered in a flavorful tomato broth with slow cooked potatoes.
Ingredients
- 2 lbs ground beef
- 5 Roma Tomatoes
- 1 White Onion 1/2 diced, 1/2 whole
- 4 Garlic Cloves
- 1 Jalapeno
- 1 Serrano
- 3 tsp Cumin
- 1 Tbsp Meat seasoner
- 3 tsp Chicken Bouillon
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Prep Veggies:In a stock pan boil tomatoes and veggies until tomato skin begins to peel up. after letting them cool for a bit add them to a and blend together into a sauce. I like to peel my potatoes while the meat cooks but if you work ahead of time, peeling and cutting the potatoes ahead of time makes this recipe faster to prepare.
- In a deep skillet, heat your oil of preference and sauté diced onions. When onions are translucent add ground beef and brown.
- After a few minutes add seasonings and make sure to combine.
- Add potatoes are peeled and diced add to beef mixture.
- Pour tomato sauce over beef and potatoes and bring to aboil. Add chicken bouillon and bring heat to simmer and cover until potatoes are cooked, around 18 minutes.
Notes
Prep or no Prep?
I peel my potatoes while the meat browns so the potatoes don't oxidize. I quickly add them to the pan when the recipe calls for them. If you prefer to do this step ahead of time so your meat doesn't dry out, you may peel and cube your potatoes ahead of time so the Picadillo comes together faster. Make sure to submerge them in water if you're prepping ahead of time so they don't oxidize. )