Quick Mexican Picadillo
A famous Latin American dish, the Mexican Picadillo is spicy and the perfect weeknight meal!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lbs of minced meat
- 1/2 cup of white onion
- 1 medium potato, peeled
- 2 carrots
- 3 tomatoes or 1 cup of tomato puree
- 2 cloves of garlic, minced
- 1/2 tablespoon of oregano
- 1/2 tablespoon of cumin
- 2 tablespoons of chopped cilantro
- 1 chile serrano or chipotle
- salt & pepper
- oil to fry
Instructions
- 1
Chop all your vegetables into small cubes.
- 2
Heat up the oil on a large skillet, saute the onion with garlic and chile. Add minced meat and fry until fully cooked, separating big chunks of meat and seasoning it with salt and pepper.
- 3
Add potato and carrots and cook for about 5 minutes mixing it all well quite frequently.
- 4
If you're using fresh tomatoes, make a puree by putting all your tomatoes with spices mentioned below in a blender.
- 5
Add tomato puree, cumin, oregano and cook undercover for about 15 minutes. If it's too saucy you can cook it uncovered for an additional 5 minutes.
- 6
Top with cilantro. Serve with rice and warm corn tortillas.