Ingredients
1 medium Russet potato , 240 grams washed and diced fine, I leave the skins on
3 tbsps olive or avocado oil
1 pound ground chuck or sirloin 80% lean
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon pepper
3/4 teaspoon cumin
1/2 teaspoon oregano
1 cup white onion, 200 grams diced
2-3 cloves of garlic, 16 grams minced
2 large Roma tomatoes, 288 grams roughly chopped
1 to 2 serrano chiles, 25 grams roughly chopped
1/4 c water
Directions
Preheat 2-3 tbsps of olive or avocado 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. Cover 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, set aside.
While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with salt, pepper, garlic powder, cumin, crushed oregano. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serranos and 1/4 cup water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat. Let it cool completely if using for filling rellenos, empanadas or tacos dorados.
If you like your picadillo more soupy, you could add 1 cup of broth when you blend your tomatoes and serranos. Cook as instructed.
Notes
Tips~ you could substitute the salt with Knorr, caldo de pollo(chicken bouillon powder). I enjoy the added flavor it adds to my dishes.
