Mexican Beef Picadillo
A hearty Mexican home-style dish of ground beef, potatoes, carrots and peas in a rich tomato sauce.
Ingredients
- beef mince500 g
- tomato500 g
- garlic2 cloves
- water240 ml
- oil3 tbsp
- serrano pepper2 pcs
- onion0.5 pcs
- carrot2 pcs
- potato2 pcs
- green peas100 g
- bay leaves3 leaf
- salt1 to taste
- black pepper1 to taste
Instructions
Blend the tomatoes, garlic and water until you have a smooth sauce.
Heat the oil in a large pot. Make a small slit in the serrano peppers, sauté them for 1–2 minutes, then add the finely chopped onion and ground beef. Cook for 6–8 minutes, breaking up any lumps, until the meat is browned.
Add the peeled potatoes and carrots, cut into small cubes, and sauté for 4–5 minutes, stirring occasionally.
Pour in the tomato-garlic sauce, add the bay leaf, salt and black pepper. Bring to a boil.
Cover the pot and simmer over low heat for 15 minutes, until the potatoes and carrots are almost tender.
Add the green peas and simmer for another 5 minutes uncovered, so the sauce thickens slightly and the meat is fully cooked through.
Remove the bay leaf and serrano peppers, taste for salt, and serve the picadillo hot.
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