Description
This Picadillo Con Papa recipe is a hearty Mexican dish featuring browned ground beef simmered in a flavorful tomato and serrano chile sauce, combined with crispy sautéed diced potatoes. It’s a comforting and satisfying meal perfect for a family dinner, blending savory spices and fresh ingredients for an authentic taste.
Ingredients
Scale
Potatoes
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1/8 to 1/4 cup olive oil (for cooking the potatoes)
Beef and Seasoning
- 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
Tomato Mixture
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt
- Mexican oregano
Instructions
- Cook the Potatoes: Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat. Carefully add the diced potatoes and cook them until they develop browned, crispy spots for the best texture.
- Steam the Potatoes: Cover the pan to trap steam, which helps the potatoes cook thoroughly and become tender on the inside while staying crispy outside.
- Drain the Potatoes: Once cooked, transfer the potatoes onto a plate lined with paper towels to remove excess oil and set aside for later use.
- Cook the Beef: Using the same skillet, add the ground chuck and heat over medium-high heat. Season with salt, garlic powder, cumin, and pepper. Cook the meat, stirring occasionally, for 8 to 10 minutes until browned and fragrant.
- Add Aromatics: Stir in the minced garlic and diced onion with the beef, cooking an additional 2 to 3 minutes until the onion softens and releases its aroma.
- Prepare the Tomato Sauce: Place the chopped tomatoes, serrano chiles, water, a pinch of salt, and Mexican oregano in a blender. Blend until smooth to create a fresh, spicy sauce base.
- Combine Sauce with Beef: Pour the blended tomato mixture into the skillet with the browned beef mixture. Bring it to a boil, then taste and adjust salt if necessary.
- Add Potatoes and Simmer: Fold the cooked potatoes into the beef and tomato sauce mixture. Reduce the heat to low and allow the whole dish to simmer gently for 7 to 10 minutes, letting the sauce thicken and flavors meld.
- Serve Warm: Remove the skillet from heat and serve the Picadillo Con Papa warm. Enjoy this delicious, comforting Mexican classic!
Notes
- You can adjust the number of serrano chiles based on your preferred spice level.
- To speed up potato cooking, dice them smaller or parboil before frying.
- This dish pairs well with warm tortillas or steamed rice.
- For a slightly richer flavor, try using a mix of ground chuck and ground pork.
- Leftovers store well in the fridge for 2-3 days and can be reheated gently on the stovetop.
