Picadillo (Carne picada con papas)
|ingredients for picadillo|
1 medium potato
1/2 medium salad tomato
1/2 medium bell pepper
1/8 cup onion
1/8 cup cilantro
1/3 can tomato sauce
1 1/2 tsp Mixed Spice
1 clove of garlic
Begin by add mixed spice, clove of garlic, and enough water to get spices wet in your molcajete and grinding it down, until it looks something like this:
|vegetables (note: cilantro not pictured)|
Next, peel the potato and cut it up. For years I would cut it into pieces the way the tomato and bell pepper are done. However, after a discussion with my mother I remembered that she used to do it in slices, so I thought I'd give that a go this time. I much prefer it this way because as the potato cooks it breaks into pieces.
It is time to start cooking. Place ground sirloin in a 10- or 12-inch skillet and brown it, cooking it thoroughly on medium heat.
|ground sirloin, cooked|
|Top, add vegetables; bottom, vegetables mixed in|
|potatoes on top|
This picture was taken immediately after I took the lid off after 30 minutes; you can continue to cook it down for a few more minutes until more of the liquid is gone. I actually let me sit covered for about 30 minutes before I served it and much more of the liquid had been absorbed.
As a note my mother says that you're not supposed to serve picadillo with rice because it already has potatoes in it; however, I love to mix it with rice all the same. So I usually fix a small batch of rice to go with it. It is served with refried beans and we usually have flour tortillas with it; however, my mother has now said that corn tortillas with every dish is how she grew up. But I distinctly remember her serving us flour tortillas with this dish, and so that is how I serve it.
Let me know if you try this recipe out and how it works for you or if you have any variations on it (like peas or carrots in the picadillo).
¡Hasta la proxíma vez!