Welcome to September, National Potato Month and Latino Heritage Month. I am a proud Latina who loves to eat papas and found this to be the perfect time to have my celebratory hat on for this Picadillo recipe. It is a dish my family has cherished for years and now I am proudly sharing it with you. Watch the video for a quick how to, and if you like what you see….. subscribe to my You Tube channel by clicking here.
Ingredients for Picadillo:
3 – anaheim chiles
2 – huerito chiles
3 – Idaho Potatoes
2 – medium sized tomatoes
1 – yellow onion
2 – pounds ground beef (70/30)
1 – teaspoon Lawry’s seasoning salt
1/2 – teaspoon ground cumin
1 – teaspoon black pepper
a pinch of oregano
4 – garlic cloves
1 – cup beef broth
Char chiles on a comal (grill) until skin is completely burned. Then place in a ziplock bag to soften in their own moisture for about 30 minutes. Remove from bag and peel charred skin completely off. Then slice and chop chile. Set to the side
Peel, chop into big cubes, and boil Idaho Potatoes for 10 minutes. Drain and set to the side.
In a large frying pan over a medium high flame add 2 tablespoons of oil and allow to get hot for about 3 minutes. Then add in boiled potatoes and fry until crisp and golden brown for about 10 minutes. Once your potatoes are nice and crisp add in your chopped chiles, chopped tomato and onion. Let all the veggies get to know each other by cooking them for about 5 to 7 minutes. Set to the side.
In a different large frying pan over a medium high flame cook ground beef. Make sure to break up the beef into small pieces…. then add in the spice with Lawry, cumin, black pepper, oregano, and garlic. Cook until all ground beef is brown. If there is an excess of oil in the pan, now would be the time to drain most of it. Then add in potato mixture and beef broth. Cover pan with lid and lower flame to a simmer. Let picadillo simmer for 20 minutes. Serve hot with a corn or flour tortilla and let your meat and potato dreams come true.