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Picadillo con Papas
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Picadillo con Papas

Picadillo con Papas

Is this a Mexican hash or a Mexican stew? Trust me, it doesn't matter - and whether you eat it in a bowl, or with tortillas or both - it'll easily be one of the most comforting, delicious combos you're going to have.

Makes 6-8 servings

Ingredients

  • Neutral oil
  • 1 yellow onion, diced
  • 2 pasilla or poblano or green bell peppers, diced
  • 3 large cloves garlic, minced
  • One pound ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt & coarse ground black pepper
  • One 15 ounce can tomatoes, whole, diced with chilies – up to you
  • 12 ounces tomato puree, sauce or even tomato soup
  • 2 tablespoons your fav hot sauce
  • 1 cup beef broth
  • 2 russet potatoes, peeled and cut into an even dice
  • Tortillas for serving

Directions

  1. Heat a couple tablespoons of oil in a large skillet, and add the onions and peppers - cook until just softened, 4-5 minutes
  2. Add a bit more oil, then put in the garlic - mix in and when fragrant add the beef
  3. Cook, breaking it up as you do until no longer pink, then add in the cumin, oregano and paprika - mix well
  4. Put in the tomatoes, puree,hot sauce and beef broth, stir well to combine
  5. Bring to a low simmer and stir in the potatoes and cover for 20 minutes, or until the potatoes are tender
  6. It's ready to go now, but if you want it a bit less liquidy, let it simmer with the lid off 5 minutes
  7. Serve

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