The best part of writing a food recipe blog with someone is that you can sit and compare family recipes. Both of our moms were tremendous cooks, but rarely used written recipes. Most of the meals came from what they learned growing up. Recently, we were talking about Mexican Picadillo recipes. We started to laugh because we both had similar stories. Beef Mexican Picadillo was a stand-by dish both our mamas would make in a pinch. Between the loads of laundry and picking us up from school, they would whip this dish up and all of us kids would be scarfing it down with warm tortillas, rice and beans. We love picadillo!
This picadillo recipe is a simple, traditional dish made all over Latin America. Each country has their own special version of it. It will fill your home with a mouthwatering aroma. Once you have your ingredients chopped, the whole meal comes together pretty fast. The Serrano chiles add wonderful heat, but feel free switch them out with any of your other favorites. Not into heat? Then add some corn, peas or green olives. The recipe yields a lot, but you’ll need plenty because picadillo is a great left over. You can eat the savory meat and vegetable mixture in a burrito, tacos, empanadas, over spaghetti noodles, stuffed in a bell pepper, etc. The possibilities are endless.
We seasoned our Picadillo Recipe with Mazola’s new Sobrecitos bouillon packets. They dissolved completely and immediately, which is always a concern for cooks. Sometimes the other cubed bouillon doesn’t completely dissolve in dishes and that can taste pretty nasty. These convenient seasoning packets are available in chicken and tomato flavors, plus feature all natural sea salt.
2 tablespoons cooking oil
1 large white onion, small dice
1 large carrot, peeled, diced
2 garlic cloves, minced
2 Serrano chiles, minced (this depends on the amount of heat you want)
2 pounds ground beef
1/8 – ¼ teaspoon cumin
1 Mazola Sabrecito bouillon chicken and tomato flavor
4 ripe Roma tomatoes, pureed in a food processor or blender
1 large potato, peeled, diced
Salt & Pepper to taste
Heat your oil in a large pan over medium heat. Add the onions and cook for 2-3 minutes or until the onions become translucent. Stir the onions to make sure all the bits are coated in oil and not sticking to the pan.
Stir in the carrots and cook for about 3 minutes.
Stir in the garlic and Serranos and cook for about a minute, reduce the heat if you notice the garlic browning too much.
Add your ground beef and use your spoon/spatula to break the meat into small pieces.
Mix in the cumin and the Mazola Sabrecito packet. Mix it all together and allow the meat to brown, about 10-15 minutes, stirring occasionally. Pour in the tomato puree and potatoes, incorporating everything well. Season with salt and pepper. Cover and allow the potatoes to cook for about 15-20 minutes, or until soft.
GIVEAWAY: (1) $25 Walmart Gift Card and a box of Mazola Sobrecitos
To enter, please visit www.facebook.com/MazolaEspanol and comment on our LatinoFoodie post. Deadline to enter is Friday, August 10 and you must live in the U.S. and be 18 years old to win.