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Picadillo con Papa: A Flavorful Journey

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and textures. The succulence of the ground beef contributes a rich, full-bodied taste that is amplified in the presence of the earthy potatoes and sweet tomatoes.

 

The tomatoes break down in the cooking process, creating a fresh sauce that ties all elements together. The potatoes stay firmer, providing a contrast to the soft texture of the ground beef. The resulting combination is a harmonious blend of textures – the soft graviness of ground beef, the firm yet melt-in-your-mouth feel of potatoes, and the smooth, juicy pop of tomatoes.

Altogether, they result in the warmth and richness of flavor that define Picadillo con Papa – a classic Mexican dish that both comforts the soul and delights the palate.

Ingredients

Potatoes: One medium Russet finely diced (skins intact for added texture, weighing about 240 grams)

Oil: 3 tablespoons of either olive or avocado oil

Meat: 1 pound of ground chuck or sirloin 80% lean is perfect

SPICES:

Salt: 3/4 teaspoon

Garlic Powder: 3/4 teaspoon

Black Pepper: 3/4 teaspoon

Cumin: 3/4 teaspoon

Oregano: Just a 1/2 teaspoon

VEGGIES:

Onion: One cup diced (about 200 grams)

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Garlic: 2-3 cloves minced roughly 16 grams

Roma Tomatoes: 2 large ones in an unceremonious chop (around 288 grams)

Heat: 1 or 2 serrano chiles roughly chopped (25 grams, give or take)

Liquids: A modest 1/4 cup of water

Instructions

POTATO PRELUDE:

Pour 2-3 tablespoons of olive or avocado oil into a non-stick pan and bring it to medium heat. Introduce the diced potatoes. Aim for crispy edges but tender insides—covering the pan helps to quicken the process. Once done, transfer these beauties to a paper towel-lined plate. Let ’em chill.

MEAT MOVEMENT:

Switch gears and focus on another skillet. Crank it up to medium-high heat, toss in the ground beef, and let the seasoning magic begin—salt, pepper, garlic powder, cumin, and a pinch of crushed oregano. Cook until the meat boasts a sumptuous brown, around 8-10 minutes.

ONION & GARLIC INTERLUDE:

Fold in minced garlic and chopped onions to the skillet, stirring for an additional 3-4 minutes.

SALSA SERENADE:

Whisk tomatoes, serranos, and that quarter cup of water into a blender. Hit ‘high’ and blend until it transforms into liquid velvet. Drizzle this concoction into your meaty mixture and bring to a gentle boil.

POTATO ENCORE & FINALE:

Fold in those reserved potatoes. Stir diligently. Take a taste test, adjust seasonings if needed, and let it all simmer. You’re aiming for a sauce that thickens yet sings, about 7-10 more minutes. Then, remove from heat.

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