Mom’s Picadillo con Papa

Mom’s Picadillo con Papa

Mom’s Picadillo con Papa is a classic, homely dish that’s bursting with flavor and perfect for a comforting lunch. This recipe blends the heartiness of ground beef with the earthy tones of potatoes, enhanced by the rich aromas of spices and fresh vegetables.

It’s a staple in many households for its simplicity and the delightful way it fills up the room with its savory scent. Whether tucked into burritos or served as a main course, this picadillo is a satisfying meal that brings a touch of home-cooked warmth to any table.

Enjoy this heartwarming dish that brings together the simple ingredients in a magical way, reminding you of the flavors of home with every bite.

Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Servings: 2 (double the ingredients for more servings)

Ingredients:

• 1 medium Russet potato (or 2 white potatoes), peeled and diced
• 1 pound ground chuck
• 1 teaspoon salt, more to taste
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1 clove of garlic, minced
• 1 small white onion, diced
• 2 large Roma tomatoes, roughly chopped
• 1 to 2 serrano chiles, roughly chopped
• 1/4 cup water
• Pinch of Mexican oregano
• Olive oil for cooking

Directions:

1. Cook Potatoes:

• Heat 1/8 to 1/4 cup of olive oil in a nonstick skillet over medium heat. Add the diced potatoes and cook until browned and crispy, covering occasionally to steam and hasten cooking. Once done, transfer the potatoes to a plate lined with paper towels to drain. Set aside.

1. Brown the Beef:

• In the same skillet, increase the heat to medium/high and add the ground chuck. Season with 1 teaspoon salt, garlic powder, cumin, and pepper. Cook for 8-10 minutes until the beef is nicely browned, breaking it up as it cooks.

1. Add Aromatics and Tomatoes:

• Add the minced garlic and diced onion to the skillet. Continue cooking for 2-3 minutes until the onion is translucent. Meanwhile, blend the tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano until smooth.

1. Combine and Simmer:

• Pour the tomato mixture into the skillet with the beef. Bring the mixture to a boil, then reduce the heat and let it simmer. Taste and adjust the seasoning as needed. Fold in the reserved potatoes and stir until well combined. Continue to simmer for 7-10 minutes until the sauce thickens and reduces.

1. Serve:

• Remove from heat and serve your picadillo warm. It’s excellent on its own, as a filling for burritos, or alongside a fresh salad.