Picadillo (my way)

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

1-2 tbsp olive oil

1 medium onion, (diced)

2 cloves garlic (minced)

1 jalapeño pepper (stemmed, deseeded)

½ teaspoon dried Mexican oregano

1/2 teaspoon ground cumin

1/4 teaspoon paprika

Black pepper (to taste)

½ cup water

1 tsp Knorr caldo de pollo (or bouillon cube)

1-2 Bay leaf

1 can diced or crushed or roasted tomatoes

1 tbsp tomato paste (if you have it)

1 pound lean ground beef

Kosher salt (to taste)

1-2 medium russet potato, (diced)

1-2 large carrot, (diced - smaller than potato)

1/2 cup frozen peas

For serving: cilantro, flour tortillas, crema or sour cream

Wskazówki

Heat the oil in a large skillet or sauté pan over medium heat. Add the onion and jalapeño, and cook until softened, then add the garlic for 30s to a minute, whenever it’s fragrant. If the pan looks dry, add a little more oil, then bloom the spices (oregano, cumin, paprika) for 30s until fragrant.

Add the ground beef and season with salt. Brown the beef, don’t worry about cooking it all the way through. Once good browning has occurred, break up the beef into small pieces and add the tomatoes, water, knorr’s, bay leaf, and tomato paste.

Stir in the potatoes and carrots and season to taste. Cook until the vegetables are tender, covering with the lid. It should be at a nice simmer. Feel free to add a bit more water if it dries out before the vegetables are cooked.

Uncover and stir in the frozen peas and cook until the peas are thawed. The peas should be a vibrant green. Adjust the seasoning as needed, then serve with cilantro, crema or sour cream, and tortillas.

Notatki

Heavily modified. Not a direct pull from the cited website.

Wartości Odżywcze

• Wielkość Porcji: 1 /6th of recipe
• Kalorie: 207 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 1 g
• Cholesterol: 50 mg
• Sód: 326 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 18 g