Mom’s Picadillo con Papa

I’ve mentioned this before, and I’ll say it again. To me, a recipe without a story is simply a recipe. When I think about Mom’s Picadillo Con Papa, I get a flood of emotions and memories. In all honesty, it was made frequently in our home since it could feed a big family at a reasonable cost. Growing up, we adored this meal, as well as many other rice, bean, and egg dishes. I wouldn’t have had it any other way.

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 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 salt and Mexican oregano

Directions :

1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

2. Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.

3. Add the garlic and onion, continue cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth. Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat.

Enjoy !!

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