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Picadillo or "Spicy Beef" has many variations, sort of the Mexican equivalent of Sloppy Joes. Use it to fill tacos or burritos, or act as a dip for tostadas or corn chips. You can even use it instead of chili to make Frito Pie. - 2 lbs. Lean ground beef
- 1 large onion, chopped
- 2 10oz cans Ro-Tel tomatoes
- 4 Large garlic cloves, crushed
- 1 large potato, peeled, cut into 1/2" dice
- 1/2 C Beef stock or water
- 2 T. apple cider vinegar
- 1 chipotle chile diced (canned; more to taste)
- 1 T. adobo sauce (or more to taste)
- 1/2 T ground cumin
- 1/2 T salt
- 1 T. minced fresh cilantro (optional)
- Over medium heat, brown the ground beef with the onion and garlic.
- Drain accumulated meat juices
- Add remaining ingredients except cilantro.
- Simmer over medium-low heat for about 20 to 25 minutes, stirring occasionally.
- Do not let mixture get too dry; add some water or stock, if necessary.
- Serve warm, sprinkled with cilantro if desired
Many cooks use a combination of ground beef and ground pork, or venison. Just be sure the meat you use is of good quality.
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