Name: Authentic Mexican Picadillo
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Tomatoes - 6; Water - ¾ cup; Onion, halved - ¼; Garlic - 1 clove; Vegetable oil - 3 tablespoons; Onion, chopped - ½; Serrano pepper - 1; Garlic, minced - 1 clove; Tomato, chopped - 1; Lean ground beef - 2 pounds; Mexican-style hot tomato sauce (such as El Pato®) - 1 (7.75 ounce) can; Potatoes, peeled and cubed - 3; Carrots, peeled and cubed - 3 medium; Jalapeno pepper, sliced - 1; Chicken bouillon granules - 2 tablespoons; Ground cumin - ½ tablespoon; Bay leaf - 1; Salt and ground black pepper to taste - 1

Ingredients for - Authentic Mexican Picadillo

1. Tomatoes 6

2. Water ¾ cup

3. Onion, halved ¼

4. Garlic 1 clove

5. Vegetable oil 3 tablespoons

6. Onion, chopped ½

7. Serrano pepper 1

8. Garlic, minced 1 clove

9. Tomato, chopped 1

10. Lean ground beef 2 pounds

11. Mexican-style hot tomato sauce (such as El Pato®) 1 (7.75 ounce) can

12. Potatoes, peeled and cubed 3

13. Carrots, peeled and cubed 3 medium

14. Jalapeno pepper, sliced 1

15. Chicken bouillon granules 2 tablespoons

16. Ground cumin ½ tablespoon

17. Bay leaf 1

18. Salt and ground black pepper to taste 1

How to cook deliciously - Authentic Mexican Picadillo

1 . Stage

Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.

2 . Stage

Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.

3 . Stage

Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.