Picadillo

2 lbs. ground sirloin
1 red potato, diced
1/2 white onion, diced
1/2 bell pepper, diced
1 jalapeno, minced
4 tsp. chili powder
4 tsp. comino (ground cumin)
2 tsp. garlic powder
3 tsp. mexican oregano
1/4 c chicken broth
s & p to taste

*I sometimes add tomato sauce with the chicken broth, you can also add diced tomato as well. Picadillo is easily adapted to use whatever vegetables are on hand.

Begin by browning the meat, add a bit of salt & pepper and break up the meat a bit. Toss in the veggies, stir those around and give them a few minutes to cook. I should mention that I microwave the potato for a minute before adding it to speed things up. Then add your spices and chicken broth, continue to cook until the meat is browned and the vegetables are soft. Season with salt & pepper to taste.

Serve with fresh tortillas and frijoles.

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