Mexican Picadillo

Name: Mexican Picadillo
Ingredients: 14 ounces fire roasted tomatoes canned, or 4 Roma tomatoes; 1/2 poblano peppers roughly chopped; 4 garlic cloves whole; 1 bunch fresh cilantro; 1 onion cut into large chunks, for the sofrito; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 yellow onion diced; 4 garlic cloves diced; 1 tablespoon tomato paste; 2 bay leaves; 2 teaspoons ground cumin; 2 teaspoons dried oregano; kosher salt; black pepper; 1/2 cup dry white wine; 1 1/2 pounds ground beef; 2 teaspoons chili powder; 2 yukon gold potatoes medium, peeled and diced; 2 carrots peeled and diced

20 ingredients

9 steps

Ingredients

14 ounces fire roasted tomatoes canned, or 4 Roma tomatoes
1/2 poblano peppers roughly chopped
4 garlic cloves whole
1 bunch fresh cilantro
1 onion cut into large chunks, for the sofrito
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 yellow onion diced
4 garlic cloves diced
1 tablespoon tomato paste
2 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
kosher salt
black pepper
1/2 cup dry white wine
1 1/2 pounds ground beef
2 teaspoons chili powder
2 yukon gold potatoes medium, peeled and diced
2 carrots peeled and diced

Directions

1

Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)
2

Saute diced onion in oil over medium heat for a few minutes. Add diced garlic and saute 30 seconds.
3

Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.
4

Add wine and cook until reduced to 1/4 cup, about 5 minutes.
5

Add ground beef and season with chili powder, salt, pepper, and additional cumin to taste. Cook over medium heat until the ground beef begins to lose its pinkness.
6

Add the potatoes and carrots and saute briefly.
7

Add the sofrito mix, combine well, and simmer, covered, over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
8

Taste for seasoning and adjust as you wish, adding more chili powder, cumin, and salt as necessary.
9

Garnish with fresh cilantro and grated cheese, if you wish. Serve half the mixture immediately, and refrigerate the other half to make Stuffed Bell Peppers for tomorrow's dinner.