Picadillo for Two

Name: Picadillo for Two
Ingredients: 1 Tablespoon Canola Oil; 1 whole Small White Onion, Diced; 1 clove Garlic, Minced; 1/2 pounds Ground Beef; 8 ounces, fluid Can Tomato Sauce; 1 whole Medium Russet Potato, Small Diced; 13 cups Water; 1/2 teaspoons Beef Base; 1/2 teaspoons Apple Cider Vinegar; 1 whole Canned Chipotle Pepper, Minced; 1/4 teaspoons Heaped Of Ground Cumin; 1/4 teaspoons Kosher Salt; 1 whole Small Bay Leaf; Fresh Cilantro And Sour Cream, For Serving If Desired

14 ingredients

10 steps

Ingredients

1 Tablespoon Canola Oil
1 whole Small White Onion, Diced
1 clove Garlic, Minced
1/2 pounds Ground Beef
8 ounces, fluid Can Tomato Sauce
1 whole Medium Russet Potato, Small Diced
13 cups Water
1/2 teaspoons Beef Base
1/2 teaspoons Apple Cider Vinegar
1 whole Canned Chipotle Pepper, Minced
1/4 teaspoons Heaped Of Ground Cumin
1/4 teaspoons Kosher Salt
1 whole Small Bay Leaf
Fresh Cilantro And Sour Cream, For Serving If Desired

Directions

1

Heat your 10 cast iron skillet over medium heat for a few minutes.
2

Add the canola oil, onion, garlic and ground beef.
3

Saute the mixture until the beef browns, about 5 minutes.
4

Drain off grease if desired.
5

Add the remaining ingredients, except cilantro and sour cream and simmer 25-35 minutes.
6

About halfway through, I usually add another 1/3 cup of water if the mixture looks dry.
7

Make sure the potatoes are cooked through.
8

Sprinkle with cilantro and a dollop of sour cream if desired.
9

Serve with tortilla chips for dipping or fold into tortillas.
10

I sometimes use a crisp red bell pepper as a scoop.