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Classic Mexican Picadillo Stew

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Mexican
Classic Mexican Picadillo Stew
Ingredients
  • 6 tomatoes
  • 3/4 cup water
  • 1/4 onion, halved
  • 1 clove garlic
  • 3 tablespoons vegetable oil
  • 1/2 onion, chopped
  • 1 serrano pepper
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • 2 pounds lean ground beef
  • 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
  • 3 potatoes, peeled and cubed
  • 3 medium carrots, peeled and cubed
  • 1 jalapeno pepper, sliced
  • 2 tablespoons chicken bouillon granules
  • 1/2 tablespoon ground cumin
  • 1 bay leaf
  • salt and ground black pepper to taste
Instructions
1
Prepare the Tomato Sauce:
2
Place whole tomatoes in a medium-sized cooking vessel and cover them with water. Bring the mixture to a rolling boil, then utilize a slotted spoon to transfer the tomatoes to a blender. Add 3/4 cup of water, an onion, and garlic to the blender. Blend until a smooth consistency is achieved and set it aside for later use.
3
Create the Picadillo Dish:
4
Heat oil in a large cooking pot over medium-high heat. Cook and stir an onion and serrano pepper in the hot oil until the onion becomes translucent. Add garlic; cook until fragrant, approximately 1 minute. Add diced tomatoes; cook for about 1 minute. Add ground beef; cook and stir until the beef is browned and crumbly, roughly 8 minutes.
5
Pour in a Mexican-style hot tomato sauce; cook for 2 minutes. Mix in diced potatoes and carrots; cook for 2 minutes. Add the blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix everything well. Season with salt and pepper to taste. Reduce heat and simmer until most of the liquid is absorbed, approximately 20 minutes. Let it sit for 5 minutes before serving.