Picadillo con Papas
La Olla en la Estufa: Weeknight Comida Casera
This borderlands standard isn't a delicate Sunday centerpiece; forget the raisins and olives of the Caribbean, because this is an honest, working-class meat and potato hash built for Tuesday at 6 p.m. It takes a pound of ground chuck and a hot cast-iron skillet, where deeply browned beef and raw diced Russets simmered directly in a quick, vibrant fresh tomato broth create the smell of blooming cumin and searing chuck that hits you the moment you walk through the door. Scoop it straight from the pan with warm flour tortillas and get on with your evening.
Before you start
Soak the diced potatoes in cold water if prepping ahead of time.
This prevents oxidation and removes excess surface starch that can make the final sauce gummy. Be sure to drain them completely before adding to the hot skillet.
Ingredients
- Roma tomatoes3 med
- white onion1/4 large
- jalapeño or serrano pepper1 med
- water or low-sodium beef broth1/2 cup
- beef bouillon powder1 tsp
- 80/20 ground beef1 lb
- white onion1/2 large
- garlic cloves2 med
- Russet potatoes2 med
- ground cumin1 tsp
- dried Mexican oregano1/2 tsp
- kosher salt and coarse black pepperto taste
Method
- 01
Boil the tomatoes, onion quarter, and pepper until soft.
Place them in a small saucepan covered with water and simmer for about 10 minutes until the tomato skins burst. Transfer to a blender with the half cup of water and beef bouillon powder, then blend on high until completely smooth.
- 02
Sear the ground beef in a large, heavy-bottomed skillet over medium-high heat.
Do not constantly stir; let the meat sit for a minute or two at a time to develop a deep, dark brown crust where the fundamental flavor lives. Season generously with black pepper and a pinch of salt.
- 03
Spoon out the excess fat, leaving about two tablespoons in the pan.
Reduce the heat to medium. Add the diced onion half and sauté for 3 minutes until translucent, then stir in the minced garlic, cumin, and oregano, cooking for 60 seconds until the spices bloom.
- 04
Pour the blended tomato salsa directly into the skillet.
Scrape up any browned bits from the bottom of the pan, then immediately stir in the diced potatoes. The liquid should come about halfway up the mixture; add a splash of water or broth if it looks too dry.
- 05
Cover tightly and simmer for 15 to 20 minutes on low heat.
The steam will cook the potatoes through from the inside out, and their released starch will naturally thicken the sauce into a rich gravy.
- 06
Taste for seasoning and let the dish rest off the heat for 5 minutes before serving.
Serve hot in shallow bowls with warm flour tortillas, Mexican red rice, and a side of refried pinto beans.
Notes
Use a canned tomato shortcut if you are short on time.
If you lack the ten minutes to boil and blend fresh tomatoes, skip the blender. Add a half cup of high-quality canned tomato sauce (like El Pato) and a half cup of beef broth to the browned meat along with the potatoes. It is a completely authentic weeknight cheat used by thousands of Mexican-American moms.
Control the heat level for sensitive eaters.
For toddlers or spice-sensitive adults, leave the pepper out of the blender entirely. You can fry a halved jalapeño in the pan with the beef just for flavor, and remove it before serving.
From Cook Tex-Mex.