Picadillo

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Ingredients

• 1lb. ground beef (85% lean - 15% fat)

• 1 large potato (small cubes)

• 2 carrots (diced)

• 1/4 onion (diced)

• 2 garlic cloves (minced)

• 1 teaspoon cumin

• 1 bay leaf

• 1 teaspoon salt (plus more to taste)

• 2 teaspoons chili powder

• 1 cup stock

• 1/2 teaspoon black pepper

Tomato Serrano Mixture

• 3 vine on tomatos

• 3/4 onion

• 1 serrano

• 2 garlic cloves

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Preheat the oven to 400°f and place whole tomatoes in a pan and roast them while working on the meat. Sauté the 1/4 onion in oil over medium heat for a few minutes. Then add your 2 garlic cloves and sauté briefly while you get your meat. Add the beef and cook until lightly browned (do not drain the meat). Add the chopped potato and carrots. Let cook while you are making the tomato serrano mixture. For the mixture, place the 3/4 onion, 2 garlic cloves, serrano, and the tomatoes that are roasting in a blender with the stock. Purée and pour into the beef. Add the salt, pepper, chili powder, cumin, and bay leaf. Stir well and let simmer over medium low heat for about 20minutes (or until potatoes are cooked through.

Pairs well with: rice and tortillas (even used as empanada filling!)