Ingredients:
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of Mexican oregano
Preparation:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick skillet over medium heat for a few minutes. Add the diced potatoes and cook until caramelized and tender in spots. Covering the potatoes while cooking helps them cook faster from the inside due to the steam. Transfer the potatoes to a plate lined with paper towels to drain, then set aside.
In the same skillet, add the ground chuck and increase the heat to medium-high. Season the meat with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until well browned.
Add the minced garlic and diced onion, cooking for an additional 2 to 3 minutes. In a blender, combine the Roma tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano. Blend until smooth, then pour the tomato mixture into the skillet with the meat. Bring to a boil and taste for salt. Fold in the reserved potatoes, stirring until well combined. Taste for seasoning and continue cooking at a low simmer until the sauce thickens and reduces, about 7-10 minutes. Remove from heat and serve.
Enjoy this flavorful, hearty Picadillo con Papa as a comforting family meal!
