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Picadillo
Serves: 6
Steps
- Heat olive oil In a large skillet set over medium high heat, cook the beef with the onions, garlic, bell pepper and carrots until meat is browned, about 8 minutes.
- Add in the salt, chili powder, oregano, cumin, cinnamon and tomato paste mix for 30 seconds until incorporated.
- Add in the chicken stock and potatoes, mix to combine. Turn the heat up to high and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are tender and the mixture has completely thickened, about 20 minutes.
- Serve with cooked rice or warmed tortillas, fresh cilantro and peppers if you want extra heat.
Originally published at themodernproper.com. Reproduced for personal collection.
