Ingredients
8
8 servings
- •6 tomatoes
- •0.75 cup water
- •0.25 onion, halved
- •1 clove garlic
- •3 tablespoons vegetable oil
- •0.5 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
- •0.5 tablespoon ground cumin
- •1 bay leaf
- •salt and ground black pepper to taste
Instructions
- Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
- Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
- Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 372
- Carbohydrate: 24g
- Fat: 20g
- Fiber: 4g
- Protein: 25g
- Sugar: 7g
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