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\u2022 1 medium Russet potato or 2 white potatoes peeled and diced
\n\u2022 1 pound ground chuck
\n\u2022 1 teaspoon salt more to taste
\n\u2022 1 teaspoon garlic powder
\n\u2022 1 teaspoon cumin
\n\u2022 1\/2 teaspoon pepper
\n\u2022 1 clove garlic minced
\n\u2022 1 small white onion diced
\n\u2022 2 large Roma tomatoes roughly chopped
\n\u2022 1 to 2 serrano chiles roughly chopped
\n\u2022 1\/4 cup water pinch of salt and Mexican oregano<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n 1. Preheat 1\/8 to 1\/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside. Ingredients: \u2022 1 medium Russet potato or 2 white potatoes peeled and diced \u2022 1 pound ground chuck \u2022 1 teaspoon salt more to taste \u2022 1 teaspoon garlic powder \u2022 1 teaspoon cumin \u2022 1\/2 teaspoon pepper \u2022 1 clove garlic minced \u2022 1 small white onion diced \u2022 2 large Roma tomatoes roughly […]<\/p>\n","protected":false},"author":2,"featured_media":3534,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h2>\n
\n2. Add the ground beef to that same skillet and heat to medium\/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1\/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
\n3. Add the garlic and onion, continue cooking for 2 to 3 minutes. Add tomatoes, serranos, 1\/4 cup water, salt and oregano to the blender and blend until smooth. Pour tomato mixture into picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat.
\nEnjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"