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<\/p>\n<\/p>\n
For the Tomato Base:<\/b><\/p>\n
3<\/b> Roma tomatoes, quartered<\/p>\n
1\/4<\/b> medium white onion<\/p>\n
2 cloves<\/b> garlic<\/p>\n
1\/2 cup<\/b> water or beef broth<\/p>\n
For the Picadillo:<\/b><\/p>\n
1 tbsp<\/b> vegetable oil<\/p>\n
1 lb (450g)<\/b> ground beef (80\/20 or 85\/15 works best for flavor)<\/p>\n
2<\/b> medium russet or white potatoes, peeled and diced into bite-sized pieces<\/p>\n
1 cup<\/b> sweet corn kernels (canned and drained, or frozen)<\/p>\n
1<\/b> jalape\u00f1o or serrano pepper, finely diced (optional, for a little heat)<\/p>\n
1 cup<\/b> beef broth (adjust depending on how saucy you want it)<\/p>\n
1 tsp<\/b> ground cumin<\/p>\n
1\/2 tsp<\/b> Mexican oregano<\/p>\n
1 tsp<\/b> salt (plus more to taste)<\/p>\n
1\/2 tsp<\/b> black pepper<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Blend the Tomato Base:<\/b> In a blender, combine the Roma tomatoes, onion, garlic, and 1\/2 cup of water or broth. Blend until completely smooth. Set this mixture aside.<\/p>\n Brown the Meat:<\/b> Heat the vegetable oil in a large skillet (just like the one in your photo) over medium-high heat. Add the ground beef. Cook, breaking it apart with a wooden spoon, until it is fully browned and no longer pink (about 5-7 minutes). If there is an excessive amount of grease, you can drain a little bit off, but keep some for flavor.<\/p>\n Add the Potatoes and Chiles:<\/b> Stir the diced potatoes and the diced jalape\u00f1o (if using) into the browned beef. Cook for about 2 to 3 minutes, letting the potatoes soak up some of the savory pan juices.<\/p>\n Fry the Sauce:<\/b> Pour the blended tomato mixture directly into the skillet. Stir everything together and let it cook for about 3 minutes. This allows the raw tomato flavor to cook out and the sauce to slightly thicken.<\/p>\n Season and Simmer:<\/b> Pour in the beef broth. Add the cumin, Mexican oregano, salt, and black pepper. Stir well to combine. Bring the skillet to a boil, then immediately reduce the heat to medium-low.<\/p>\n Cover and Cook:<\/b> Place the lid on your skillet (just like in the picture!) and let it simmer for about 15 minutes, or until the diced potatoes are fork-tender.<\/p>\n Add the Corn:<\/b> Once the potatoes are tender, stir in the corn. Let the skillet simmer uncovered for another 2 to 3 minutes just to heat the corn through.<\/p>\n Taste and Serve:<\/b> Taste the broth and add a little more salt or pepper if needed. Serve hot!<\/p>\n Serving Suggestion:<\/b> Picadillo is fantastic served right away with warm corn or flour tortillas, over authentic red Mexican rice, or even spooned into tacos or empanadas<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Tomato Base: 3 Roma tomatoes, quartered 1\/4 medium white onion 2 cloves garlic 1\/2 cup water or beef broth For the Picadillo: 1 tbsp vegetable oil 1 lb (450g) ground beef (80\/20 or 85\/15 works best for flavor) 2 medium russet or white potatoes, peeled and diced into bite-sized pieces 1 cup […]<\/p>\n","protected":false},"author":2,"featured_media":3014,"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-246","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:<\/h1>\n