INGREDIENTS:
• 1 medium Russet potato or 2 white potatoes peeled and diced
• 1 pound ground chuck
• 1 teaspoon salt 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 salt and Mexican oregano
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PREPARATION:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick dish to medium intensity for a couple of moments. Add the diced potatoes and cook until carmelized and fresh in many spots. I like to cover my potatoes while they cook. The steam made assists them with cooking somewhat quicker from within. Move potatoes to a plate fixed with paper towels to deplete, put away. 2. Add the ground meat to that equivalent skillet and intensity to medium/high. Season 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 seared. 3. Add the garlic and onion, keep cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and mix until smooth. Empty tomato combination into picadillo. Allow it to reach boiling point and taste for salt. Overlay in the potatoes and mix until all around consolidated. Taste for flavors and keep cooking at a low stew until sauce thickens and decreases, 7-10 minutes . Eliminate from heat.
Enjoy !