Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Blend the sauce
Toss the tomatoes, half of the diced onion, the beef broth, garlic, jalapenos, 1 teaspoon of the salt, the Mexican oregano, cumin, and coriander into a blender. Blend until smooth and set it aside. This is where all the flavor lives.
- 2
Soften the onion
Heat the olive oil in a large skillet over medium-high heat. Add the other half of the diced onion and cook about 5 minutes, stirring here and there, until softened.
- 3
Brown the beef
Add the ground beef and sprinkle with the remaining teaspoon of salt. Cook 6 to 8 minutes, breaking it into small crumbles as it goes. Drain off any extra grease if you need to.
- 4
Add the veg and the sauce
Stir in the diced potato and carrot and cook 5 minutes. Pour in the blended tomato sauce, give it a good stir, drop the heat to low, cover, and let it simmer 20 minutes.
- 5
Finish it off
Uncover and cook another 5 minutes. Stir in the peas and cook uncovered 5 more minutes, until the potatoes and carrots are fork-tender. Splash in a little extra broth or water if it looks dry, then taste and add salt as needed.
- 6
Serve
Garnish with cilantro and queso fresco if you've got it, and serve right away with warm corn or flour tortillas. Taco night is served.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Homestyle Mexican Picadillo
Created by: TacoEveryDay
Ingredients
- 4 Roma tomatoes
- 1 white onion
- 2 garlic cloves
- 2 jalapeno peppers
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Mexican oregano
- 1/2 cup beef broth
- 2 tsp olive oil
- 1 lb lean ground beef
- 1 russet potato
- 1 carrot
- 1/2 cup peas
Instructions
- Blend the sauceToss the tomatoes, half of the diced onion, the beef broth, garlic, jalapenos, 1 teaspoon of the salt, the Mexican oregano, cumin, and coriander into a blender. Blend until smooth and set it aside. This is where all the flavor lives.
- Soften the onionHeat the olive oil in a large skillet over medium-high heat. Add the other half of the diced onion and cook about 5 minutes, stirring here and there, until softened.
- Brown the beefAdd the ground beef and sprinkle with the remaining teaspoon of salt. Cook 6 to 8 minutes, breaking it into small crumbles as it goes. Drain off any extra grease if you need to.
- Add the veg and the sauceStir in the diced potato and carrot and cook 5 minutes. Pour in the blended tomato sauce, give it a good stir, drop the heat to low, cover, and let it simmer 20 minutes.
- Finish it offUncover and cook another 5 minutes. Stir in the peas and cook uncovered 5 more minutes, until the potatoes and carrots are fork-tender. Splash in a little extra broth or water if it looks dry, then taste and add salt as needed.
- ServeGarnish with cilantro and queso fresco if you've got it, and serve right away with warm corn or flour tortillas. Taco night is served.