Picadillo Mexicano

Homemade Mexican picadillo, comforting and full of flavor with ground beef, potatoes, carrots, and olives in a rich tomato sauce.

Ingredients

• 500 grams Ground beef
• 2 medium Potatoes
• 1 medium Carrot
• 50 grams Pitted green olives
• ½ piece White onion
• 1 clove Garlic
• 3 medium Tomatoes
• 2 tablespoons Neutral vegetable oil
• ½ teaspoon Mexican oregano
• Salt, to taste
• Ground black pepper, to taste

Directions

1. Finely chop the onion, garlic, and olives. Dice the potatoes and carrots into a fine brunoise (small 1 cm cubes). Blend the tomatoes until pureed and strain.
2. Sauté the onion in vegetable oil in a pot until translucent. Add the garlic and cook for one minute.
3. Incorporate the ground beef and cook until browned, breaking up any clumps. Drain excess fat.
4. Add the diced potatoes and carrots to the pot. Cook for 5 minutes, allowing flavors to meld.
5. Pour in the strained tomato puree, olives, Mexican oregano, salt, and pepper. Mix well.
6. Cover and cook over low heat for 20-25 minutes, or until the vegetables are tender and the sauce has reduced. Adjust seasoning if necessary.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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