Photograph of the finished Picadillo mexicano

Mexico · Thịt bò băm xào khoai nho khô Picadillo

Picadillo mexicano

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.1 lb
  • Photograph of Potato Potato 9.9 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Tomato Tomato 8
  • Photograph of Raisins Raisins 2.8 oz
  • Photograph of Sliced almonds Sliced almonds 1.7 oz
  • Photograph of Chipotle in adobo Chipotle in adobo 4
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil ⅓ cup

Method

  1. 1 Sauté the ground beef in a hot pan for 8 minutes, spreading it thinly and letting it sear for 2 minutes at a time, rather than boiling it in its own water.
  2. 2 Add the chopped onion and garlic, stir-fry for 4 minutes, then add the crushed tomatoes and chopped chipotle peppers.
  3. 3 Add diced potatoes and carrots (cut into 1 cm cubes) to 150 ml of water and cook for 15 minutes.
  4. 4 Add the raisins and roasted almonds during the last 8 minutes; the sweetness of the raisins is a Mexican touch that distinguishes this dish from typical stir-fried minced meat.
  5. 5 Simmer until the sauce thickens and coats the meat and potatoes, allowing them to be easily mashed with a spoon.
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