Authentic Mexican Picadillo

Instructions:

1. In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease if necessary.
2. Add the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables soften and the tomatoes begin to break down.
3. Stir in the diced potatoes and season with cumin, chili powder, Mexican oregano, salt, and pepper.
4. Pour in enough beef broth or water to just cover the mixture.
5. Bring to a simmer, cover the skillet, and cook for 15 to 20 minutes, or until the potatoes are tender and the sauce has thickened.
6. Taste and adjust seasoning as needed.
7. Stir in chopped cilantro, if using, and serve hot with tortillas, rice, or both.

Variations

• Add peas or carrots for additional color and sweetness.
• Substitute ground turkey or ground pork for a lighter or richer version.
• Use chipotle in adobo for a smoky, spicy depth.
• Add a splash of tomato paste for a thicker, more concentrated sauce.
• Incorporate raisins and green olives for a sweet-savory style popular in some regions.

Tips

• Cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Let the picadillo simmer a few extra minutes for deeper flavor and a thicker sauce.
• If the sauce reduces too quickly, add a small splash of broth or water.
• For extra richness, sauté the vegetables in a bit of the rendered beef fat instead of draining completely.
• Make a double batch and use leftovers in tacos, empanadas, or stuffed peppers.