Homemade Picadillo with Warm Flour Tortillas

Instructions:

1. Heat the oil in a large skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it up as it cooks.
3. Stir in the onion and garlic and cook for 2–3 minutes, until fragrant and softened.
4. Add the diced potatoes and mix well with the beef.
5. Stir in the tomato, tomato sauce, cumin, chili powder, paprika, salt, and black pepper.
6. Add a splash of water or broth, cover, and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.
7. Uncover and cook for a few more minutes to thicken the mixture to your liking.
8. Taste and adjust seasoning. Serve hot with warm flour tortillas.

Variations

• Add peas or carrots for a more traditional variation.
• Use ground turkey instead of beef for a lighter version.
• Stir in a pinch of oregano for extra warmth.
• Add a splash of Worcestershire sauce for deeper savory flavor.

Tips

• Dice the potatoes small so they cook evenly and quickly.
• Keep the heat low while simmering to prevent sticking.
• Add liquid gradually to control the texture.
• Picadillo tastes even better the next day, making it great for leftovers.