Mexican Picadillo with Vegetables (Print Version)
# Ingredients:
01 -
4 small-medium Roma tomatoes, halved
02 -
1 medium onion, diced
03 -
2 cloves garlic
04 -
1 jalapeño pepper, stemmed
05 -
1 teaspoon kosher salt, plus more as needed
06 -
½ teaspoon dried Mexican oregano
07 -
¼ teaspoon ground cumin
08 -
½ cup water
09 -
2 teaspoons extra-virgin olive oil
10 -
1 pound lean ground beef
11 -
1 medium russet potato, diced
12 -
1 large carrot, diced
13 -
½ cup frozen peas
# Instructions:
01 -
In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, and cumin. Blend until completely smooth.
02 -
Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.
03 -
Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.
04 -
Stir in the potatoes and carrots and cook for 5 more minutes.
05 -
Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 15 minutes.
06 -
Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the mixture starts to get dry, add ¼ cup of water and continue cooking.
07 -
Taste and season with more salt as needed before serving.
# Notes:
01 -
You can remove the seeds from the jalapeño if you prefer less spice, or omit the jalapeño entirely for a milder dish.