Picadillo

I made this dish for years before realizing that it is called picadillo; it was just  hamburger and potato taco filling. It is never made exactly the same way twice, depending on the amount and type of ground beef and potatoes available.   Measuring is not critical to success; it is basically a spicy hash that can be varied to individual taste or availability of ingredients.  I like to cook the potatoes until they are very soft and the broth is thickened.  This batch has a completely different look for two reasons:  red potatoes tend to hold their shape better than russet or gold potatoes; and I was in a time crunch and cooked the potatoes only until they were tender.

I try to reduce fat and salt and add fiber to favorite dishes when possible.  If reducing fat and salt are not concerns, then saute onions, pepper, and garlic  along with the ground beef; drain the fat from the meat but do not rinse; and add salt with abandon.  Peel the potatoes if potato skins aren't your thing.

Picadillo may be served in a bowl like stew or made into tacos with flour or corn tortillas.  Usually, I eat part as stew and make tacos for the freezer with the rest.  Place some of the mixture in a flour tortilla, roll individually in foil, and freeze.  To microwave, remove taco from foil, wrap in paper towel, microwave on defrost for 2 or 3 minutes, and finish on high for 1 minute.


Picadillo
2 pounds ground beef
1 pound potatoes
1 medium onion
1 jalapeno
3 or 4 cloves garlic
splash of olive oil, about 1 tablespoon
1 (14.5 ounce) can tomatoes and green chilies
water (2 tomato cans, more or less)
2 teaspoons comino (cumin)
salt to taste (or omit)

Wash and cube unpeeled potatoes.  Leaving on the peeling adds fiber, and many of the nutrients lie just under the skin.  Chop onion, and mince jalapeno and garlic.  Brown ground beef, then drain in a colander.  To remove additional fat, run hot water over the meat.  Wipe down the cooking pan with paper towel to remove all the beef fat, then add a splash of olive oil  While the meat is draining, saute the onion and jalapeno in the olive oil.  Add the cooked ground beef, uncooked potatoes, tomatoes and green chilies, comino, and water.  Cook, covered, until potatoes are tender.  Add additional water if the mixture  looks too dry.  Salt to taste.  Variations:  Add a can of refried beans or some leftover pinto or black beans.  If you are in a hurry, microwave the potatoes while the meat is cooking and add them already cooked to the mixture.