Mom's Picadillo Con Papa (Ground Beef with Potatoes) (Print version)

Seasoned ground beef and crispy potato cubes simmered in a smooth tomato-serrano sauce. A 40-minute Mexican comfort classic that tastes like home.

# Ingredients:

For the potatoes

01 - 1 medium Russet potato (or 2 small white potatoes), peeled and cut into 1/2-inch cubes
02 - 3 tablespoons (45 ml) olive oil
03 - Pinch of salt

For the beef

04 - 1 lb (450 g) ground chuck (80/20)
05 - 1 teaspoon salt, plus more to taste
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon black pepper
09 - 1 clove garlic, minced
10 - 1 small white onion, finely diced

For the tomato sauce

11 - 2 large Roma tomatoes, roughly chopped
12 - 1 to 2 serrano chiles, roughly chopped (remove seeds for less heat)
13 - 1/4 cup (60 ml) water
14 - Pinch of salt
15 - 1/4 teaspoon dried Mexican oregano, rubbed between your palms

# Instructions:

01 - Heat the olive oil in a wide nonstick skillet over medium heat. Add the diced potatoes in a single layer, season with a pinch of salt, and cover with a lid. Cook for 10 to 12 minutes, turning every few minutes, until golden and crispy on most sides. Transfer to a paper-towel-lined plate and set aside.
02 - Using the same skillet over medium-high heat, add the ground chuck. Season with salt, garlic powder, cumin, and pepper. Break up the meat with a wooden spoon and cook for 8 to 10 minutes until well browned and cooked through to 160 degrees F with no pink remaining.
03 - Add the minced garlic and diced onion to the beef. Stir and cook for 2 to 3 minutes until the onion softens and turns translucent.
04 - Combine the Roma tomatoes, serrano chile(s), water, a pinch of salt, and the Mexican oregano in a blender. Blend until completely smooth.
05 - Pour the tomato sauce into the skillet with the beef. Bring to a light boil and taste for salt. Fold in the fried potatoes and stir gently to coat. Reduce to a low simmer and cook for 7 to 10 minutes until the sauce thickens and clings to everything.
06 - Adjust salt as needed. Serve immediately with warm corn or flour tortillas, white rice, or refried beans on the side.

# Good to know:

01 - Mexican oregano has a citrusy, bold flavor that is distinct from Mediterranean oregano. Find it at Latin grocery stores or online.
02 - Use Roma tomatoes for a thicker, less watery sauce.
03 - For milder heat, remove the serrano seeds before blending or substitute one jalapeño.

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