Picadillo
Looking for something different to prepare today? We have a wonderful idea for you, a Mexican-style picadillo without losing the Colombian flavor. Stay with us and prepare this simple recipe.
Servings: 5
Calories: 350kcal
Ingredients
- 500 g ground meat
- ½ onion
- 1 potato diced into small cubes
- 2 carrots peeled and diced into small cubes
- ½ cup of peas
- 1 bay leaf
- ½ teaspoon of oregano
- Salt and pepper to taste
- Oil
For the sauce:
- 5 ripe tomatoes
- ½ onion
- 2 garlic cloves
- 1½ cups of water
- A pinch of cumin
- Salt and pepper to taste
Instructions
- For the sauce: In a blender, combine the quartered tomatoes, onion, garlic, water, pinch of cumin, salt, and pepper. Blend. Set aside.
- In a pot, heat oil and add the finely chopped onion. Cook for about 3 minutes over medium-high heat.
- Add the ground meat and, using a wooden spoon, break it apart thoroughly, ensuring no large chunks form as it cooks.
- Season with salt and pepper and cook until it changes color.
- Incorporate the diced potato and carrot. Mix well and cook over medium heat for around 5 minutes, stirring occasionally.
- Pour in the sauce, add the peas, bay leaf, and oregano, then cover the pot.
- Cook for 15 to 20 minutes or until the vegetables are cooked and the meat is thoroughly done. Adjust the seasoning if needed.
- Remove the bay leaf before serving.
Enjoy!
Notes
- Cooking with the pot covered will make it brothy. If you don't want it this way, don't cover the pot.
Nutrition
Calories: 350kcal | Carbohydrates: 19g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1028mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5229IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 3mg