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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Colombian
Keyword: picadillo
Servings: 5
Calories: 350kcal
Author: Angela Vanesa Cañas
- 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
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.
- Cooking with the pot covered will make it brothy. If you don't want it this way, don't cover the pot.
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