Picadillo

Picadillo has been a part of my life since I can remember.  Our housekeeper Santa in Laredo used to make it, and I’ve sampled it now and then my whole life.  It’s a very versatile dish, and can be used alone as a main course, or in tortillas as tacos, or on buns like Sloppy Joes.  I’ve even seen it mixed into cheese and used as a dip.  Anyway, everyone who makes seems to do so differently, and this is the recipe I am currently using.  The ingredient list is different and somewhat longer than many, but it really comes together well.  

Ingredients

• 1½ pounds lean ground beef
• 1 large onion, chopped
• 1 can, or 1 lb, chopped/diced tomatoes
• 3 large garlic cloves, crushed
• 1 large potato (about 1 lb), 1/2-inch dice
• ½ cup beef stock
• 1 tablespoon apple cider vinegar
• 1 chipotle chile/adobo sauce puree*, or canned chipotle chile with adobo sauce, chopped
• 1 teaspoon ground cumin
• ½ teaspoon sugar
• 1½ teaspoon chili powder
• ½ teaspoon salt
• 1½ teaspoon caldo de res powder / granulated beef bouillon

Method

1. Brown the meat, onion and garlic. Drain, and then add everything else.
2. Simmer for half an hour, stirring occasionally. 

3. Add water or stock to keep from drying out if necessary. 
4. Serve warm with tortillas or as tacos.

*I take an entire can of chipotles in adobo and whir them up in a baby processor until they become a nice paste.  This will keep in the fridge nearly forever and is easy to measure.