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Savory Mexican Picadillo with Potatoes and Chipotle

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A hearty and flavorful Mexican picadillo featuring ground beef, tender potatoes, and smoky chipotle peppers, perfect for quick and comforting weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 medium russet potatoes, peeled and diced (about 1/2-inch cubes)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1 cup (240ml) canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup (120ml) chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prep the ingredients: Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic cloves. Mince the chipotle peppers and set aside the adobo sauce separately.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
  3. Push the beef to the side of the pan and add the chopped onion and garlic. Cook until onions are translucent and fragrant, about 3 minutes, stirring occasionally.
  4. Stir in the ground cumin, dried oregano, minced chipotle peppers, and 1 tablespoon of adobo sauce. Toast the spices for about 1-2 minutes to release their aroma.
  5. Add the canned diced tomatoes, tomato paste, and chicken broth. Stir well, scraping up any browned bits from the bottom. Let simmer gently for 5 minutes to thicken slightly.
  6. Add the diced potatoes to the skillet and stir to coat them in the sauce. Cover the pan with a lid and reduce heat to medium-low. Simmer until potatoes are tender when pierced with a fork, about 15-20 minutes. Stir occasionally to prevent sticking.
  7. Taste and adjust salt and pepper as needed. If the sauce is too thick, add a splash more broth or water. Remove from heat and sprinkle with fresh cilantro if desired.

Notes

If potatoes start sticking before tender, add a tablespoon or two of water and cover again to steam. Brown the beef thoroughly for best flavor. Adjust chipotle heat to taste, starting with less and adding more if desired. For vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and use vegetable broth.

Nutrition

Keywords: Mexican picadillo, ground beef recipe, chipotle peppers, potatoes, comfort food, easy dinner, smoky flavor

Find it online: https://twirltaste.com/savory-mexican-picadillo-with-potatoes-and-chipotle-easy-homemade-recipe/