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Yummly User: "Delicious!!!!! Used white wine vinegar instead of…" Read More
20Ingredients
60Minutes
560Calories
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Description
This Mexican picadillo recipe is very forgiving, so go ahead and make tweaks to make it your own. Season as you go for more flavor and to customize the dish to your tastes. Like things a little spicier? Chorizo makes a great substitute for the ground beef…
For a "cook once, eat twice" meal, save half of the picadillo for our Roasted Picadillo Stuffed Bell Peppers. Your future self will thank you. The recipe is a Yummly original created by Marwin Brown.
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. fire roasted tomatoes (canned, or 4 Roma tomatoes)
- 1/2 poblano peppers (roughly chopped)
- 4 garlic cloves (whole)
- 1 bunch fresh cilantro
- 1 onion (cut into large chunks, for the sofrito)
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 yellow onion (diced)
- 4 garlic cloves (diced)
- 1 Tbsp. tomato paste
- 2 bay leaves
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- kosher salt
- black pepper
- 1/2 cup dry white wine
- 1 1/2 lb. ground beef
- 2 tsp. chili powder
- 2 yukon gold potatoes (medium, peeled and diced)
- 2 carrots (peeled and diced)
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Directions
- Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)
- Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.
- Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat10g50% |
| Trans Fat1.5g |
| Cholesterol115mg38% |
| Sodium1160mg48% |
| Potassium2010mg57% |
| Protein41g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber11g44% |
| Sugars6g |
| Vitamin A240% |
| Vitamin C90% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Yummly User 3 months ago
This was alright. Nice enough but felt like there could have been more depth of flavour. Simple mid-week meal. Served it over rice.
Yummly User 10 months ago
It’s okay, I would possibly make it again. I added the whole poblano and a jalapeño to the salsa mix, if I were to try the recipe another time I would add two jalapeños, I like heat. I did put it over rice and mixed some guac salsa with it. Overall I’m happy I tried it, and will continue to eat it throughout the week.
Yummly User 2 years ago
Delicious!!!!! Used white wine vinegar instead of dry white wine, and loved the slight vinegar flavor it gave.
Yummly User 2 years ago
Pretty good, could use rice
Yummly User 2 years ago
Absolutely delicious! We put it over rice and added a jalapeño pepper to the pico de gallo
Yummly User 3 years ago
Really tasty. Had some sliced avo on the side.
Yummly User 4 years ago
BOMB!!!! I gave it my own twist made it with jalapeños while it was cooking & white rice.
Yummly User 4 years ago
This recipe takes longer than I’m used to for Picadillo but man it was well worth it. Very flavorful and delicious!
Yummly User 4 years ago
This recipe was worth the time it took. It was very tasty!