CraigC
Guru
This is a simple Tex-Mex version. If you don't like it really spicy, cut down on the chipotles. This is a base pallet to elaborate with and make it your own. Ground pork would work as well.
Ingredients
3 tablespoons vegetable oil
2 pounds ground beef
1/4 tablespoon salt
10 ounces carrots, peeled, 1/4" dice
2 medium russets, peeled, 1/2" dice
1 onion, diced
1 large or 2 small pablono chilis, stemmed, seeded and diced *
3 tomatoes, diced
3 ounces canned chipotle peppers in adobo, diced
* I use a hand held propane torch to blacken the skin, put them in a plastic bag to cool and use a small brush to remove the skin under running water.
Directions
1)In a saucepan add the vegetable oil and ground beef and cook for about 15 minutes or until the meat turns dark brown and is tender.
2) Add the salt and carrots and cook another 5 minutes.
3) Add the onion and pablonos. Cook until the onions turn translucent.
4) Add the tomatoes and chipotle peppers and cook for another 20 to 25 minutes. The Picadillo should be moist, with no excess liquid. Serve immediately.
Ingredients
3 tablespoons vegetable oil
2 pounds ground beef
1/4 tablespoon salt
10 ounces carrots, peeled, 1/4" dice
2 medium russets, peeled, 1/2" dice
1 onion, diced
1 large or 2 small pablono chilis, stemmed, seeded and diced *
3 tomatoes, diced
3 ounces canned chipotle peppers in adobo, diced
* I use a hand held propane torch to blacken the skin, put them in a plastic bag to cool and use a small brush to remove the skin under running water.
Directions
1)In a saucepan add the vegetable oil and ground beef and cook for about 15 minutes or until the meat turns dark brown and is tender.
2) Add the salt and carrots and cook another 5 minutes.
3) Add the onion and pablonos. Cook until the onions turn translucent.
4) Add the tomatoes and chipotle peppers and cook for another 20 to 25 minutes. The Picadillo should be moist, with no excess liquid. Serve immediately.