My Mom’s Picadillo

Recipe Mari Loewen (adapted from my mom's recipe)

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If you’re craving comfort food, picadillo—my dad’s favorite meal—is a tasty must-make. Perfected by my mom, who learned it from a Mexican friend, this is her take on the authentic Latin recipe. Simple to make and incredibly delicious. Serve with crusty bread or tortillas. Enjoy!

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Ingredients

1 medium yellow onion, finely chopped

1 garlic clove, minced

1 tablespoon pork lard, or butter

1 pound best-quality lean ground beef 

1 cup water

1 medium-sized yellow potatoes, diced ¼-inch

1/2 cup carrots, diced

1/2 cup peas, diced

2 tablespoons jalapeno peppers salsa

Salt and pepper to taste

Instructions

For jalapeno salsa, my mom uses La Costena Green Pickled Jalapeno Peppers, and minces the peppers with some the jalapeno pickle juice, to make about 2 tablespoons.

In large skillet over medium heat, add pork lard (or butter) and onions, and cook until onions caramelize, about 5 minutes. Add garlic and cook another minute. Add ground beef and 1 cup water and break up the beef into smallest pieces stirring with water. You don’t want to brown the beef. Cook for about 15 minutes to really break up the beef. You can add 1 more cup of water if needed, but you don’t want it too runny.

Add the potatoes and cook for 5 minutes to soften. Stir in the carrots, peas, and jalapeno salsa. Simmer for 20 minutes. This can be served with crusty bread, or tortillas with Jalapeno peppers on the side. Serves 4.