1 medium Russet potato or 2 white potatoes, peeled and diced
1 pound ground chuck
1 teaspoon salt, more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1 clove garlic, minced
1 small white onion, diced
2 large Roma tomatoes, roughly chopped
1 to 2 serrano chiles, roughly chopped
1/4 cup water
Pinch of salt and Mexican oregano
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover while cooking.
Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to the same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add garlic and onion, continue cooking for 2 to 3 minutes.
Add tomatoes, serranos, 1/4 cup water, salt, and oregano to the blender and blend until smooth.
Pour tomato mixture into picadillo. Let it come to a boil and taste for salt.
Fold in the potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, 7-10 minutes.
Remove from heat.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 345 kcal | Servings: 4 servings