Picadillo Recipe
Ground beef in garlic tomato broth w/ Roasted potatoes, onions & peppers
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Chop the onion and bell pepper into small pieces. Mince the garlic cloves.
- 2
Cube the Potatoes
Wash and peel the potatoes if desired, then cut them into small cubes.
Cooking the Picadillo
- 3
Brown the Beef
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks, about 5-7 minutes.
- 4
- 5
Add Tomatoes and Seasonings
Stir in the diced tomatoes, cumin, paprika, salt, black pepper, and bay leaf. Mix well to combine.
- 6
Simmer
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.
Cooking the Potatoes
- 7
Roast the Potatoes
While the picadillo simmers, preheat the oven to 400°F (200°C). Toss the cubed potatoes with the remaining tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
- 8
Bake
Bake the potatoes in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.