Potato and Beef Picadillo

Ingredients:

• 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
• 1/8 to 1/4 cup olive oil

Directions:

1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.
2. 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, and set aside.
3. In the same skillet, add the ground beef and heat over 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.
4. Add minced garlic and diced onion, continue cooking for 2 to 3 minutes.
5. In a blender, combine tomatoes, serrano chiles, 1/4 cup water, pinch of salt, and Mexican oregano. Blend until smooth.
6. Pour the tomato mixture into the picadillo. Let it come to a boil and taste for salt.
7. Fold in the cooked potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, approximately 7-10 minutes.
8. Remove from heat and serve.

Whether enjoyed as a comforting weeknight dinner or showcased at a festive gathering, Potato and Beef Picadillo promises to be a crowd-pleaser. The delightful combination of seasoned beef, tender potatoes, and savory-sweet accents creates a harmonious dish that captures the essence of hearty and flavorful comfort food.