You had me at ground beef and potatoes! It’s one of all time delicious comfort foods I grew up with! Mom’s version was ground beef with fried potatoes in a fresh blended tomato salsa. Scoop it up with a warm tortilla and it is the best! Cook it down a bit and it became the most delicious filling for chiles rellenos. What kind of ground beef dishes did you grow up with?
Ground beef does not have to be boring!
Red chile, green chile, freshly made salsa can elevate your picadillo game! Ground beef with potatoes is classic and delicious. With fried potatoes? Game changer! Frying the potatoes prevents them from falling apart and turning to mush in your dish. And who said that picadillo is not for tacos? Hello! Yes, they are delicious.
The poblano problem!
I am guilty of purchasing nice looking poblanos when I see them at the market all of the time! My intention is always thinking chiles rellenos, but it does not always happen. Roast them, freeze them? Could do that, but don’t. Brainstorm, browse for ingredients and recipes like this are born. Sometimes the best dishes come out of nowhere.
Storing Ingredients
Store in a cool dry place. That is what you are instructed to do for many ingredients. Unless they have to be refrigerated. My experience with dried chile pods may be different than yours. In the past I would store them in vacuum sealed containers in the pantry. Problem was that they would develop worms and tiny insects eating through the pods. Waste! Stored in my extra refrigerator, they are insect free forever. They maintain their bright colors too. No dry brittle peppers!
What are the best potatoes? The potatoes of your choice! Russet potatoes are hardy but prefer white or yellow potatoes because the cook up faster.
This picadillo in an empanada! I am on a mission!
It all started with a cheese chile relleno topped with red chile picadillo in caldillo! Get the relleno and caldillo recipe on the link above!
This filling with refried beans in a fresh baked bollilo with avocado, onion, cilantro, tomato, pickled jalapeños! Ooooh!!
Those corn tortillas were made with the new masa harina from Masienda! Masa Taquera! I am in love! It is the best! MASA TAQUERA! GET YOURS!
Ground Beef and Potatoes in Salsa with Poblano! Chile Rojo Picadillo!
Combine staple Mexican ingredients to prepare simple yet delicious picadillo dishes! Super delicious in a fresh made tortilla!
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 38 minutes
Servings: 4 Servings
Ingredients
- Avocado oil
- 2 small to medium white or yellow potatoes
- 2 large or 4 small poblano peppers previously roasted, peeled and cleaned. Slice into short strips.
- 1 lb lean ground beef
- Salt
- Pepper
- 1 c white onion finely diced
- 3 cloves of garlic minced
- 2 cups salsa Roja see recipe
Instructions
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To prepare this dish in a timely manner, prepare the red chile sauce 1-2 days prior. Multi-tasking is the key! Prep poblanos while broiler preheats. While poblanos roast, prep and start frying the potatoes. While potatoes are frying, prep onion and garlic and begin to cook the ground beef. Reserve fried potatoes, clean and prep roasted poblanos. If you have to, you can cook the picadillo with onion and garlic and reserve it covered off the heat until you are ready to add the other ingredients and continue cooking. This is how I learned to cook from mom.
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Preheat the broiler on high. Rub a light coat of oil on the poblanos. Place them on a baking sheet. Place them 8 inches under the broiler if possible. Check them after 3-4 minutes, then flip them over. Broil for another 3-4 minutes. Once skins are mostly blistered transfer them to a covered pot, a kitchen towel(wrapped) or a plastic bag to sweat for 10 minutes. Remove the stems and seeds, peel the blistered skins and slice them into short strips. Set them aside.
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Wash and dice the potatoes. Fry them in shallow oil at medium heat seasoned lightly with salt and pepper. Stir and flip as needed until mostly golden brown. Drain them onto a plate lined with paper towels. Set them aside.
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Preheat a large skillet to medium heat for 3 minutes. Add the beef and season with 3/4 of tsp each of salt and pepper. If needed, drizzle in 1 tbsp. of oil. Stir, breaking down beef until brown and cooked through.
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Mix in the onions. Sauté for 3 minutes. Mix in the garlic and sauté for 1 more minute.
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Stir in the previously fried potatoes and previously roasted poblanos. Pour in 2 cups of salsa Roja. Stir well combine. Continue cooking for 15 minutes at a gently simmer. If you like it saucier, pour in 1 more cup of salsa roja. Serve as a taco filling, empanada filling or with a side of rice and beans. Don’t forget the warm tortillas.
Notes
Many recipes can be prepared in a timely manner by multi-tasking! That is why it’s handy that your stove has several burners and an oven. Use your timer on the stove to keep track of cooking times. It is a great help to me to cook several things at once and then bring them together at the end. That is how I approach this recipe. I strongly suggest to my followers to prepare red and green salsa and sauce ahead of time. You can then use it during the week for your dinners.
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