Pica-boo! We see you hungry for a simple recipe, so we’re sharing one of our favorite go-tos with you. The meat and potatoes of this Mexican Picadillo (pee-cah-dee-yo) is just that: meat and potatoes. Not to be confused with Pico de Gallo (which we love just as much), this traditional Mexican dish is a hash that combines beef, potatoes, tomatoes, carrots, and cilantro; The best way to eat it? However you like! Us? We’re serving it up with rice and a Grain Free Almond Flour Tortilla.
Ingredients
1 lb Lean Ground Beef or Turkey
½ White Onion, small diced
4 Garlic Cloves, minced
1 Large Carrot, peeled, small diced
4 Roma Tomatoes, diced small
1 Gold Potatoes, peeled and small diced
1 Bayleaf
½ Jalapeno Pepper, seeded, minced
⅓ Bunch Chopped Cilantro
Salt and pepper to taste
2 tbsp Avocado Oil
1 package Siete Almond Flour Tortillas
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Ingredients
1 lb Lean Ground Beef or Turkey
½ White Onion, small diced
4 Garlic Cloves, minced
1 Large Carrot, peeled, small diced
4 Roma Tomatoes, diced small
1 Gold Potatoes, peeled and small diced
1 Bayleaf
½ Jalapeno Pepper, seeded, minced
⅓ Bunch Chopped Cilantro
Salt and pepper to taste
2 tbsp Avocado Oil
1 package Siete Almond Flour Tortillas
Directions
Heat pan to medium high heat
Add oil and ground beef or turkey
Cook and break meat apart to avoid large lumps
Season with salt and pepper
Fry meat until browned for about 5-8 mins
Reduce to medium low add minced garlic, onions, jalapeño
Sauté until onions are translucent
Add roma tomatoes and let their natural juices come out
Once there is liquid from the tomatoes, add potatoes, carrots, and bayleaf
Cover picadillo until potatoes are tender
Uncover and add fresh cilantro
Cook picadillo on low until about ¾ liquid has evaporated
Season with salt and pepper if needed
Serve with Mexican rice and Siete Almond Flour Tortillas
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