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.
- 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
- Siete Almond Flour Tortillas
- 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.
Used in this Recipe