Beef Picadillo

By garciamoss

Ingredients

• 1 pound ground chuck
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, minced (seeds removed, optional)
• 1 poblano pepper (or Anaheim pepper), diced
• 1 cup roasted red pepper, diced
• 1 cup corn
• 4 chile ancho, stems and seeds removed
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon pepper
• Salt, to taste
• 1/2 to 1/3 cup water
• Olive oil

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a large skillet, heat 2 tablespoons of oil to medium heat. Add the onions, jalapeño, and poblano peppers and cook for 5 to 6 minutes. Add the garlic and cook for 1 more minute.

2. At the same time, transfer the chile ancho to a glass bowl and add just enough water to cover. Cook in the microwave for 6 or 7 minutes. Stir, cover and let cool slightly. Set aside.

3. Add the beef to the skillet and season lightly with salt and pepper. Cook to brown nicely and most of liquid evaporates. While the beef is cooking, drain the chile anchos and transfer them to the blender. Add 1/2 cup of water, cumin, oregano, smoked paprika, garlic powder, and 1/2 teaspoon of salt. Blend on high until smooth. If needed, add a little bit more water to blend well. Set aside.

4. Add remaining ingredients to the skillet, along with chile ancho sauce from the blender. Stir well to combine and when it comes to a simmer, taste for salt. Reduce heat, cover and cook on low for 15 minutes. Yields up to 6 servings.

Note: This is a great filling for tacos, tostadas, enchiladas, burritos, nachos — you name it! Simply served over rice! If you cannot find chile anchos, look for chile ancho powder in the spices at your local store. Add in 2 tablespoons for this recipe.