Mexican Picadillo
A traditional dish in Latin American countries made with ground meat.
Ingredients
- 1 ancho pepper
- 2 tomatoes
- 2 tsp. tomato Knorr
- 2 cups water the ancho pepper cooked in
- cooking oil
- 900 g minced pork
- salt to taste
- 2 carrots chopped up in cubes
- 2 potatoes chopped up in cubes
- 1 jalapeño pepper
Instructions
- Remove the stem of the ancho pepper and remove the seeds.
- Soak the ancho pepper in boiling water. Once the ancho pepper is soft - when you can easily poke it with a steak knife and it feels creamy like butter - it's ready for the next step. Keep 2 cups of the water it cooked in.
- Add to a blender the ancho chili, the tomatoes, the tomato Knorr and the 2 cups of the ancho pepper water. Process the mix until you get a smooth sauce.
- Add some cooking oil to a frying pan and add the meat once the oil is hot. Stir the meat until its lightly brown.
- Once the meat is browned add the salt, the carrots and the potatoes and the jalapeno pepper. Slice the jalapeno pepper with a knive so it can realease its juices. Pour the sauce over it.
- Once the vegetables are cooked and most of the liquid has evaporated the picadillo is ready.