Mexican Picadillo

This gluten-free MEXICAN PICADILLO is a savory dish that’s incredibly versatile. While there are many variations (Cuban may be my next favorite), this version is a delicious balance of comfort food and fresh ingredients. This picadillo can be served as a main dish with rice, as tacos, stuffed peppers, or as a breakfast scramble, among many other options.

INGREDIENTS

2 Tbsp avocado oil, divided

3 Roma tomatoes, halved

2 cups yellow onion, chopped, divided

1 poblano pepper, seeded

1 jalapeño, seeded

2 tomatillos, husked 

1/2 cup beef broth

2 Tbsp dried Mexican oregano, divided

1 lb ground beef

2 Tbsp fresh garlic, minced

2 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp smoked paprika 

1 1/2 tsp salt, more to taste

1/2 tsp black pepper

1/2 tsp chili powder

1/2 tsp ground ancho chile

2 cups yellow potatoes, rinsed and diced

1/2 cup carrots, sliced

Fresh cilantro, for garnish

Fresh lime, for garnish

HOW TO MAKE

-Set oven to broil on high.

-Line a medium-sized baking sheet with parchment paper.

-Place tomatoes, 1 cup onion, poblano, jalapeño, and tomatillos on baking sheet.

-Drizzle vegetables with 1 Tbsp avocado oil, and broil for 10 minutes.

-Once slightly charred, remove baking sheet, and let vegetables cool for 3 minutes.

-Carefully put charred vegetables, broth, and 1 Tbsp Mexican oregano into a blender, and blend until smooth.

-In a large, deep skillet (at least 12 inches) add 1 Tbsp avocado oil, and sauté 1 cup onion over medium heat for 5 minutes.

-Add ground beef, and cook until lightly browned, breaking it up as you go.

-Add garlic to beef, and let sauté for 1 minute. Stir so it doesn’t burn. 

-Stir in tomato paste, cumin, smoked paprika, 1 Tbsp Mexican oregano, salt, pepper, chili powder, and ancho chile. Let sauté for 1 minute.

-Add the potato and carrots, stir together, and sauté for 5 minutes.

-Carefully pour in salsa from blender and stir together.

-Simmer on medium-low, covered, for 15 minutes. Then uncover, and cook for 10-15 more minutes, or until potatoes are fork-tender. If you want it less saucy, keep cooking for a few more minutes.

-Taste for salt adjustments.

-Garnish with fresh cilantro and a lime squeeze. Enjoy!