Mom’s Picadillo con Papa

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Ingredients:

medium Russet potato or 2 white potatoes peeled and diced

  • 1 pound ground chuck
  • 1 teaspoon salt more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 clove garlic minced
  • 1 small white onion diced
  • 2 large Roma tomatoes roughly chopped
  • 1 to 2 serrano chiles roughly chopped
  • 1/4 cup water pinch of salt and Mexican oregano

Instructions:

  1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
  2. Add the ground beef to that same skillet and heat to medium/high. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
  3. Add the …
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