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Description
This Mexican picadillo recipe is very forgiving, so go ahead and make tweaks to make it your own. Season as you go for more flavor and to customize the dish to your tastes. Like things a little spicier? Chorizo makes a great substitute for the ground beef…
For a "cook once, eat twice" meal, save half of the picadillo for our Roasted Picadillo Stuffed Bell Peppers. Your future self will thank you. The recipe is a Yummly original created by Marwin Brown.
Ingredients
Directions
- Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)
- Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.
- Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.
NutritionView More
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| Calories560Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat10g50% |
| Trans Fat1.5g |
| Cholesterol115mg38% |
| Sodium1160mg48% |
| Potassium2010mg57% |
| Protein41g80% |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber11g44% |
| Sugars6g12% |
| Vitamin A240% |
| Vitamin C90% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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