Receta de picadillo mexicano con papas

Ingredientes

• 1 1/2 Tablespoons neutral oil (like vegetable or grapeseed)
• 1 pound 85% lean ground beef
• 1/2 large yellow onion (chopped)
• 2 medium garlic cloves (diced)
• 1 medium jalapeno (stem, ribs, and seeds removed; diced)
• 1 medium tomato (chopped)
• 2 Tablespoons fresh cilantro leaves (chopped, plus more for serving)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon fine sea salt (plus more to taste)
• 1 large russet potato (peeled; diced into 1/4” cubes)
• 1/2 cup tomato sauce (4 ounces)
• 1/2 - 1 cup water (4 - 8 ounces, *see notes)
• 1/2 teaspoon Better Than Bouillon Seasoned Beef Base (swap this and the water for a certified gluten free beef broth if necessary)

Preparación

1. 1

   Heat a large lidded pot or skillet over...: Heat a large lidded pot or skillet over medium heat. When it’s hot, add the oil and swirl to coat the pan. Add the beef and saute over medium heat until browned. About 5 - 7 minutes.

2. 2

   Add onion and saute for 2 minutes, or...: Add onion and saute for 2 minutes, or until just starting to turn translucent.

3. 3

   Add garlic, jalapeno, tomato, and cilantro. Saute for...: Add garlic, jalapeno, tomato, and cilantro. Saute for one minute, or until garlic is aromatic.

4. 4

   Add cumin, oregano, salt, potato, tomato sauce, water,...: Add cumin, oregano, salt, potato, tomato sauce, water, and bouillon. Stir to combine. Press the mixture down so that the potatoes are as submerged in the liquid as possible. Cover and turn the temperature to medium-low. Simmer for 20 minutes, or until the potato cubes are cooked through and the sauce is thickened.