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Picadillo de reis

Picadillo de Reis

Ingredients

  • 2 tomatoes, diced
  • 1 tbsp neutral oil
  • ½ large onion, diced
  • 5–6 garlic cloves, minced
  • 1 lb ground beef
  • ¼ tsp ground pepper
  • ½ tbsp tomato paste
  • 3–4 cloves
  • 1–2 russet potatoes, diced
  • 1–2 carrots, diced
  • 2 cups chicken broth
  • ⅛ cup jalapeño brine
  • 2–3 pickled jalapeños, diced
  • 2–3 bay leaves

Utensils

  • Large skillet
  • Wooden spoon
  • Knife and chopping board
  • Measuring cups and spoons

Information

Cost: $$
Preparation time: 50 minutes
Yield: 6 servings (8 oz each)

Preparation Method

  1. Heat oil over medium heat in a large skillet. Add tomatoes and onions, cooking for ~5 minutes until soft.
  2. Stir in garlic and cook until fragrant. Season with a pinch of salt.
  3. Push vegetables to the sides, add ground beef to the center, and let sear before breaking apart.
  4. Once nearly cooked, season with ½ tsp salt, pepper, cloves, diced jalapeños, and jalapeño brine. Stir well.
  5. After a few minutes, add carrots, potatoes, and tomato paste. Cook 3–4 minutes to blend flavors.
  6. Pour in chicken broth and add bay leaves with a pinch of salt. Bring to a simmer.
  7. Cover, reduce heat to medium-low, and cook 20–25 minutes until potatoes are tender. Adjust seasoning as needed.
  8. Serve hot with tostadas or rice. Top with queso fresco if desired.