Authentic Mexican Picadillo

- 2 Red tomatoes - +1/4 white onion - +1 chile ancho, deveined and deseeded - +2 cloves garlic - +1/4 tbsp thyme - +3 sweet peppercorns - +1 stick cinnamon - +1 tbsp oregano - 2 Large Potatoes Diced - 2 Large Carrots Diced - 1 can Green Peas - 1/2 Onion Diced - 1 lb ground beef - 1 cup Beef Stock - 1 chipotle pepper in adobo - 1/4 tbsp cumin - 3 sweet peppercorns - 1/4 tbsp thyme - 1/4 bunch cilantro finely chopped - salt to taste - 1 tbsp oil

1. Start by sauteeing 2. Remove the cinnamon stick and put in the blender with the 1 cup Beef Stock and 1 chipotle pepper in adobo until smooth. Set aside. 3. In the same pan that you used for the previous step, cook the ground beef with the 1/2 Onion Diced and 1/4 bunch cilantro finely chopped and season with salt and pepper to taste. 4. Once the ground beef is browned, add the 2 Large Potatoes Diced + 2 Large Carrots Diced and cook for about 5 minutes over medium heat. 5. Add the mixture from the first step and bring to a boil for 10 minutes. 6. Add the 1 can Green Peas and let simmer for another 10 minutes. Add additional salt if necessary.

Imported from Copy Me That export. Original source: https://www.mylatinatable.com/authentic-mexican-picadillo-recipe/ Servings: 10