Directions
| Step 1 | Add cooking oil into a large skillet and sauté the diced potatoes until golden, around 5 minutes. Set them aside. |
| Step 2 | In the same skillet, sauté the onion and garlic. Once fragrant and translucent, add the bell pepper and carrot. Cook for a few more minutes and incorporate the ground beef. |
| Step 3 | Once the ground beef is brown, add the tomato purée and return the potatoes. Add the olives and nopalitos raisins if using. |
| Step 4 | Add the stock and season with cumin, salt and pepper. Bring to a boil and serve with warm tortillas. |
Reduce the picadillo over a medium flame as needed to get the desired thickness.
Also find our products on :
- 1 can olives stuffed with jalapeños La Costeña
- 1 can Nopalitos La Costeña
- 3 medium potatoes, diced
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, any color, finely diced
- 1 carrot, peeled and diced
- 1 lb. Ground beef
- 16 oz tomato purée
- 1 tbsp cumin
- 3/4 cup of stock
- 1/2 cup raisins (optional)
- Salt and pepper to taste
- Cooking oil as needed
