Green chile picadillo
Cooking Con Claudia · ♥ 4.2K likes · 77.5K views · 4 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole hatch or anaheim peppers
Roast the hatch or anaheim peppers all around, then put them in a plastic bag to sweat.
- 1 whole tomato
- 5 whole tomatillos
- chiles, jalapenos, or serranos
- water
In a saucepan put the tomato, tomatillos and jalapeno or serrano chiles, cover with water and bring to a boil on high heat; once the tomatillos reach a full boil turn off the heat and transfer all to the blender cup.
Peel the roasted chiles and remove the stems; put one in the blender cup. Cut the rest open, remove the seeds, cut into strips and then smaller pieces.
- 1 cloves garlic clove
- ¼ whole onion
- cilantro
Add garlic, onion, cilantro, salt and water to the blender and blend until smooth to make the salsa.
- salt
- ¼ cup water
- oil
Heat a little oil in a pan over high heat; add the onion and saute about 2 minutes.
- ¼ whole onion
- 1 lb ground beef
- 2 tsp garlic salt
Add the ground beef and season with garlic salt, ground cumin, oregano and onion powder; break it down and cook 3 minutes.
- 1 tsp ground cumin
- oregano
- onion powder
- 2 whole potatoes
Add the diced potatoes and cook 5 minutes; remove any grease.
Mix in the chopped chiles, then the salsa; bring to a full simmer and adjust salt.
Reduce the heat to medium-low, cover and cook 12 to 15 minutes, until the potatoes are fully cooked.
Serve with sopita de fideo, rice or beans, or in tortillas, gorditas or burritos.
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