Alfredo Garcia

Chile Rojo Picadillo

To a large skillet on medium high heat, add the ground beef and break it down into smaller chunks.

Once all the meat is broken down, add all of the seasonings and cook for about 5-7 minutes. 

Add the diced potatoes and cook for 5 more minutes.

Add the diced onion and bell peppers and 2 cups of Chile Rojo. 

Stir well to combine, cover with a lid and simmer on medium low heat for 10-15 minutes, or just until the potatoes are fork tender. 

Taste the picadillo and add any seasonings if needed.

Turn off the heat and stir in some chopped cilantro right before serving. 

Serve with rice and beans or in tacos, burritos, Flautas, etc. 

To make the Chile rojo, remove the stems and seeds from the guajillo chiles.

To a large pot with water, add the guajillo chiles, let the pot come to a boil with the chiles, once boiling, cover with a lid and turn off the heat, let them cool down for 10-15 minutes. 

Add the soaked/rehydrated chiles to a blender along with the onion, garlic, salt and 1 1/2 to 2 cups of the water that the chiles soaked in. Blend until smooth. 

Use as needed and freeze any of the leftovers for other uses. 