Step 1

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

Step 2

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

Step 3

Add the diced potatoes and cook for 5 more minutes.

Step 4

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

Step 5

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.

Step 6

Taste the picadillo and add any seasonings if needed.

Step 7

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

Step 8

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

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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