Ingredients
2 tbsp oil
10 tomatillos
4 jalapeños (use less or remove seeds for less spice)
1 onion
4 cloves garlic
1 bunch cilantro
1 lb ground beef
1 lb potatoes, diced
2 bell peppers
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
Salt & pepper to taste
2 bay leaves
1 tsp oregano
Directions
Step 1
To a large skillet on medium high heat add 1 tbsp oil, add the tomatillos, jalapeños & onion. Cook stirring every couple of minutes for 7 minutes.
2 tbsp oil
10 tomatillos
4 jalapeños (use less or remove seeds for less spice)
1 onion
Step 2
Add the garlic cloves & cook for another 3-4 minutes. Turn off heat and let cool down for 5-10 minutes.
4 cloves garlic
Step 3
Add all salsa veggies to a blender with 1 bunch of cilantro and salt to taste. Blend until smooth.
1 bunch cilantro
Step 4
To the same skillet where you cooked the salsa veggies, on medium high heat add another tablespoon of oil, add the ground beef, break into pieces and cook for about 5-7 minutes.
2 tbsp oil
1 lb ground beef
Step 5
Add the diced potatoes and cook for 5 more minutes.
1 lb potatoes, diced
Step 6
Add all of the spices and cook for 3-5 minutes more.
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
Salt & pepper to taste
Step 7
Add the diced onion, bell peppers & mix to combine.
1 onion
2 bell peppers
Step 8
Pour in the salsa verde, 2 bay leaves, the oregano & 1/2 cup of water. Mix to combine, reduce heat to medium low & cover with a lid. Cook for 15-20 minutes or until the potatoes are fork tender.
1 tsp oregano
2 bay leaves
Step 9
Serve the Picadillo with rice, beans & tortillas.
