Potato Jazz Potato Jazz

Idaho Picadillo

Idaho Picadillo
13
INGREDIENTS
45
MINUTES
8
SERVINGS

Mexican dish popular in Northern Mexico but made with Idaho baby russet potatoes. Typically eaten over spanish rice or in tortillas.

Ingredients

  • 2lb baby russet potatoes, cut into 1/2" to 1" pieces
  • 1-lb ground beef
  • 1 yellow onion, finely chopped
  • 1 red pepper, finely chopped
  • 1.5 Tbspn minced garlic
  • 2 Tbspn olive oil
  • 1 Tbspn ground cumin
  • 1.5 Cup beef stock
  • 1/2 Cup cilantro
  • 2 large tomatoes diced  
  • 1 Tbspn red chilli powder *
  • Salt & Pepper to taste
  • *(To spice it up add a diced Jalepeno and 1 more Tbspn of red chilli powder.)

Directions

In a deep skillet or a large pot pour in your oil, once hot add ground beef. 

When lightly browned add your diced onions, red bell peppers, tomatoes,& the jalepeno if chose to add one.

Add in all your spices, cook for 10 minutes stirring often.  

Add in diced baby russet potatoes and cilantro. 

Pour in your beef stock, bring to a boil, then reduce heat to medium heat and cook for 25-30 minutes stirring every 5 minutes until liquid is reduced and potatoes are tender.