Au Menu
Loading your session…
Picadillo — minced beef with potatoes and carrots

Picadillo — minced beef with potatoes and carrots

  • Main course
  • Mexican

Minced beef and vegetables simmered in a spiced fresh-tomato sauce.

Active time30 min

Cooking1 h

Total1 h 15 min

Add to my week

Loading your week…

Ingredients

  • 1 tsp ground coriander
  • 2 garlic cloves
  • 1 large carrot
  • 1 white onion
  • 1 white onion
  • 2 jalapeño chillies
  • 1 medium potato
  • 4 Roma tomatoes
  • 454 g raw lean minced beef
  • half a cup of prepared beef stock
  • 1 tsp ground cumin
  • a quarter of a cup of water — optional
  • 2 tsp olive oil
  • ½ tsp dried Mexican oregano
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • half a cup of frozen peas

Preparation

  1. Wash tomatoes and chillies and remove their stalks. Peel garlic and onion. Blend tomatoes, chillies, garlic and the sauce onion with stock, sauce salt, cumin, coriander and oregano until smooth.

    Use for the recipe: half a white onion (prepare 1 white onion).

    1 tsp ground coriander
    2 garlic cloves
    half a white onion
    2 jalapeño chillies
    4 Roma tomatoes
    half a cup of prepared beef stock
    1 tsp ground cumin
    ½ tsp dried Mexican oregano
    1 tsp kosher salt
    • knife
    • chopping board
    • blender

  2. Chop the frying onion. Heat oil in a sauté pan over medium-high heat. Cook this onion for about 5 min, until softened. Add beef and its salt. Cook for about 8 min, breaking it into small pieces, until fully cooked. Spoon off excess fat if present.

    Use for the recipe: half a white onion (prepare 1 white onion).

    half a white onion
    454 g raw lean minced beef
    2 tsp olive oil
    1 tsp kosher salt
    • knife
    • chopping board
    • frying pan
    • spatula

  3. Wash the potato and peel the carrot. Cut into equally small dice. Add to beef and stir for about 5 min. Pour in sauce, lower the heat and cover. Simmer for 20 min. Uncover and cook for 5 min. Add peas and cook for about 5 min, until potatoes and carrots are tender. Add the optional water if drying out. Serve hot.

    1 large carrot
    1 medium potato
    a quarter of a cup of water — optional
    half a cup of frozen peas
    • knife
    • chopping board
    • frying pan
    • lid
    • spatula

Allergens

  • Celery
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Picadillo — minced beef with potatoes and carrots