Per request by my fiancé, we had picadillo tonight! This is a traditional Mexican dish that I hoped I didn't butcher. I always get leery when we asks me to cook a childhood favorite that his mom has mastered, but turned out pretty well!
This recipe is gluten-free and dairy-free by nature.
- 1 1/2 pounds of grass-fed ground beef
- 3 organic roma tomatoes
- 1 organic yellow onion
- 1 roasted poblano pepper (I roasted my own - see below for instructions)
- 4 cloves of garlic
- 1 medium sized russet potato
- coconut oil
- chili powder
- sea salt
Roasted Poblano Pepper Directions
Of course you can buy roasted poblano peppers, but if you want to do it yourself, it's actually quite easy... Take your pepper and hold it by the tip with a pair of tongs. Place over an open fire (or gas stove) until your start to hear crackles and pops. Rotate the pepper making sure that every part of the pepper is burned by the flame. Once the entire pepper is covered in burn marks, place in a plastic back and tie shut. Let it sit for 30+ minutes. Remove pepper from bag and gently remove the skin from the pepper.
Pepper over an open flame
Pepper after the flame
Pepper "sweating" in the enclosed plastic bag
Chop onion, garlic, tomato, pepper, and potato. Set tomato and potato aside. In a large pan with coconut oil, place onions, pepper, and garlic. Let simmer on the lowest heat for about 5 minutes. Add about 1/2 teaspoon of chili pepper, salt, and pepper. Mix and let simmer for another 5 minutes. Add potato, tomatoes, and ground meat. Mix well. Cover and let simmer on the lowest heat for about 30-40 minutes. Serve in a bowl once potatoes are soft.
The verdict? The fiancé loved it! Guess I can master some traditional dishes! :)