Chile Verde Beef Picadillo

Cuisine: Mexican
Servings: 6 servings

This is my go-to picadillo recipe when I am really hungry for chile verde but don’t have a lot of time to cook. Give me a warm homemade flour tortilla and there you have my favorite taco! I could literally eat these everyday, so it’s a good thing I only make this once in a while. This picadillo is great for any of your favorite Mexican dishes, like enchiladas, burritos, tostadas and taco salads. It’s one of those dishes that the flavor improves after the second day. I just can’t say enough about this simple but tasty picadillo dish. Loved it as a kid, love it even more now!

 

Ingredients

  • 2 tablespoons olive oil
  • 1 medium sweet onion sliced into strips
  • 2 jalapeños diced
  • 4 cloves garlic minced
  • 1 pound ground-chuck beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 4 tomatillos roughly chopped
  • 2 cups potatoes diced and boiled
  • 2 cups green chiles (Anaheim or New Mexico Peppers) roasted and sliced into strips or diced
  • 3/4 cup water

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Directions

  1. In a large pot, preheat the oil to medium heat for 3 minutes. Add the onions and jalapeño peppers and cook for 6 to 8 minutes. Add the garlic and cook for another minute.
  2. Move the veggies to the outer edge of pot and add the beef to the center. Season with salt, pepper, cumin, oregano and smoked paprika. Cook for another 8 to 10 minutes until the beef gets a little bit of a crust on it. Drain out as much of the oil as you can.
  3. While the beef is cooking, cook the tomatillos in the microwave for about 4 minutes. Add the tomatillos to the blender and blend until smooth. Add tomatillo sauce, cooked potatoes, roasted green chiles and water to the beef. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and it becomes thicker. Taste for salt. Remove from heat and let stand for 15 minutes.

Chef Notes

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