My Mom’s Picadillo

Recipe Mari Loewen (adapted from my mom's recipe), stock photo (not exactly as the recipe)

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This was my dad’s favorite meal, made by my mom. The recipe began in Spain and was once served to a Mexican emperor in the 1800s! It later became a family dish throughout Latin America, with each region adding its twist.

My mom learned it from a Mexican lady when she was a teenager and perfected it over the years, making it a family favourite. It’s simple to make, requiring no marinating or multitasking! When it’s ready, all the ingredients come together in the most delicious way. Serve with a side of mashed potatoes, crusty bread, or torillas. Enjoy!

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Ingredients

1 medium yellow onion, finely chopped

1 garlic clove, minced

1 tablespoon pork lard, or butter

1 pound best-quality lean ground beef 

1 cup water

1 medium-sized yellow potatoes, diced ¼-inch

1/2 cup carrots, diced

1/2 cup peas, diced

2 tablespoons jalapeno peppers salsa

Salt and pepper to taste

Instructions

For jalapeno salsa, my mom uses La Costena Green Pickled Jalapeno Peppers, and minces the peppers with some the jalapeno pickle juice, to make about 2 tablespoons.

In large skillet over medium heat, add pork lard (or butter) and onions, and cook until onions caramelize, about 5 minutes. Add garlic and cook another minute. Add ground beef and 1 cup water and break up the beef into smallest pieces stirring with water. You don’t want to brown the beef. Cook for about 15 minutes to really break up the beef. You can add 1 more cup of water if needed, but you don’t want it too runny.

Add the potatoes and cook for 5 minutes to soften. Stir in the carrots, peas, and jalapeno salsa. Simmer for 20 minutes. This can be served with crusty bread, or tortillas with Jalapeno peppers on the side. Serves 4.