Mexican Picadillo

This simple recipe tastes great as is or served with tortillas, rice, or even stuffed in poblano peppers. You can even throw an egg on top and toss in the oven for a skillet dish or different variation.

INGREDIENTS

  • 1TBS grass-fed butter

  • 1TBS oil

  • 1lb grass-fed beef, ground

  • 2C bone broth

  • 2C Strohauer Farms Yukon Gold potatoes, diced

  • 1 sweet onion, diced

  • 1 green pepper, diced

  • 1 jalapeño, seeds discarded and diced (optional)

  • 2 cloves garlic, chopped

  • 1 14oz can fire roasted diced tomatoes

  • 1 lime, juice + zest

  • 1/2tsp sea salt

  • 1/4tsp black pepper

  • 1tsp cumin

  • 1tsp ground coriander

  • 1 bay lead

  • 1tsp oregano

  1. Heat butter and oil in a skillet over medium heat then add beef and begin to brown.

  2. Once beef is partially browned, add potatoes, onions, peppers, and garlic and saute for a few minutes until onions are translucent.

  3. Add in spices and mix until well combined.

  4. Add broth, lime juice and zest, and fire roasted diced tomatoes then simmer for 15-20 minutes until broth has cooked down slightly and the potatoes have softened.

  5. Serve with tortillas or rice. Enjoy!

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