Picadillo

ground beef oil onion plum tomatoes poblano garlic cumin black pepper kosher salt yukon gold chicken broth cilantro

Rick Martinez

4 Servings

Source

Ingredients

2 Tbsp. vegetable oil, divided

1 lb. ground beef chuck (20% fat)

½ medium onion, finely chopped

2 plum tomatoes, cored, chopped

1 medium poblano chile, seeds removed, finely chopped

3 garlic cloves, finely grated

1 tsp. ground cumin

½ tsp. freshly ground black pepper

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1 medium Yukon gold potato, peeled, chopped

2 cups chicken stock or low-sodium chicken broth

¼ cup chopped cilantro

Method

Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.

Mix in cilantro just before serving.

Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.