Authentic home cooking from Mexico, with US measurements. 
Picadillo with Chipotle
Ever since my mom used to make this, I always loved it. She made it for us almost every week. Of course, no one cooks like moms do—everyone has their own touch. The only difference is that I added chipotle. I wasn’t always comfortable with cooking, but as a single mom, I have to do it. I’ve tried a few recipes from here and they’ve turned out pretty well, from a simple broth soup to today’s picadillo, among others! Enjoy!
Picadillo with Chipotle
Ever since my mom used to make this, I always loved it. She made it for us almost every week. Of course, no one cooks like moms do—everyone has their own touch. The only difference is that I added chipotle. I wasn’t always comfortable with cooking, but as a single mom, I have to do it. I’ve tried a few recipes from here and they’ve turned out pretty well, from a simple broth soup to today’s picadillo, among others! Enjoy!
Open in Cookpad AppSteps
- 1
Dice the potatoes, zucchini, and carrots into small cubes. Cook them until they are about 80% done.
- 2
Blend half a can of chipotle peppers (or more or less, depending on how spicy you like it), the two garlic cloves, the chicken bouillon cube, and the water until smooth.
- 3
In a large skillet, heat the oil and cook the ground beef until browned. Add the drained potatoes, carrots, and zucchini, and season with salt to taste. Add more water if you prefer it with more broth.
- 4
Let it simmer for 10 minutes, then serve. You can add rice or beans if you like. I added rice with corn kernels.
- 5
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