Mexican-Style Picadillo with Vegetables

Name: Mexican-Style Picadillo with Vegetables
Ingredients: 1.1 lbs ground beef (500 grams); 1 onion, chopped; 2 chicken bouillon cubes; 1/4 cup water (60 ml); 2 cloves garlic, minced; 10 tomatillos, finely chopped; 2 yellow chiles (güero chiles); 2 chayotes, peeled and diced; 1.1 lbs potatoes, peeled and diced (500 grams); 3 poblano peppers, cut into strips; 1/2 lb zucchini, diced (225 grams); 1/2 lb tomatoes, diced (225 grams); as needed, oil; 1 pinch ground black pepper; salt, to taste; 1.1 lbs carrots, peeled and diced (500 grams)

Cynthia Serena @cynthiaserena

Guadalajara

Delicious and filling

Cynthia Serena @cynthiaserena

Guadalajara

Delicious and filling

Saved

Ingredients

1.1 lbsground beef (500 grams)
1onion, chopped
2chicken bouillon cubes
1/4 cupwater (60 ml)
2 clovesgarlic, minced
10tomatillos, finely chopped
2yellow chiles (güero chiles)
2chayotes, peeled and diced
1.1 lbspotatoes, peeled and diced (500 grams)
3poblano peppers, cut into strips
1/2 lbzucchini, diced (225 grams)
1/2 lbtomatoes, diced (225 grams)
as needed, oil
1 pinchground black pepper
salt, to taste
1.1 lbscarrots, peeled and diced (500 grams)

Saved

Steps

1

Place the ground beef in a pot with 1/4 cup water (60 ml). Dissolve the bouillon cubes in the hot water and add three tablespoons of oil. After 10 minutes, add the diced potatoes and chayote.
2

Once the water has evaporated, add the diced carrots.
3

After 3 minutes, add the chopped onion and cook over low heat.
4

Separately, sauté the poblano pepper strips and add them to the picadillo.
5

In the same pan, remove the poblanos and sauté one or two yellow chiles (güero chiles) until lightly browned. Remove and add them to the picadillo.
6

Sauté the tomatillos, then add them to the picadillo.
7

Add a pinch of ground black pepper.
8

Add the diced tomatoes and zucchini, cover, taste, and let it simmer until the flavors blend. Adjust salt to taste.