Picadillo in Broth

Name: Picadillo in Broth
Ingredients: 2.2 pounds ground beef (1 kilo); 1/4 cup green peas (about 40 grams); 1/4 cup chopped green beans (about 30 grams); 2 potatoes, peeled and chopped; 4 carrots, peeled and chopped; 4 large tomatoes; 3 serrano peppers; 1 onion, thinly sliced; 2 garlic cloves; Cilantro, to taste; 1 chicken bouillon cube; 1 pinch ground cumin; Oil, to taste; Salt, to taste; as needed Water,

Alma Patricia Reséndiz @cook_14240217

San Luis Potosí, S.L.P.

Picadillo in Broth

Alma Patricia Reséndiz @cook_14240217

San Luis Potosí, S.L.P.

Saved

Ingredients

2.2 poundsground beef (1 kilo)
1/4 cupgreen peas (about 40 grams)
1/4 cupchopped green beans (about 30 grams)
2potatoes, peeled and chopped
4carrots, peeled and chopped
4large tomatoes
3serrano peppers
1onion, thinly sliced
2garlic cloves
Cilantro, to taste
1chicken bouillon cube
1 pinchground cumin
Oil, to taste
Salt, to taste
as neededWater,

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Steps

1

Heat oil to taste in a large pot. Once hot, add the ground beef and half of the sliced onion.
2

Let the beef cook until it releases its juices. Then add the remaining vegetables and the serrano peppers. While they cook, blend the tomatoes with the garlic, cumin, and the rest of the onion to make a sauce.
3

Add the sauce, cilantro, and chicken bouillon cube to the pot. Let it cook for 5 minutes, then add enough water to cover the vegetables. Cook until the vegetables are fully tender.
4

Once the fat rises to the top and the vegetables are cooked through, it's ready to serve.
5

Enjoy! You can serve this with white or red rice, whichever you prefer.