Mexican Picadillo

Mexican Picadillo by Jauja Cocina Mexicana™

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the tomatoes in a pot with boiling water. Remove the stem before. When tomatoes start to pop remove them to cool down

Step 2

Put the carrot first in a pot with boiling water. After two or three minutes add the potato. Five minutes later after both carrot and potato are semi-coocked, turn it off and set it aside

Step 3

Mortar and pestle the cumin, allpices, marjoran and salt and when it is very fine. Add the garlic until becomes a paste.

Step 4

Add a little of water.

Step 5

Toast the chile ancho in little hot oil. It has to be very quick to not make the sauce bitter

Step 6

Peel the tomatoes and pu them in the blender with the onion, a garlic clove, chipotle chile, the just fried ancho chile, and some water

Step 7

Chop the other half of the onion and put it in the same pan where the chile ancho was fried. When it is astro add the beef It has to be shred very well until it get cooked

Step 8

Add the spices

Step 9

After a couple of minutes add the sauce

Step 10

After 10 minutes of cooking in medium heat, add the vegtables and salt

Step 11

After 25 minutes it's ready