Picadillo I

Cookbook Category: Beef, Tex-Mex

Picadillo or "Spicy Beef" has as many variations as there are good cooks (and in Texas, that's a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comfort food supper served with a green salad.

1-1/2 pounds lean ground beef
1 large onion, chopped
2 large fresh tomatoes, peeled and chopped OR one (1) 14-1/2 oz. can whole tomatoes, chopped
2 large garlic cloves, crushed
2 medium potatoes, cut into 1/2-inch dice
1/2 cup beef or chicken stock
2 teaspoons apple cider vinegar
1 canned chipolte chile with adobo sauce, chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon minced fresh cilantro

Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.

Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

Serve warm, sprinkled with cilantro.

Makes about 5 cups.