Tomorrow is Cinco de Mayo or the 5th of May, a Mexican holiday. Last year I gave you a small history lesson about the holiday, and you can read the full post here. But to give you a brief summary , “Cinco de Mayo or 5th of May is a Mexican holiday celebrating the victory of the Mexican army over the French army in the battle of Puebla on the 5th of May 1862. Contrary to popular belief in America and other parts of the world, this is not the celebration of Mexican Independence from Spain…” I also told you that my family does not celebrate Cinco de Mayo. Regardless I thought I share an new Mexican recipe for those of you looking to celebrate.
2 medium potatoes, peeled and cubed
1 large carrots, halved and sliced
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 hot chile or more adjust to taste, finely chopped
Or substitute with Cayenne powder
2 large tomatoes, finely chopped
1 1/2 tsp. ground cumin
1 tsp. salt, adjust to taste
1/2 tsp. ground black pepper
1 tsp. paprika, for color
1 tbsp. vegetable oil
1/4 cup beef broth
White rice to serve (or use as a filling)
1. Heat the oil in a large pan, once warm saute the onion until soft. Add the ground pork/beef to the pan and cook all the way through. Drain off most of the liquid fat, reserve only a little bit to prevent burning. Add the minced garlic, fresh chile if using and cook for two minutes. Next add the potato and carrot pieces and cook for another 4 minutes. Next sprinkle all of the spices into the pan, stir to well combine. Add the chopped tomatoes, again stirring well. Pour the broth into the pan, cover and allow to simmer for 20 minutes under medium low heat.
Taste and adjust seasoning if needed. If serving the picadillo as a meal, it can be allowed to have a bit of broth. If using the picadillo as a filling, remove the lid and allow all of the liquid to evaporate.