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–+ servings

Poor Man's Picadillo (Picadillo de pobre)

Be sure to use best-quality beef without annoying gristly bits, which stand out like sore thumbs in hand-chopped meat.
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Course Main Course
Cuisine Mexican
Servings 4
Calories 373 kcal

Ingredients
  

  • 1 pound beef chuck trimmed
  • 1 large Red Bliss or other waxy potato
  • 1 large chayote
  • 1½ teaspoons salt or to taste
  • 2 tablespoons vegetable oil
  • 1 medium-sized white onion chopped fine
  • 1 clove garlic, large minced
  • 1 large ripe tomato or 2 medium-sized, chopped fine
  • ½ teaspoon freshly ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crumbled dried Mexican oregano
  • 6 large sprigs fresh mint leaves only, chopped fine
  • 6 cilantro sprigs chopped fine
  • 3 large Mediterranean oregano sprigs leaves only, chopped fine
  • 6 Italian parsley sprigs chopped fine
  • 1 ping-pong-size ball of fresh masa or 2 tablespoons masa harina
  • 1 cup chicken stock preferably homemade
  • 2 teaspoons Achiote Paste optional

Instructions
 

  • With a large, heavy, sharp knife or Chinese cleaver, cut the meat into chunks and chop fairly fine, not quite as fine as ground meat. The pieces should still be visible as tiny dice. Set aside.
  • Peel the potato; peel and pit the chayote. Cut each into fine (¼-inch) dice, place in a medium-size saucepan with the salt, and add water to cover. Bring to a boil over high heat and cook for 3 minutes. Drain and set aside.
  • In large skillet, heat the oil to rippling over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. Add the tomato and cook another 5 minutes to evaporate most of the juices. Stir in the chopped meat, cumin, pepper, and dried oregano. Reduce the heat to medium and cook, stirring, for about 3 minutes, or until the beef has changed color. Stir in the diced potato and chayote with the herbs. Dissolve the masa in the stock along with the optional achiote paste and add to the pan. Cook, stirring occasionally, for 3 minutes or until the liquid has formed a medium-thick gravy.

Nutrition

Calories: 373kcalCarbohydrates: 21gProtein: 26gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 80mgSodium: 1066mgPotassium: 909mgFiber: 3gSugar: 4gVitamin A: 703IUVitamin C: 17mgCalcium: 78mgIron: 4mg
Keyword beef, chayote, picadillo
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.