Mexican Potato Picadillo

Ingredients

• 4 medium-sized potatoes, peeled and diced (about 500g) 4 medium-sized potatoes, peeled and diced (about 500g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.
4. 4.
   Stir in the diced bell peppers, tomatoes, and jalapeno pepper. Cook for an additional 5 minutes.
5. 5.
   Sprinkle the ground cumin, paprika, chili powder, salt, and pepper over the mixture. Stir well to evenly coat the ingredients.
6. 6.
   Reduce the heat to low, cover the skillet, and let the picadillo simmer for about 15-20 minutes, or until the potatoes are tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into evenly sized pieces to ensure they cook uniformly.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness. Remove the seeds for a milder flavor.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the dish.
• Serve the picadillo with warm tortillas or rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Feel free to add other vegetables such as corn or peas to customize the dish to your liking.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste during the cooking process.

Serving advice

Serve the Mexican Potato Picadillo hot, garnished with fresh cilantro. It can be enjoyed as a main dish accompanied by warm tortillas or rice. Add a squeeze of lime juice for an extra burst of flavor.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped cilantro on top of the dish before serving. Serve it in a colorful bowl or on a vibrant plate to make it visually appealing.