Last week was chaos, well I’m exaggerating a bit but it sure was difficult. Both kids were sick and not feeling well so we had to have house arrest for the whole week. Thankfully they were all good by Saturday cause the oldest one was looking forward to celebrating Sinterklaas at daddy’s company party. I’ll talk more about this Dutch tradition in the next days.
We are also getting ready for a trip so I have been busy shopping and putting things apart that we will take with us and haven’t had much time to do anything creative for the blog.
That doesn’t mean I don’t have something for you guys. One of the topics I would like to pursue is Mexican cooking adapted with ingredients I can find easily here in the Netherlands. The recipe I have for you today can be used in so many different dishes. It is very easy and it is a common dish in Mexican homes. Depending on where in Mexico you come from there could be some variations. I am from the north and this is basically how we cook it in Monterrey.
The recipe is for Picadillo. I came to make this recipe my own by combining a recipe a friend gave me and using some tips on procedure my mom uses. My husband says it’s the best picadillo ever and I believe him.
So here it goes.
1/2 kilo minced beef. I use the runder gehakt as sold in the supermarkets here.
3 Roma tomatoes
1/2 onion finely chopped
1 or 2 garlic cloves finely chopped.
1/2 or 1 depending on taste blocks of chicken bouillon
2 jalapeño peppers
2 small potatoes finely chopped in squares.
Salt and pepper to taste
How to make it.
First put some oil on a pan and sauté the onions and garlic until the onions are a bit clear and add the meat. Cook until light brown and add the full tomatoes and jalapeños and let them sit while the beef continues cooking.
Once the beef is completely cooked, add the potatoes and then add the necessary water until it covers the meat and potatoes but not more than this.
Add the chicken bouillon and let it sit until you see the tomatoes are losing their skin and once they do, smash them right there and take away any skin you have left over or the center which is usually harder. Mix a bit so the tomatoes juice goes everywhere and let it sit until the water evaporates fully without leaving the meat dry.
Once it’s done, season to taste and then it’s ready for you to enjoy.
We usually have this with pasta soup which here is called vermicelli, add a bit of lemon and yummy!!! You can see the photo above for reference.
Other ways to enjoy are in tacos, with a bit of cheese, lettuce, tomatoes, onions, avocado and salsa to complement. And I love eating the jalapeño in a quesadilla all on its own and adding even more salsa. Yes I’m crazy.
You can also serve it with red rice, beans and tortillas. It’s a good filling for Chiles rellenos or empanadas, flautas and more.
So there, for Mexican food lovers this is a basic.
Let me know if you make it or if you do other variations. I would love to read your comments.