Name: Picadillo
Yield: 4 Servings
Ingredients: 2 Tbsp. vegetable oil, divided; 1 lb. ground beef chuck (20% fat); ½ medium onion, finely chopped; 2 plum tomatoes, cored, chopped; 1 medium poblano chile, seeds removed, finely chopped; 3 garlic cloves, finely grated; 1 tsp. ground cumin; ½ tsp. freshly ground black pepper; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; 1 medium Yukon gold potato, peeled, chopped; 2 cups chicken stock or low-sodium chicken broth; ¼ cup chopped cilantro

Photographs by Laura Murray, food styling by Susie Theodorou

“Every family has their own version of picadillo,” says Rick Martinez. “Some are spicy and some are sweet and include dried fruits as well as nuts. This one is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos. All you need are some fresh flour tortillas and you’ve got dinner, and any leftovers will make for an excellent breakfast taco the next day.”

Recipe notes

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