Picadillo with Poblano Strips
Brenda Villagomez
A brilliant twist on the classic Mexican picadillo recipe, this picadillo with Poblano strips is set to become a family favorite. An easy recipe prepared with Poblano chile strips, ground beef, carrots, corn kernels, and almonds, this scrumptious dish features an unbeatable tomato and chipotle-based sauce that make it ideal for weeknight dinner.
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Ingredients
4
Portions
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, cut into large chunks, for the sauce
  • 1 clove garlic, peeled, for the sauce
  • 5 tomatoes, cut into quarters, for the sauce
  • 2 tablespoons chipotle chile, for the sauce
  • 1 cup chicken broth, for the sauce
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 2 teaspoons garlic, finely chopped
  • 1 cup carrot, cut into medium-sized cubes
  • 2 cups ground beef
  • 1/4 cups almonds, minced
  • 1 cup Poblano chile strips
  • 1/2 cups canned corn kernels, yellow, drained
  • 1 leaf bay
  • salt
  • pepper
  • some white rice, for serving
  • some tostadas, for serving
Preparation
35 mins
30 mins
Easy
  • In a deep skillet with vegetable oil, fry onion, garlic, and tomatoes until they turn color. Remove from heat and cool slightly.
  • Transfer previous ingredients to a blender. Add chipotle chile and chicken broth and blend until smooth. Set aside.
  • In a saucepan with vegetable oil, cook onion and garlic stirring constantly until they turn color. Add carrots, ground beef, and almonds and cook for 10 minutes over medium heat. Pour blended sauce and add Poblano chile strips, corn kernels, and bay leaf. Season with salt and pepper. Cook for 15 more minutes over medium-low heat.
  • Serve picadillo with poblano strips hot with white rice and tostadas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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