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.
Ingredients
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4 Servings
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Preparation
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.
Presentation
Serve picadillo with poblano strips hot with white rice and tostadas on the side.
Tips
For a more eye-catching picadillo, add guajillo chile.
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Picadillo with Poblano Strips
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
5.3
g
1.77%
Total lipid (fat)
11.1
g
17.08%
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