Homemade Picadillo

Ingredients:

• 1 1/2 lb ground beef

• 2 medium potatoes, peeled and diced

• 2 large nopales (cactus paddles), cut into strips

• 1 large tomato

• 1/4 onion

• 2 garlic cloves

• 2 guajillo chiles, 2 puya chiles, 1 arbol chile

• 1 cup of water

• Salt and pepper to taste

• Garlic powder

• 1 tablespoon chicken bouillon

• A pinch of cumin

• 6 black peppercorns

• Vegetable oil

Preparation:

1. Cook the nopales (if not already cooked):

Boil the cactus in water with salt and a piece of onion until they change color and are no longer slimy (about 10–15 minutes). Drain and set aside.

2. Make the sauce:

Lightly fry the chiles, onion, and garlic in a bit of oil.

Add 1 cup of water and blend everything with the chicken bouillon, black peppercorns, and cumin.

3. Cook the meat:

In a large skillet, heat some oil and brown the ground beef.

Season with salt, pepper, and garlic powder. Cook over medium-low heat for about 10 minutes.

4. Add the potatoes:

Stir in the diced potatoes and cook for a few minutes until they begin to soften.

Add the cooked nopales.

5. Add the sauce:

Strain the sauce through a sieve and pour it into the skillet. Mix well and simmer for 5–10 minutes until everything is well combined and flavorful.

6. Adjust seasoning:

Taste and adjust salt as needed.