Ingredients
Chile Rojo Picadillo
g
2 lb ground beef
c
1 tsp cumin
g
2 tsp garlic powder
o
2 tsp onion salt
b
2 tsp black pepper
Y
2 - 3 Yukon gold potatoes
w
½ white onion
b
1 bell pepper
C
2 cups Chile rojo
t
2 tomatoes
c
¼ cup cilantro
Chile Rojo
g
25 guajillo chiles
g
8 cloves garlic
o
½ onion
s
1 tbsp salt
Directions
Chile Rojo Picadillo
1
To a large skillet on medium high heat, add the ground beef and break it down into smaller chunks.
2
Once all the meat is broken down, add all of the seasonings and cook for about 5-7 minutes.
3
Add the diced potatoes and cook for 5 more minutes.
4
Add the diced onion and bell peppers and 2 cups of Chile Rojo.
5
Stir well to combine, cover with a lid and simmer on medium low heat for 10-15 minutes, or just until the potatoes are fork tender.
6
Taste the picadillo and add any seasonings if needed.
7
Turn off the heat and stir in some chopped cilantro right before serving.
8
Serve with rice and beans or in tacos, burritos, Flautas, etc.
Chile Rojo
1
To make the Chile rojo, remove the stems and seeds from the guajillo chiles.
2
To a large pot with water, add the guajillo chiles, let the pot come to a boil with the chiles, once boiling, cover with a lid and turn off the heat, let them cool down for 10-15 minutes.
3
Add the soaked/rehydrated chiles to a blender along with the onion, garlic, salt and 1 1/2 to 2 cups of the water that the chiles soaked in. Blend until smooth.
4
Use as needed and freeze any of the leftovers for other uses.
