Picadillo with Rajas

Brenda Villagomez
Enjoy this picadillo with poblano pepper strips and corn as an easy and quick option for your weekly menu. You can serve it with toast or make crispy tacos with this delicious stew, quick and practical to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onions, in large pieces, for the sauce
  • 1 clove garlic, without skin, for the sauce
  • 5 tomatoes, in 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, in medium cubes
  • 2 cups ground beef
  • 1/4 cups almonds, chopped
  • 1 cup Poblano chile strips
  • 1/2 cups canned corn kernels, yellow, drained
  • 1 leaf bay
  • salt
  • pepper
  • white rice, for serving
  • tostadas, for serving
Preparation
35 mins
30 mins
Low
  • In a deep skillet with hot vegetable oil, sauté the onion along with the garlic and tomatoes until they start to change color and appear shiny. Remove from heat and let cool slightly.
  • Blend the above with the chipotle pepper and the chicken broth. Reserve until use.
  • In a pot with hot vegetable oil, cook the onion and garlic, stirring constantly until they change to a bright color. Add the carrot, ground beef, and almond, and cook for 10 minutes over medium heat. Pour in the blended mixture from the previous step and add the poblano pepper strips, corn, and bay leaf. Season with salt and pepper; cook for 15 more minutes over low medium heat.
  • Serve hot accompanied by white rice and toast.

Nutritional Information

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