Name: Pambazo de Picadillo
Prep time: 60 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade; 2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade; 1/4 onions, for the marinade; 2 cloves garlic, for the marinade; 1 tablespoon lard, for the marinade; salt, for the marinade; 4 tomatoes, in quarters, for the picadillo; 1/4 onions, picadillo; 1 clove garlic, picadillo; 1/2 cups tomato purée, picadillo; 2 teaspoons vegetable oil, picadillo; 1/2 cups onion, finely chopped, for the picadillo; 1 tablespoon garlic, finely chopped, finely chopped, for the picadillo; 3 cups ground beef, finely chopped, for the picadillo; 1 1/2 cups potato, peeled, in medium cubes, cooked; 1 cup carrot, peeled, in medium cubes, cooked; 1/2 cups peas, cooked; 1 teaspoon oregano, for the picadillo; 2 leaves bay, for the picadillo; salt, for the picadillo; pepper, for the picadillo; 2 tablespoons vegetable oil, for the pambazo; 1 1/2 cups Romaine lettuce, in strips, to accompany; 1/2 cups sour cream, to accompany; 1/4 cups queso fresco, grated, to accompany; green salsa, to accompany

Preparation

35 mins

25 mins

Low

For the marinade: Blend the guajillo chili together with the ancho chili, onion, garlic, and 1 cup of the water used to hydrate the chilis. Blend until a semi-thick mixture is obtained. Melt the lard in a hot saucepan, then pour in the blended mixture, season with salt, and cook over medium heat for 8 minutes, stirring constantly until the marinade loses some water and the consistency becomes thicker. Remove from heat and let cool.