Costa Rican-Style Beef Picadillo de Papa

Name: Costa Rican-Style Beef Picadillo de Papa with Tortillas & Cilantro
Yield: 2 servings
Ingredients: 12 oz Potato; 1 clove Garlic; 1 Onion; 1 Bell Pepper; 10 oz Ground Beef; 1 tbsp Fajita Spice Blend; 1 Lemon; 1/4 oz Cilantro; 2 unit Chicken Stock Concentrate; 6 Tortillas; Salt; Black Pepper; 1 tbsp Cooking Oil

with Tortillas & Cilantro

By Recipe0 System

In celebration of Hispanic Heritage Month, we bring you this Costa Rican-style beef picadillo de papa. This Latin American hash is traditionally made with savory, saucy meat and vegetables served over rice; but the Costa Rican version includes potatoes (papas) and toasted tortillas on the side for wrapping. As with any picadillo, it all starts with an aromatic sofrito of sautéed garlic, bell pepper, and onion. Garnish with cilantro and lime for a delicious balance of savory and bright flavors.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 clove Garlic
1 Onion
1 Bell Pepper
10 oz Ground Beef
1 tbsp Fajita Spice Blend
1 Lemon
1/4 oz Cilantro
2 unit Chicken Stock Concentrate
6 Tortillas
Salt
Black Pepper
1 tbsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Halve, peel, and finely dice onion. Core and dice bell pepper into ½-inch pieces.
2

Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add garlic, onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes.

Add beef* and Fajita Spice Blend; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more.
4

Quarter lemon. Roughly chop cilantro.
5

Add drained potatoes, stock concentrates, and ½ cup water (1 cup for 4 servings) to pan with beef mixture. Cook, stirring occasionally, until sauce has thickened, 3-5 minutes.

Remove from heat and stir in juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper if desired.
6

Meanwhile, heat a second large dry pan over medium-high heat. Lightly oil both sides of tortillas. Add tortillas to pan and toast until golden, 1-2 minutes per side (it’s normal for tortillas to puff up in spots while toasting).
7

Divide picadillo de papa between bowls and top with cilantro. Serve with tortillas and remaining lemon wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.

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