Wednesday, April 13, 2016


Good evening everyone!  The mind and pallet of a foodie always wants to try new flavors and dishes.  As a self-proclaimed foodie, I'm always gamete find new tastes and to see what appeals to me; life is too short to be picky.  If I don't like a dish, I learn from it.  Knowing I don't like it, I won't try it again.  I'm not apt to do this is restaurants, but I am willing to try it at home.  The following recipe is one of those dishes.  Not that I didn't completely hate it, but it was a new style of food that I was ready to explore.

The Recipe:  Mexican-Style Picadillo
Original Recipe Found In:  America's Test Kitchen: The Best Mexican Recipes

What You'll Need:
1 White Onion, cut into 1-inch pieces
1 Red Bell Pepper, stemmed, seeded, and cut into 1-inch pieces
6 Ounces Red Potatoes, unpeeled, cut into 1-inch piece
2 Carrots, peeled and cut into 1-inch pieces
1 1/2 Pounds Tomatoes, cored and quartered
3 Corn Tortillas, torn into 1-inch pieces
1 Jalapeno, stemmed, halved, and seeded
1 Tablespoon Vegetable Oil
1 1/2 Tablespoons Chili Powder
3 Garlic Cloves
1 Pound 85% lean Ground Beef
1/4 Cup fresh Cilantro, chopped

To start, pour the onion and bell pepper into a food processor and pulse until broken down into rough, 1/4-inch pieces, about 12 pulses.  If the ingredients become too stuck to the sides of the processor, scrap down with a spatula.  Transfer this mixture to a large mixing bowl.  Next, add the potatoes and carrots to the empty food processor and pulse down the same way as the onion and bell pepper.  Transfer this mixture into another mixing bowl.  Add the tomatoes, corn tortillas, jalapeño, and 1 1/2 teaspoon salt into the now empty food processor and pulse until smooth, about one minute.

Heat a large non-stick skillet over medium heat and add the oil until it shimmers.  Add the onion mixture and cook until softened, about five minutes.  Add the chili powder and garlic and cook until the garlic becomes fragrant, about 30 seconds.  Stir in the ground beef and cook, breaking up the meat with a spatula.  Cook until the meat is no longer pink, about five to ten minutes.

Stir in the potato mixture and the tomato mixture and bring the entire skillet to a simmer.  Cover with a lid and reduce the heat to low.  Simmer gently for 30 minutes or until the potatoes and carrots are tender.  Stir in cilantro and season with salt and pepper.  Serve and enjoy!

The End Result:

With all the ingredients that were put together to concoct this recipe, I somewhat expected a flavor fest.  Instead, my tongue left unimpressed.  Judging by the quantity of how much this recipe produced (I filled up one 7 cup and one 4 cup container,) any sort of flavor didn't disperse evenly.  The spices could have been almost doubled, because any flavor that might have been in the recipe might have gotten lost.  While I was impressed with the different ingredients and mixing them into a flavor slurry, I wasn't impressed with the lack of flavor and that could have swayed this recipe in a totally different direction.

Watch for updates on the social media fronts as when the next edition of culinary exploration will be posted.  Until then,


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