Picadillo
- Whole peeled tomatoes400 g1 14 oz can
- Garlic, minced2 cloves
- White onions, diced1/4
- Smoked Paprikaa sprinkle
- Ancho chili powdera sprinkle
- Ground cinnamona sprinkle
From previous steps
- Cooked beef
Step 3: Make the picadillo sauce base
In the same pan you used to brown the beef (there should be enough fat, but add a drizzle of oil if necessary) add the onion and garlic mixture and let those for a minute or two until fragrant.
Add the paprika, chili powder, and cinnamon.
Next, add in the whole peeled tomatoes and mash them with a potato masher to create a sauce-like consistency. Once the sauce has formed, add the browned beef back in, and use the potato masher to turn it into small, pebbly bits.
Step 3: Make the picadillo sauce base
Picadillo
- Whole peeled tomatoes400 g1 14 oz can
- Garlic, minced2 cloves
- White onions, diced1/4
- Smoked Paprikaa sprinkle
- Ancho chili powdera sprinkle
- Ground cinnamona sprinkle
From previous steps
- Cooked beef
In the same pan you used to brown the beef (there should be enough fat, but add a drizzle of oil if necessary) add the onion and garlic mixture and let those for a minute or two until fragrant.
Add the paprika, chili powder, and cinnamon.
Next, add in the whole peeled tomatoes and mash them with a potato masher to create a sauce-like consistency. Once the sauce has formed, add the browned beef back in, and use the potato masher to turn it into small, pebbly bits.