Picadillo Con Papa

 

      One of my all time favorite Tex Mex dishes, perfect for cool weather or large family gatherings.  It uses plenty of leftover brisket or other meats.  Warm, lightly spicy, and filling.  It is perfect for dinner or even breakfast with eggs.  You can follow the recipes and use this to fill tortillas or serve as is with tortillas on the side.  This meal has it all, it needs no sides.  

1 medium Russet potato or 2 white potatoes, diced

1 pound chopped, smoked brisket

1 tsp salt more to taste

1 tsp garlic powder

1 tsp green chile powder

1/2 teaspoon pepper

1 clove garlic minced

1 small white onion diced

2 large Roma tomatoes roughly chopped

1/3 cup Hatch green chiles roughly chopped

1/4 cup water pinch of salt and Mexican oregano

Large flour or corn tortillas 

1/3 cup extra virgin olive oil 

      Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes.  Add the diced potatoes and cook until browned and crispy in most spots.

      Transfer potatoes to a plate lined with paper towels to drain, set aside.  Add the chopped brisket to that same skillet and heat to medium/high.  Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon chili powder and 1/2 teaspoon pepper.  Cook for 8 to 10 minutes until nicely browned.

      Add the garlic and onion, continue cooking for 2 to 3 minutes.  Add tomatoes, Hatch peppers, 1/4 cup water, salt and oregano to the picadillo.  Let it come to a boil and taste for salt.  Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes.

      Remove from heat.   Add back in the potatoes and stir until well combined.  Increase skillet heat to med high.  Place equal amounts in each tortilla and roll to seal.  Place in skillet with oil and simmer 90 seconds per side, then remove and drain on paper towels.  Serve with dip of choice.  

"It was prepared often in our house because it could feed a large family for a low cost"