Water Buffalo · Mexican
Mexican Water Buffalo Picadillo
Picadillo is the everyday comfort food of Mexican kitchens: ground meat simmered in a light tomato sauce with diced potato and carrot. Lean, organic grass-fed ground water buffalo 95/5 gives it a rich, slightly sweet flavor without a greasy pan, while the tomato sauce keeps it juicy. Serve it with rice, in tacos, or use it to stuff chiles.
- Prep15 min
- Cook30 min
- Total45 min
- Servings4
Ingredients
- 500 g ground water buffalo 95/5 $370
- 1/2 cup water buffalo bone broth $495
- 1 tbsp oil
- 1/2 white onion, finely chopped
- 2 garlic cloves, minced
- 3 Roma tomatoes
- 2 medium potatoes, diced small
- 2 carrots, diced small
- 1/2 cup green peas
- 1 serrano chile (optional), 1/2 tsp cumin, salt and pepper
- Chopped cilantro, rice and warm tortillas to serve
Instructions
- Blend the tomatoes with half the onion and one garlic clove until smooth.
- Heat the oil in a large skillet and brown the ground buffalo over medium-high heat, breaking it up, for 5-6 minutes.
- Add the rest of the onion and garlic and cook 2 minutes more.
- Stir in the potatoes and carrots and cook for 3 minutes.
- Pour in the tomato purée and bone broth, add the cumin and serrano, and season with salt and pepper.
- Cover and simmer for 15 minutes until the vegetables are tender, adding the peas for the last 5 minutes.
- Uncover and reduce until thick but still juicy. Top with cilantro and serve.
Tips
- For a Yucatecan touch, add a few raisins, olives and capers: that's the filling used for queso relleno.
- Leftover picadillo makes excellent chiles rellenos or empanadas.
