Dad's Picadillo Recipe

By Executive Chef Ben Segueda

Ingredients:

• 1 lb. ground beef
• 2 tsp. oil
• 1 medium onion
• 1 dried ancho chili
• 1 dried guajillo pepper
• 2 garlic cloves
• 2 tomatoes
• 2 caldo de pollo cubes
• ¾ cup water
• 1 Tsp. Mexican oregano
• 1 tsp. cumin
• 1 can of corn
• 1 Tsp. cilantro
• salt and pepper to taste

Instructions:

1. Heat ground beef in a pan. Cook until brown, remove from heat, drain the fat and set aside.
    
2. Prepare the vegetables:
   • Cut onion into quarters 
   • Half the tomatoes 
   • Coat garlic cloves with oil and place on a sheet pan. 
      
3. Put garlic in a 400-degree oven for about 15 minutes or until they start to get dark blisters.
   • Remove from oven, set aside and cool.
      
4. Add guajillo and Ancho peppers in a dry pan on the stove. Lightly toast to bring out the flavor. 
   • Note: Don’t put it over flames or heat too high; you don’t want it to burn, or it will turn bitter. Once it starts to smell fragrant, remove it from the pan and de-stem. 
      
5. Add onions, tomatoes, garlic, peppers, Caldo cubes, water, oregano and cumin to a blender. Blitz until smooth. 
    
6. Return the beef to the heat and add the blended sauce and corn to the pan. Let it reduce. 
    
7. Taste and adjust the flavor with salt and pepper. 
    
8. Top with chopped cilantro and serve with your choice, rice, tortillas or chips. 

Enjoy!