Avocado Soup
25 min · 306 kcal · Mexican
Picadillo
The everyday Mexican braise of minced beef with potato and carrot in a blended tomato sauce, spiced with cumin, oregano and a little serrano. Eaten with warm tortillas and rice, or used to fill chiles rellenos and empanadas.
Instructions
- Put 120 g of roughly chopped tomatoes in a blender with 1 peeled garlic clove and a pinch of the salt. Blend to a smooth, loose purée and set aside, this is the sauce base, so don't leave it lumpy.
- Cut 80 g of peeled potato and 40 g of carrot into even 1 cm dice so they cook at the same rate. Finely chop 40 g of white onion and 1 serrano chilli.
- Heat 1 tbsp of vegetable oil in a heavy frying pan or small casserole over medium-high heat. Add 150 g of minced beef and break it up with a wooden spoon. Fry 6-7 minutes, spreading it out and leaving it undisturbed in between, until the liquid has gone and the meat is browned in patches rather than grey.
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614kcal
34gprotein
34gcarbs
39gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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