Aunti Kittie's Picadillo With Potatoes and Chipotle

Ingredients

Vegetables

1/2 lb baby carrots, cut into "cubes" 

1/2 baby potatoes, quartered

7-8 cups of water, for boiling

1-1/2 tablespoons coarse Kosher salt, for boiling

Picadillo

2 teaspoons olive oil
1 lb ground sirloin
1 medium onion, diced

2 cloves garlic, minced
2 medium tomatoes, diced (or 1 can diced tomatoes)

1 - 2 chipotle chilis in adobo sauce, chopped, and 1 or 2 tsp of the sauce (adjust to heat preference)
1 box (7.4 oz) Del Fuerte Tomato Sauce Seasoned with Spices
1 small bay leaf

1/8 teaspoon Mexican oregano
1/8 teaspoon ground cumin

Salt and pepper, to taste

To Serve

Warm tortillas

Avocado slices

Directions

Cook the Vegetables

Add water and salt to a medium pot and place the carrots and baby potatoes, and bring to a boil. Reduce the heat to medium and simmer for about 10 to 15 minutes or fork-tender. Drain the potatoes and carrots and set aside.

Sauté Onion and Garlic
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, 3–5 minutes.

Cook the Sirloin
Add ground sirloin and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Add Tomatoes and Chipotle
Stir in diced tomatoes, chopped chipotle chili, and a spoonful of the adobo sauce. Let it simmer for 2–3 minutes.

Add Spices and Potatoes
Stir in the cooked baby potatoes, Mexican oregano, cumin, and a pinch of salt. Add a splash of water or broth if needed to loosen the mixture. Simmer for 5–10 minutes until everything is well combined and heated through.

Taste and Serve
Taste and adjust seasoning. Serve hot with warm tortillas, rice, or a fried egg on top.