Recipe by Starman5
This is a copycat version of the Stripes convenience store's Laredo Taco Company's picadillo. It can be served as a main dish, or for a filling for soft tacos, enchiladas, chili rellenos and empanadas. Stripes is a convenience store in the southern states, similar to 7-11 stores. Laredo Taco Company is the name of the in-store Mexican cafe located in a majority of the Stripes stores.
- 1 lb extra lean ground beef
- 1 1⁄2 tablespoons olive oil
- 1 large onion, minced
- 1 green bell pepper, chopped
- 1 1⁄2 cups potatoes, diced into 1/4-inch cubes (about two medium potatoes)
- 3 garlic cloves
- 1 (28 ounce) canpetite diced tomatoes, drained
- 2 cups water
- 2 teaspoons dried oregano (Mexican oregano preferred. It is a different herb than Italian oregano, and tastes similar, but has )
- 2 teaspoons dried epazote leaves or 4 fresh epazote leaves, finely chopped or 2 more teaspoons dried oregano
- 1 tablespoon sugar
- 2 teaspoons cumin
- 1 teaspoon cayenne powder
- 4 teaspoons dried ancho chile powder or 1 tablespoon mild new mexico chile powder
- 1 teaspoon salt (to taste)
- 1⁄4 cup wheat bran flakes, optional. Wheat bran adds no flavor, just fiber
Directions See How It's Made
- Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
- Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
- While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
- Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).