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Picadillo

This quick weekday meal is child friendly, with mild flavours; and once after school sports start up, it will be on the menu regularly.

Add poblano peppers, seeded and diced for a spicier version. The Carbs and weight will change slightly, depending on if you add 1 or 3. Otherwise let the adults spice theirs up while the children enjoy this comfort food version.

Course Brunch, Main Course
Cuisine European, North American, Philippino, Spanish
Keyword Carrots, Chicken Stock, Cumin, Hamburger, New Potatoes, Tomatoes

Ingredients

  • 1 lb (454 gr) extra lean hamburger 0 CHO
  • 1 TBSP vegetable oil 0 CHO
  • ½ cup (60 gr) onion, diced 3 CHO
  • 3 medium (250 gr) roma tomatoes, cored and chopped 7 CHO
  • 3-4 small (250 gr) new potatoes, chopped 33 CHO
  • ¾ cup (100 gr) carrots, young and chopped 6.5 CHO
  • ½ garlic clove minced 0 CHO
  • 1 tsp cumin 0 CHO
  • ¾ - 1 tsp. salt 0 CHO
  • ½ tsp pepper 0 CHO
  • 1.5 cups chicken stock 0 CHO
  • ¼ cup (5 gr) cilantro for garnish 0 CHO

TOTAL CHO 49.5 CHO

  • TOTAL WEIGHT 833 GRAMS
  • 49.5 CHO DIVIDED BY 833 GRAMS = .059 CHO/GRAM
  • ½ CUP = 93 GRAMS (.059 CHO x 93 GRAMS) 5.48 CHO/1/2 CUP

Instructions

  1. In a large cast iron skillet place vegetable oil and heat.
  2. Add hamburger, breaking apart until cooked about halfway through.
  3. Next add onions, tomatoes, carrots, garlic, cumin, salt, and pepper. Stir until meat is cooked and vegetables are starting to soften but not browned (about 5 minutes)
  4. Add potatoes and stock, stir, and increase heat to medium high.
  5. Let cook at a robust boil for 20 minutes. You want the stock to reduce significantly, and the potatoes to cook through.
  6. The Picadillo should not be dry when done, nor should it look like soup. Remove from heat and let rest 5 minutes.
  7. Test for seasoning. The style of chicken stock will influence the salt, it’s always better to add a little than try to reverse it.

  8. Garnish with cilantro and enjoy as is; or with condiments such as sour cream, favorite hot sauces, or spicy peppers chopped on the side.

  9. Leftovers work great for lunch or a brunch style hash with fried eggs.