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Cooking with Centro Hispano de East Tennessee

Claudia Cabellero and a close friend share a recipe for Picadillo de Res and talk about the work Centro Hispano does in East Tennessee.

KNOXVILLE, Tenn. — Picadillo de Res


1 lb ground beef (the fattier, he better)
1 white onion
1 potato
2 carrots
3 garlic cloves
2 tomatoes
1 bay leaf
1 tablespoon powdered chicken bouillon
Valentina or pickled jalapeños

*Optional: Chipotle peppers in adobo sauce

*Optional: sour cream, Mexican crema and/or cheese

**NOTE: You can add however many of each vegetable you want or have, it will be delicious either way


-Chop the onion, potato and carrots into small pieces

-Brown the beef and add salt/pepper to taste

-Cut tomatoes into large pieces and place in blender with garlic cloves and chicken bouillon powder (blend)

*Optional: add chipotle peppers to blender items if you want a little extra "kick"

-Once the meat is cooked, add the onion to the pan and let it cook for about 5 minutes or until the onion is soft

-Add the carrots and potatoes to the beef/onion mixture and make sure to stir so that the vegetables are coated in the oil from the beef

-Cover and let simmer for about 5 minutes

-Add contents from the blender and stir until hot

*Serve hot on tostadas but don't let it sit on the tostadas for long, otherwise they will become soggy

*Add Valentina or pickled jalapeños on top as a garnish

**Optional: Add Mexican crema, sour cream or cheese on top.

Visit Centro Hispano for more on the Latino Awards which will be virtually handed out on Sept. 30, 2021. 

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