Entree: Costa Rica – Central Culinary Region – Picadillo de Papa (Sautéed ground beef and diced potatoes simmered in a savory tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 lb (454 g) ground beef
- 1 medium green bell pepper, diced, approx. 6 oz (170 g)
- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) crushed tomatoes or diced canned tomatoes
- 2 tbsp (30 ml) Salsa Lizano or Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 bay leaf
- 1/2 cup (75 g) frozen peas (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lime, cut into wedges (for serving)

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes; stir in the minced garlic and cook 30 seconds until fragrant.
2. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
3. Stir in the diced bell pepper and cook 2–3 minutes until slightly softened. Add the diced potatoes and crushed tomatoes, then mix in the Salsa Lizano, ground cumin, dried oregano, bay leaf, salt, and pepper.
4. Pour in 1/2 cup (120 ml) water to help simmer. Reduce heat to low, cover, and simmer gently until the potatoes are tender, about 15–20 minutes, stirring occasionally and adding a splash more water if it becomes too dry.
5. If using, stir in the frozen peas and cook 2–3 minutes until heated through. Remove and discard the bay leaf. Taste and adjust seasoning.
6. Stir in chopped cilantro just before serving. Serve hot with white rice or warm corn tortillas and lime wedges on the side.