Entree: Costa Rica – Northern Culinary Region – Picadillo de Papa (Potato and ground-beef hash stewed with tomatoes and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), seeded and diced
- 3 cloves (9 g) garlic, minced
- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) dice
- 8 oz (225 g) crushed tomatoes (canned) or 2 medium fresh tomatoes, chopped
- 1/4 cup (60 ml) beef broth or water
- 2 tbsp (30 ml) Salsa Lizano or 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (optional)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and brown, breaking into small pieces, about 5–7 minutes; drain off excess fat if necessary.
2. Add the chopped onion, diced bell pepper, and minced garlic to the beef. Sauté until the vegetables are soft and translucent, about 4–5 minutes.
3. Stir in the diced potatoes, crushed tomatoes, beef broth, Salsa Lizano, cumin, oregano, salt, and pepper. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer until potatoes are tender, about 18–22 minutes, stirring occasionally to prevent sticking.
5. Uncover and increase heat slightly to reduce the sauce if needed, about 3–5 minutes. Taste and adjust seasoning. Stir in chopped cilantro and lime juice, if using, just before serving.
6. Serve hot with steamed white rice or warm corn tortillas.