Comfort Food Classics: Picadillo Dreams

This week we've been talking all about Comfort Food.  So while we're still on the subject I want to share one of my Hubby's favorite comfort food dishes...Picadillo.

This is one of those rare recipes, in which my grandparents' and mother-in-law's recipes are very similar.  The only difference is that Pappy (my grandpa) made Picadillo with ground beef and canned red enchilada sauce.   My mother-in-law uses thin-cut beef steak and prepares her own sauce using dried ancho chilies.

This is such a wonderful dish, however you choose to make it.  The dried ancho chilies offer plenty of flavor, but don't worry they don't pack any heat.  That's what the serrano chilies are for!  And if you're really feeling brave, you can use fresh jalapeño peppers.  Ay, ay, ay! 

Picadillo

Ingredients:

• 1-1/2 pounds thin cut beef steak
• 1/2 large onion
• 1 to 2 cloves garlic
• 3 dried ancho chilies
• 2 medium tomatoes, chopped
• 1/2 large onion, finely chopped
• 1 to 2 serrano chilies, sliced

Directions:
Place the meat, half of the onion and the garlic in a medium saucepan.  Cover with water and season with salt and pepper.  Cook over high heat until it begins to boil.  Cover the saucepan, reduce the heat to medium-low and let the meat simmer until tender.  (About 60 to 90 minutes.)

While the meat is cooking, cook the ancho chilies in 2 cups of water until the chilies are soft.  Remove from heat and let cool slightly.  Remove the stems and seeds from the chilies.  In a blender or food processor, puree the chilies with the water they were cooked in, until smooth.  Season chili puree with salt; set aside.

Once the meat is tender.  Let it cool slightly, then shred it using two forks or with your fingers. Or pulse the meat in batches in a blender.  (That's how my mother-in-law shred her picadillo meat.) In a large skillet, heat 2 tablespoons of vegetable oil over high heat.  Saute the chopped onion and garlic for 1 to 2 minutes.  Add the chopped serrano chilies, chopped tomatoes and the shredded meat.  Continue to cook for 2 to 3 minutes.

Add the chile puree and 1 cup of the broth that the meat was cooked in.  Season with salt.  Cover the skillet and reduce heat to low.  Let simmer for 20 minutes.  *If sauce is too thick, stir in more of the broth, until desired consistency.

Serve with Mexican Rice and plenty of warm corn tortillas.  Enjoy!!!