1lb. Ground Beef (80-20)
1 ea. Tomato Sauce (15oz can)
3 oz Chicote Smoked Chilies
3 ea. Garlic cloves, large chopped
1/3 cup Onion chopped
1/3 cup Carrots hopped
1/3 cup Peas frozen
2 ea. Red potatoes cubed
1 ea. Bay leave
1/8 tsp Marjoram
1/8 tsp Thyme
1 tbsp Chicken Bouillon powder
2 tbsp Vegetable oil
Sauté onions and garlic until onions are translucent; add the herbs and sauté them for a couple of minutes to bring the oils and flavor out of the herbs.
Add the meat and the chicken bouillon to the onions and herbs; sauté until the meat has turned brown and add the rest of the ingredients and season, low simmer for 35 minutes.
If you would like the Picadillo to be more of a hot soup than a stew you can add 1 ½ cup of water and chicken bouillon to taste.
Serve Picadillo Stew with side order of white rice & refried beans or Mac & Cheese.
Serve Picadillo Soup with tortilla chips and Cheddar cheese or Queso Fresco cheese.