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Picadillo — Mexican mince with potatoes and peas

Why it worksSmall cubes of potato and carrot make 500 g of mince feed 4 people. That is why picadillo is a cheap favourite in Mexican homes.

Ingredients

• 500 g beef mince
• 600 g potatoes
• 200 g carrots
• 200 g frozen peas
• 150 g onions
• 10 g garlic
• 400 g chopped tomatoes
• 4 g ground cumin
• 15 ml sunflower oil
• 8 tortilla wraps

Method

1. Cut the potatoes and carrots into 1 cm cubes. Chop the onion and garlic.
2. Heat the oil in a large frying pan with a lid on high heat. Fry the mince for 8 minutes, breaking it up, until brown with no pink left.
3. Add the onion and garlic and cook for 3 minutes. Stir in the cumin for 30 seconds.
4. Add the potatoes, carrots, chopped tomatoes and 200 ml of water. Put the lid on and let it bubble gently for 15 minutes, until the potatoes are soft.
5. Stir in the frozen peas and cook for 5 minutes without the lid, until the sauce is thick. Taste and add salt.
6. Warm the wraps in a dry pan and fill them with the picadillo.

A portion: about 920 kcal · 42 g protein · 101 g carbs · 37 g fat