פיקדיו מקסיקני קל וטעים

על המתכון

מצרכים

• 2 lbs ground beef (or half beef/half pork for extra flavor)
• 1–1.5 lbs Yukon gold or russet potatoes, peeled and diced into ½-inch cubes
• 1 large onion, diced
• 1 green bell pepper, diced
• 3–4 garlic cloves, minced
• 1–2 jalapeños or serranos, minced (optional, for heat; remove seeds for milder)
• 14.5 oz can diced tomatoes (or fire-roasted for smoky flavor)
• 2–3 tbsp tomato paste
• 2–3 tbsp chili powder (adjust to taste)
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon (optional, subtle warmth)
• 1–2 tbsp apple cider vinegar or lime juice
• Salt and black pepper to taste
• 2–3 tbsp olive oil or lard
• Optional: ½ cup frozen peas or carrots at the end; fresh cilantro for garnish

אופן ההכנה

1. Heat oil in a large skillet or pot over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly browned and starting to soften (8–10 minutes).
2. In the same pan, add onion, bell pepper, and jalapeño. Sauté 4–5 minutes until softened.
3. Add garlic and spices (chili powder, cumin, oregano, cinnamon). Cook 1 minute until fragrant.
4. Add ground beef, breaking it up. Cook until browned, about 6–8 minutes.
5. Stir in tomato paste, diced tomatoes (with juices), vinegar, salt, and pepper.
6. Simmer on medium-low for 10–15 minutes until potatoes are tender and sauce thickens. Add a splash of water or broth if it gets too dry. Stir in peas/carrots in the last 5 minutes if using. Taste and adjust seasoning.
7. Pro Tips:
8. For taco filling: Let it simmer drier.
9. For stew-like: Add more liquid and serve in bowls.
10. Spice level is customizable—start mild and add hot sauce later.
11. Make ahead: Flavors improve the next day.
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