Picadillo Con Papas
3 smalls potatoes, with or without skin, cut into ¼ or ½ inch cubes
1/4 cup cilantro, coursed or chopped
1 teaspoon ‘authentic mexican seasoning’
1 teaspoon salt (or to taste)
1 1/2 cups cups water (up to 2)
After cooking for 30 minutes add cilantro, and if desired, add additional tomato sauce and water for a thicker or lighter broth.
This is a very special recipe handed down to my husband many years ago from his grandmother, who lived in Mexico many years. It is authentic and very special.
Compliment with authentic Mexican tortillas, rice, beans and salsa.
8 to 10
April 22, 2010