Many of the recipes that come out of my kitchen have a lot of spice. I can’t help it—I grew up in the land of Tex-Mex food and I know my way around jalapeños, chipotles, tomatillos, and pasillas. If you ever want to get me talking, buy me a frozen margarita (with salt) and ask me to explain how Tex-Mex food is a regional food all its own and is not a version of inferior Mexican food. Just sayin’.
This picadillo might look like a funny colored bowl of chili, but it isn’t. It’s a spicy and tangy beef and potato dip that is my go-to on nights when we need a quick dinner. Picadillo is originally a Cuban dish, but I left out the raisins and olives and made it Tex-Mex with chipotles, apple cider vinegar, and fresh cilantro.
Serve it with tortilla chips or red bell pepper chips for dipping and enjoy!
Head on over to Food Fanatic for the recipe for my Picadillo recipe.