Picadillo

Instructions

1. 1

   OR one (1) 14-½ oz. can whole tomatoes, chopped 2 Large garlic cloves, crushed 2 Medium potatoes, cut into ½" dice ½ Cup Beef stock, chicken stock or water 2 Teaspoon Apple cider vinegar 1 Canned chipolte chile with ½ teaspoon adobo sauce ¼ Teaspoon Ground cumin ½ Teaspoon Salt 1 Teaspoon Minced fresh cilantro Over medium heat, brown the ground beef with the onion and garlic.

2. 2

   Drain accumulated meat juices, and add remaining ingredients except cilantro.

3. 3

   Simmer over medium-low heat for about 20 to 25 minutes, stirring occasionally.

4. 4

   Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

5. 5

   Serve warm, sprinkled with cilantro.