Sausage Picadillo
Heat 1 Tbsp. oil in a large skillet over high. Cook beef and sausage, breaking up with a wooden spoon, until browned but not completely cooked through, 5-7 minutes. Transfer to a medium bowl with a slotted spoon.
Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to the pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender, beef and sausage is cooked through, 20-25 minutes. Season with more salt if needed.
Mix in cilantro just before serving. Serve with rice or leftovers on top of tacos the next day.
Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.
Ingredients
Directions
Heat 1 Tbsp. oil in a large skillet over high. Cook beef and sausage, breaking up with a wooden spoon, until browned but not completely cooked through, 5-7 minutes. Transfer to a medium bowl with a slotted spoon.
Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to the pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender, beef and sausage is cooked through, 20-25 minutes. Season with more salt if needed.
Mix in cilantro just before serving. Serve with rice or leftovers on top of tacos the next day.
Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.