In season当季Mexican墨西哥
Mexican Picadillo (Beef & Potato Skillet)墨西哥番茄土豆炖牛肉末（Picadillo）
A simple Mexican home-style picadillo: beef crumbs and tender potato in tomato sauce. This version has no raisins or olives, which belong to other regional variations.墨西哥家常简版，牛肉末土豆吸番茄汁；不加其他地区版本的葡萄干橄榄。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Peel potato and dice about ¼ inch thick so it cooks quickly. Finely chop onion, garlic, chili, tomatoes and cilantro. Measure prepared liquid stock, not concentrated powder. Keep raw beef and its tools separate.土豆去皮切约¼英寸小丁易熟，洋葱蒜辣椒番茄香菜切细；高汤量已调液体非粉，生牛肉器具分开。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the displayed ingredient list; amounts follow your chosen servings. Rinsing water and drinking water mentioned separately are additional.按随人数变化的清单量好食材；清洗水和文中另提的饮用水另备。
Ingredients食材
- Lean ground beef瘦牛肉末12 oz盎司
- Yukon Gold potatoes黄心土豆8 oz盎司
- Ripe Roma tomatoes熟罗马番茄2
- White onion白洋葱0.5
- Garlic大蒜2 cloves瓣
- Serrano chili, deseeded for less heat塞拉诺青辣椒（去籽减辣）0.5
- Olive or neutral vegetable oil橄榄油或中性植物油2 tsp小勺
- Low-sodium beef stock, prepared liquid已调好的低钠牛高汤0.5 cup杯
- Fine salt细盐0.25 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Fresh cilantro鲜香菜2 tbsp大勺
Method做法
Heat the oil in a wide skillet. Add the beef and break it up into small crumbs, stirring as it browns. If a deep pool of fat collects, spoon off the excess, leaving just a thin film.
宽锅里倒油烧热，下牛肉，边炒边用铲子打散成小肉末，炒到上色。要是积出一汪油，就舀掉多余的，只留薄薄一层。
Small beef crumbs, not large raw clumps.肉末散开无大生团。
Common mistake & quick fix容易错在哪，怎么补救
Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。
Add the onion, garlic, and chili and stir for 2–3 minutes. Add the potato and cook for 3 minutes, tossing so the small cubes touch the pan. They're not fully cooked yet.
下洋葱、蒜和辣椒炒2–3分钟，再放土豆丁炒3分钟，不停翻动让小块都贴到锅面。这会儿土豆还没熟透。
Potato begins to soften at the edges.土豆边开始软。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the tomato, stock, salt, and pepper. Cover and simmer, stirring halfway through. The thickest potato must yield to a fork and the beef reach 160°F (71°C); if not, add liquid and keep cooking.
放番茄、高汤、盐和胡椒，盖上盖炖，中途搅一次。最大的土豆丁要能用叉子戳透，牛肉要到160°F (71°C)；没到就加点水接着煮。
No hard potato centre and no uncooked beef remain.土豆无硬芯、牛肉熟。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
If the sauce looks too loose, uncover for a moment to let it thicken. Turn off the heat and stir in the cilantro. Serve it moist, not soupy — the potato already brings starch, so pair it with vegetables.
要是汁太稀，就开盖略收一下。关火，撒入香菜拌匀。盛出来是润的，不是汤汤水水——土豆本身就有淀粉，配点蔬菜一起吃。
Sauce coats the beef and tender potato.汁裹肉和软土豆。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Lean ground beef瘦牛肉末80/20 browns best for flavor; drain fat after browning if you want it lighter.80/20肥瘦比最香；想清淡就炒散后滗掉油。
Yukon Gold potatoes黄心土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
Ripe Roma tomatoes熟罗马番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
White onion白洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Olive or neutral vegetable oil橄榄油或中性植物油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Skillet with lid, small pot, spatula, knife, board, measuring tools and food thermometer带盖平底锅、小锅、铲、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Beef is the protein and potato the starch; add nopales salad or calabacitas. You do not need large portions of both rice and tortillas alongside.牛肉是蛋白质、土豆是淀粉，配仙人掌沙拉或西葫芦；无需同时大量饭加饼。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
Dowei Kitchen original本站专属