Picadillo Norteño


1 lb Ground Beef
1 lb La Patrona Salsa Fresca
10 oz Cubed Fried or Boiled Potatoes (enough to soften and remove the raw crisp)
6 oz Cubed Boiled or Fried Peeled Carrots (enough to soften and remove the raw crisp)
2 Tbsp Vegetable Oil
1.3 oz Chopped White Onion
0.5 oz Chopped Garlic
0.3 oz Salt
0.3 oz Chopped Cilantro


1. On a skillet heat Oil and brown Chopped Onions and Chopped Garlic, then add Ground Beef and salt, then brown.
2. Add Potatoes and Carrots and stir for one minute.
3. Add Salsa Fresca and mix well, simmer on medium heat for 5 – 7 minutes, stirring occasionally, until sauce is cooked.
4. Turn heat off and mix in Chopped Cilantro.