Picadillo en Salsa Verde con Papa

This recipe from La Pina En La Cocina is a great weeknight dinner. Mine didn't quite look the same but I did change a few things. However I was worried about my kids dinner that night, and wondering if I needed to order a pizza, but the devoured it. They scarfed it down and can't wait to have it for dinner again. 

1 medium potato, 1/4 inch cube

2 Tbsp. oil, plus more to drizzle

1 lb ground beef

2 tsp. adobo

1/2 tsp. beef bouillon

1 1/2 tsp. garlic powder

1 tsp. cumin

1/4 tsp. oregano

1/8 tsp. black pepper

1 1/4 lb. tomatillos 

1 large onion, chopped

3 jalapenos

1 tsp. cornstarch

chopped fresh cilantro

Preheat the oven to 475. Cut the the tomatillos into quarters and place on a baking tray with sides. Add the jalapenos and drizzle with olive oil. Place in the oven and roast until charred around the edges. 

In a cast iron pan heat the remaining 2 tablespoons of oil. Add the potatoes and cook, browning slowly. You want the potatoes browned but also cooked through. Add the onion and cook until translucent.

Add the beef on top of the potatoes and cook, crumbling. Once the meat is about a quarter of the way cook add a teaspoon of the adobo, 1/2 teaspoon of the garlic powder, and the black pepper. Cook until the meat is three-quarters of the way cooked.

Remove the tomatoes and jalapenos from the roasting pan and place in a blender. Add any juices from the bottom of the pan. Add the cornstarch and 1/2 c. of water. Blend until smooth. Add the puree to the pan with the mostly cooked beef. 

Add the cumin, remaining garlic powder, beef bouillon and oregano. Simmer, stirring often, for 10 minutes. 

Add the cilantro and remove from the heat. Serve with warm tortillas.