Adding Beef to Beef Picadillo Poblano Peppers

Video Transcript

"So my potatoes are ready and my picadillo is ready. Now I'm ready to combine them all together. So my first thing is to take my picadillo mix. If you see the mix, you'll see that it's tighten up a lot. Meaning there's not a lot of moisture which is perfect. We cooked it long enough to where the moisture has come out of the pan and it's basically condensed. The flavors have been concentrated. You can also see that the raisins are nice and plump, which is what we wanted. I'm going to place this into the bowl. Awesome. I'm going to set this aside. Now I'm going to get my potatoes out of the oven and I'm going to place those in the bowl as well. The reason why we did the potatoes separately, once again, is because it kind of helps keep the crunch of the potato. Also, instead of cooking it in with the picadillo. I know my mom makes it she mixes it all together but I like the crunch of the potato so that is why I like to do mine separate. Nobody likes a mushy potato. My last step to this part is going to kind of fold it all together. When you fold it together, be careful don't break up your potatoes. You want to make sure that everything stays nice and keeps it's texture. That's nice and mixed and not as perfect for this step."