| 68 | 69 | 70 | 71 | 72 |
| 1 | 28 | 56 | 83 | 111 |
|
Picadillo
1
1
2
−½ lbs. Lean ground beef
Large onion, chopped
Large fresh tomatoes, peeled and chopped
OR one (1) 14−½ oz. can whole tomatoes, chopped
Large garlic cloves, crushed
2
2
Medium potatoes, cut into ½" dice
½
2
1
¼
½
1
Cup Beef stock, chicken stock or water
Teaspoon Apple cider vinegar
Canned chipolte chile with ½ teaspoon adobo sauce
Teaspoon Ground cumin
Teaspoon Salt
Teaspoon Minced fresh cilantro
Over medium heat, brown the ground beef with the onion and garlic. Drain
accumulated meat juices, and add remaining ingredients except cilantro.
Simmer over medium−low heat for about 20 to 25 minutes, stirring
occasionally. Do not let mixture get too dry; add a tablespoon or so of
water or stock, if necessary.
Serve warm, sprinkled with cilantro.
Picadillo
64
Page
Quick Jump
|