Northern-style picodillo

Yield: 4 servings

Measure Ingredient
1½ teaspoon Whole cumin seed or use 2
\N teaspoon Ground cumin
1 pounds Lean ground beef
¼ cup Water
2 larges Garlic cloves, minced (about
1 \N Tablespoon)
1 cup Onion (1 medium onion, about
5 \N Ounces)
2 \N Long green chiles, roasted,
\N \N Peeled, seeded and finely
\N \N Chopped, or use
1 \N (4-ounce) can peeled green
\N \N Chiles
\N \N Salt
\N \N Freshly ground black pepper,
\N \N To taste

If using whole cumin seed, toast, shaking pan constantly, in a dry 10-inch heavy saute pan over medium high heat until aroma is released, about 1 or 2 minutes. Set aside. Heat a medium-size skillet over medium-high heat. Add the ground beef and water to pan and cook over medium heat for 2 minutes, breaking meat apart with a spoon. Add garlic, onion, ground or whole cumin and the green chiles, stirring well to combine. Add salt and freshly ground black pepper to taste.

Cook for 5 minutes.

Yield: 2 to 4 servings


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