Yield: 4 servings
|1½ teaspoon||Whole cumin seed or use 2|
|\N teaspoon||Ground cumin|
|1 pounds||Lean ground beef|
|2 larges||Garlic cloves, minced (about|
|1 cup||Onion (1 medium onion, about|
|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||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
CHEF DU JOUR SHOW #DJ9161