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
CHEF DU JOUR SHOW #DJ9161