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