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Picadillo - 2c

none

1 tablespoon vegetable oil
1 large onion; finely chopped
2 garlic; crushed
1 1/2 pounds ground beef
2 tablespoons tomato paste
1 green Kenyan or Fresno chile; , seeded & finely
-- chop
1 can diced tomatoes; undrained, (14 1/2
-- ounces)
1/2 teaspoon ground cumin
2 tablespoons fresh parsley leaves; chopped
3 scallions; finely chopped
1 pinch sugar
salt; to taste
Freshly ground pepper; to taste
2/3 cup beef stock
1 large potatoes; peeled and, cut
-- into small pieces

1. Heat the oil in a large saucepan and add the onion and garlic. Cook over very low heat until the onions are almost tender, about 10 minutes. 2. Add the ground beef and cook, stirring constantly with a fork to break up meat. 3. Stir in the tomato paste, Chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar; mix well. Season to taste with salt and pepper. Bring to a boil, reduce the heat and cook, covered, for 20 minutes. 4. Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the potato is tender and most of the liquid has evaporated. Mix in the remaining parsley and scallions and season to taste with salt and pepper. Serve hot or use to fill Empanadas, pies, etc. Variations: pork, sausage, potatoes, eggs, and carrots can be added according to taste and budget. Picadillo is used in Empanadas, tacos, burritos, turnovers, and pies, or eaten with beans and rice. Contributor: Valéria Vieira Sisti Posted to the BBQ Mailing List by Lloyd on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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