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I try to reduce fat and salt and add fiber to favorite dishes when possible. If reducing fat and salt are not concerns, then saute onions, pepper, and garlic along with the ground beef; drain the fat from the meat but do not rinse; and add salt with abandon. Peel the potatoes if potato skins aren't your thing.
Picadillo may be served in a bowl like stew or made into tacos with flour or corn tortillas. Usually, I eat part as stew and make tacos for the freezer with the rest. Place some of the mixture in a flour tortilla, roll individually in foil, and freeze. To microwave, remove taco from foil, wrap in paper towel, microwave on defrost for 2 or 3 minutes, and finish on high for 1 minute.
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Picadillo
2 pounds ground beef
1 pound potatoes
1 medium onion
1 jalapeno
3 or 4 cloves garlic
splash of olive oil, about 1 tablespoon
1 (14.5 ounce) can tomatoes and green chilies
water (2 tomato cans, more or less)
2 teaspoons comino (cumin)
salt to taste (or omit)
Wash and cube unpeeled potatoes. Leaving on the peeling adds fiber, and many of the nutrients lie just under the skin. Chop onion, and mince jalapeno and garlic. Brown ground beef, then drain in a colander. To remove additional fat, run hot water over the meat. Wipe down the cooking pan with paper towel to remove all the beef fat, then add a splash of olive oil While the meat is draining, saute the onion and jalapeno in the olive oil. Add the cooked ground beef, uncooked potatoes, tomatoes and green chilies, comino, and water. Cook, covered, until potatoes are tender. Add additional water if the mixture looks too dry. Salt to taste. Variations: Add a can of refried beans or some leftover pinto or black beans. If you are in a hurry, microwave the potatoes while the meat is cooking and add them already cooked to the mixture.
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