| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 1 1/2 | ts | Whole cumin seed or use 2 teaspoons ground cumin |
| 1 | lb | Lean ground beef |
| 1/4 | c | Water |
| 2 | lg | Garlic cloves; minced (about 1 tablespoon) |
| 1 | c | Onion (1 medium onion; about 5 ounces) |
| 2 | Long green chiles; roasted, peeled, seeded and finely chopped, or use 1 can (4-ounce) peeled green chiles | |
| Salt | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
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 Recipe by: CHEF DU JOUR SHOW #DJ9161 Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari <[email protected]> on Nov 16, 1997
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