Northern-style Picodillo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 1 1/2 | t | Whole cumin seed or use 2 |
| teaspoons ground cumin | ||
| 1 | lb | Lean ground beef |
| 1/4 | c | Water |
| 2 | 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 <Baldassari@compuserve.com> on Nov 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 219
Total Fat: 23.7g
Cholesterol: 85.1mg
Sodium: 155.6mg
Potassium: 392.8mg
Carbohydrates: 4.8g
Fiber: 1g
Sugar: 1.9g
Protein: 20.8g