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Northern-Style Picodillo

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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
<Baldassari@compuserve.com> on Nov 16, 1997

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