Picadillo (spicy Beef)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Meats, Texmex | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean beef, chopped coarse |
| 1 | Med. onion, chopped fine | |
| 2 | Fresh tomatoes, peelchop | |
| 1 | Clove garlic, crushed | |
| 2 | T | Vinegar |
| 1 | t | Sugar |
| 1 | t | Ground cinnamon |
| 1 | pn | Cloves |
| 1/4 | t | Cumin, ground |
| 1 | t | Salt |
| 1/2 | c | Seedless raisins |
| 1/2 | c | Almonds, blanched slivered |
INSTRUCTIONS
Brown meat over med. heat. After meat begins to cook and some he fat begins to cook out, add the onion. Cook until onion is translucent. Drain off excess fat, if any. Add all remaining ingreds. except almonds. Simmer for abt. 30 min. Add the almonds just before serving; use as garnish for top of dish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 293
Total Fat: 32.6g
Cholesterol: 85.1mg
Sodium: 663.6mg
Potassium: 585.2mg
Carbohydrates: 21.9g
Fiber: 3g
Sugar: 14.1g
Protein: 24.4g