Connie's Doctor (ed) Picadillo
Author: Intrigued (Connie)
INGREDENTS
1 Tablespoon olive oil
1 large sweet onion, chopped
4 cloves garlic, minced
1 pound lean ground beef
6 oz. maple syrup breakfast sausage
14 oz. can petite diced tomatoes
8 oz. can tomato sauce
1 tablespoon chopped Chipotle Peppers in Adobo sauce
2 tablespoon red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 teaspoon Better Than Bouillon Chicken Base
2 cups diced potatoes
2 cups diced carrots
2 tablespoons capers
2/3 cup golden raisins
2/3 cup sliced stuffed green olives
1/2 cup water
salt & pepper to taste
Author: Intrigued (Connie)
INGREDENTS
1 Tablespoon olive oil
1 large sweet onion, chopped
4 cloves garlic, minced
1 pound lean ground beef
6 oz. maple syrup breakfast sausage
14 oz. can petite diced tomatoes
8 oz. can tomato sauce
1 tablespoon chopped Chipotle Peppers in Adobo sauce
2 tablespoon red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 teaspoon Better Than Bouillon Chicken Base
2 cups diced potatoes
2 cups diced carrots
2 tablespoons capers
2/3 cup golden raisins
2/3 cup sliced stuffed green olives
1/2 cup water
salt & pepper to taste
PREPARATION
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins, olives, potatoes and carrots. Allow the stew to cook for another 15 minutes until potatoes & carrots are cooked, then serve, accompanied by white rice.
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