Chile Verde Beef Picadillo recipe
  Re: (...)
Good Lord, doesn't this sound good!!!!!

Chile Verde Beef Picadillo

Posted on Group recipes by “Twill 10” 9/21/13

2 tablespoons olive oil
1 medium sweet onion, sliced into strips
2 jalapeños sliced, or diced
4 cloves garlic, minced
1 pound ground-chuck beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
4 tomatillos, roughly chopped
2 cups, diced, cooked potatoes
2 cups roasted green chiles, sliced into strips or diced (Anaheim or New Mexico Peppers)
¾ cup water

In a large pot, preheat the oil to medium heat for 3 minutes. Add the onions and jalapeños and cook for a good 6 to 8 minutes. Add the garlic and cook for another minute.

Move the veggies to the outer edge of pot and add the beef to the center. Season with salt, pepper, cumin, oregano and smoked paprika. Cook for another 8 to 10 minutes until the beef gets a little bit of a crust on it. Drain out as much of the oil as you can.

While the beef is cooking, cook the tomatillos in the microwave for about 4 minutes. Add the tomatillos to the blender and blend until smooth. Add tomatillo sauce, cooked potatoes, roasted green chiles and water to the beef. Stir well to combine.

Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and it becomes thicker. Taste for salt. Remove from heat and let stand for 15 minutes. Yields up to 6 servings.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Chile Verde Beef Picadillo recipe by cjs (Good Lord, doesn't t...)
Sounds as though it would be a great alternative filling for Empanadas or Papas Rellenas.
If blueberry muffins have blueberries in them, what do vegan muffins have?

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