Picadillo

Name: Picadillo
Ingredients: 1 14 lbs ground beef; 1 onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 12 cup beer; 1 13 cups canned chopped tomatoes, drained (from one 15-ounce can); 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 14 teaspoons ground coriander; 1 12 teaspoons salt; 14 teaspoon fresh ground black pepper; 14 teaspoon Tabasco sauce; 2 tablespoons cooking oil; 1 lb baking potato, about 2,peeled and cut into 1/2-inch pieces; 12 cup raisins; 12 cup pitted green olives, quartered

16 ingredients

9 steps

Ingredients

1 14 lbs ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
12 cup beer
1 13 cups canned chopped tomatoes, drained (from one 15-ounce can)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 14 teaspoons ground coriander
1 12 teaspoons salt
14 teaspoon fresh ground black pepper
14 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 lb baking potato, about 2,peeled and cut into 1/2-inch pieces
12 cup raisins
12 cup pitted green olives, quartered

Directions

1

In a large Dutch oven, cook the ground beef until it is no longer pink.
2

Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
3

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil.
4

Reduce the heat and simmer, covered, for 30 minutes.
5

Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat.
6

Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
7

Add the potatoes, raisins, and olives to the meat mixture.
8

Cook, covered, until the potatoes are just done, about 15 minutes longer.
9

Serve with warm flour tortillas.