Picadillo Vainica

Name: Picadillo Vainica
Ingredients: 1 tablespoon fennel seed; 1/4 cup extra-virgin olive oil; 1/3 cup minced shallot; 1/4 cup minced cilantro; 2 garlic cloves, thinly sliced; 2 teaspoons dried oregano; 1 dried hot red chile, such as arbol; Kosher salt; 1 pound ground beef; 3/4 pound green beans, thinly sliced crosswise on a bias; 3/4 cup chicken stock or low-sodium broth; 3 tablespoons fresh lime juice; Pepper; Yellow rice and lime wedges, for serving

14 ingredients

8 steps

Ingredients

1 tablespoon fennel seed
1/4 cup extra-virgin olive oil
1/3 cup minced shallot
1/4 cup minced cilantro
2 garlic cloves, thinly sliced
2 teaspoons dried oregano
1 dried hot red chile, such as arbol
Kosher salt
1 pound ground beef
3/4 pound green beans, thinly sliced crosswise on a bias
3/4 cup chicken stock or low-sodium broth
3 tablespoons fresh lime juice
Pepper
Yellow rice and lime wedges, for serving

Directions

1

In a large skillet, toast the fennel seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes.
2

Transfer to a mortar or spice grinder and let cool, then grind to a powder.
3

In the same skillet, heat the olive oil until shimmering.
4

Add the shallot, cilantro, garlic, oregano, chile, ground fennel and a generous pinch of salt and cook over high heat until the vegetables are softened, about 1 minute.
5

Add the beef and cook, breaking up the meat with a wooden spoon, until nicely browned, 5 to 7 minutes.
6

Stir in the beans and stock and cook, stirring, until the beans are crisp-tender, about 3 minutes.
7

Stir in the lime juice and season with salt and pepper.
8

Serve with yellow rice and lime wedges.