Beef Picadillo 

A zesty ground beef stew of Spanish origin. Hearty and filling. The smell alone makes you hungry. This recipe filled my hotel pan.

In hotel pan in 450* convection oven saute
5 lb ground beef
5-10 chopped onions
sprinkled with salt

When just beginning to lose its pink color add:
1 T sea salt
2 T cumin seeds
2 T mexican oregano
1 T ancho chili powder
1 t cinnamon
1 whole bulb pressed garlic
5-10 peppers, any mix of colors and types

Continue roasting with lid off until the meat fries in its own fat a little.

Stir in
2 #10 cans whole peeled tomatoes
* (5 c quinoa) OR
* (4 c long grain brown rice)
Cover and bake about 60 minutes on convection 400* until the quinoa OR rice is done but still has a distinct texture.

Stir in
1 c raisins
Salty green olives and/OR
1 little jar drained capers from Trader Joes
season with more salt and pepper to taste

Serve with limes if I have them.

To save money you can use rice instead of quinoa.

***To add vegetables you could add sweet potatoes or rudabagas, even eggplant.

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