Beef Picadillo
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
49
Sourness
44
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
3 tbsps
Currants1 cup
Sherry2 tbsps
Butter4 cloves
Garlic (chopped)2 medium
Onion (chopped)1
Salt1 tbsp
Chili Powder1 cup
Tomato Sauce3 tbsps
Canola Oil1 cup
Tomato Paste4 cups
Beef StockDirections:
1
Soak the currants in the sherry
2
Meanwhile, heat the butter in a Dutch oven or pot over medium heat
3
Add the garlic and onions, then season with salt and pepper
4
Sweat until the onions are very tender, then stir in the paprika and chili powder
5
Stir in the sherry and currants
6
Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce
7
Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes
8
Adjust the seasoning and remove from the heat
9
Cool and store for a make-ahead meal or serve immediately
10
Reheat over medium heat, garnish with parsley and pass chips for dipping and topping
11
Heat the oil in a large pan over medium-high heat
12
When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan
13
Crumble the beef with a potato masher or wooden utensil
14
Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate
15
Repeat the process with the remaining beef
16
Add the tomato paste to the pan and stir until fragrant
17
Then add the stock and the browned beef
18
Stir to combine, then reduce the heat to a simmer