Ingredients
-
2
-
3
-
1/3
-
1/3
-
3
-
1/4
-
1/4
-
1
-
1
-
1
-
1 1/2
-
2
-
1
-
1 1/2
-
1/2
Directions
Picadillo, Sweet and savory Mexican beef is great over saffron rice and as a filling for tortilla dishes or stuffed peppers It is definitely better the 2nd day so make it a day ahead if possible , Sweet and savory Mexican beef is great over saffron rice and as a filling for tortilla dishes or stuffed peppers It is definitely better the 2nd day so make it a day ahead if possible
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Steps
|
1
Done
|
Heat the Oil in a Large Skillet Over Moderately Low Heat and Saute the Onions Until Softened; Add the Bell Peppers, Garlic, Capers and Almonds and Cook, Stirring, Until the Peppers Are Tender, About 4-6 Minutes. |
|
2
Done
|
Add the Beef and Cook Until No Longer Pink, 5-7 Minutes; Add Tomato Paste, 3/4 Cup Sherry, Vinegar, Cumin, Oregano, Salt, Pepper, Tabasco, Bay Leaf, Rasins and Water; Bring to a Boil, Reduce Heat and Simmer, Covered, Stirring Occasionally, For 45 Minutes. |
|
3
Done
|
Discard Bay Leaf; Stir in Remaining 1/4 Cup Sherry and the Olives; Serve. |
