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Picadillo Stew Recipe
|Tomatillos/1 can tomatillos||1 Pound|
|Salad oil||2 Tablespoon|
|Boneless top round beef||1 Pound, thinly sliced|
|Cumin seeds||1 Teaspoon|
|Thin skinned potatoes||1 Pound, thinly sliced|
|Zucchini||1 Pound, ends trimmed and sliced 1/4 inch thick|
|Canned red chili sauce||20 Ounce (2 Can)|
|Ripe avocado||1 Large, pitted, peeled, and sliced|
|Hot cooked rice||4 Cup (64 tbs)|
|Chopped cilantro||1 Tablespoon|
Serving size: Complete recipe
Calories 4404 Calories from Fat 2178
% Daily Value*
Total Fat 257 g395.2%
Saturated Fat 39.9 g199.6%
Trans Fat 0.5 g
Cholesterol 240 mg
Sodium 8524.1 mg355.2%
Total Carbohydrates 426 g142.1%
Dietary Fiber 94.9 g379.4%
Sugars 32.1 g
Protein 131 g261.6%
Vitamin A 61.9% Vitamin C 440%
Calcium 36.2% Iron 196.8%
*Based on a 2000 Calorie diet
Rinse well and slice 1/4 inch thick.
Pour oil into a 12- to 14-inch frying pan over medium-high heat.
Add beef and cumin seeds and cook, stirring, until meat is no longer pink (5 minutes).
Add tomatillos (if using canned tomatillos, add liquid and mash tomatillos with a spoon), potatoes, zucchini, and chili sauce.
Bring to a boil; reduce heat, cover, and simmer until potatoes are soft when pierced (about 30 minutes).
For each serving, spoon hot stew over rice, garnish with avocado, and top with sour cream and cilantro.