Picadillo Stew Recipe
Ingredients
| Tomatillos | 1 pound | |
| Salad oil | 2 Tablespoon | |
| 1 pound boneless top round beef, thinly sliced across grain | ||
| Cumin seeds | 1 Teaspoon | |
| 1 pound thin-skinned potatoes, thinly sliced | ||
| 1 pound zucchini, ends trimmed and sliced 1/4 inch thick | ||
| Red chili sauce | 2 Can (10oz) | |
| Ripe avocado | 1 Large, peeled | |
| 3 to 4 cups hot cooked rice Sour cream | ||
| Chopped fresh cilantro (coriander) | ||
Directions
Pull off and discard husks and stems from fresh tomatillos.
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.
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.
Chef
