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Picadillo Stew

Mexican.Chef's picture
  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

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.

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Picadillo Stew Recipe