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Picadillo: Difference between revisions
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| 1/8 teaspoon [[Sea salt|sea salt]] | | 1/8 teaspoon [[Sea salt|sea salt]] | ||
| 2 tablespoons of [[Tex-Mex seasoning]] | | 2 tablespoons of [[Tex-Mex seasoning]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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{{RecipeMethod | {{RecipeMethod | ||
| In a large, heavy pan, heat the [[Oil|oil]] to medium-high heat. Add the [[Onions|onions]], [[Garlic|garlic]], [[Bell pepper|bell pepper]] and seasoning to the pan. | | In a large, heavy pan, heat the [[Oil|oil]] to medium-high heat. Add the [[Onions|onions]], [[Garlic|garlic]], [[Bell pepper|bell pepper]] and seasoning to the pan. | ||
| When the [[Bell pepper|bell pepper]] starts to | | When the [[Bell pepper|bell pepper]] starts to discolour, add to it ground [[Beef|beef]], stirring to break up large pieces and [[Brown|brown]] evenly, about 7 minutes. | ||
| As [[Meat|meat]] is [[Browning|browning]], add [[Potato|potato]], [[Beef|beef]] | | As [[Meat|meat]] is [[Browning|browning]], add [[Potato|potato]], [[Beef|beef]] broth and [[Diced|diced]] [[Tomatoes|tomatoes]]. | ||
| [[Simmer]] until the potato is cooked and the picadillo has thickened, stirring occasionally. | | [[Simmer]] until the potato is cooked and the picadillo has thickened, stirring occasionally. | ||
}} | }} | ||