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,Picadillo
Ground Meat

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Recipe Picadillo
Ground Meat

Recipe Picadillo<br>Ground Meat Puerto Rico

Ingredients:

2 pounds lean ground beed
2 ounces diced fatback
4 ounces ham, diced small
1 1/2 teaspoons salt
1 chopped medium onion
2 medium frying peppers, seeded and chopped
2 large tomatoes, peeled, seeded and coarsely chopped
4 sweets chilli peppers, seeded and minced
2 pressed large garlic cloves
2 tablespoons capers, minced after measuring
15 small pimiento stuffed green olives
1/4 teaspoon ground oregano
3/4 cup tomato sauce
2 large red or green bell peppers, roasted, peeled, seeded and sliced into strips
3 extra large chopped hard boiled eggs

 

Procedure:
Saute the fatback in a caldero over medium heat until lightly browned. Set aside. In the fat rendered by the fatback brown the meat and ham lightly over medium hight heat. Remove from the pot, add to it the crispy pieces of fatback and salt. Discard all but 2 tablespoons of fat from the pan. Lower the heat to moderate low and saute the onion and frying pepper for 5 minutes. Add the tomato, sweet chilli pepers, garlic, capers, olives, oregano and tomato sauce. Cook, stirring, for some 5 minutes. Add the meat and ham mixture. Mix wel and cook uncovered at moderate heat for 15 minutes. Stir occasionally. Add the roast peppers and chopped eggs. Cook for 2 minutes or until these warm up.Serves 6
Recipe from Book Rice and Beans, from Dora Romano


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