Name: Picadillo with Rajas
Prep time: 65 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 1/4 onions, in large pieces, for the sauce; 1 clove garlic, without skin, for the sauce; 5 tomatoes, in quarters, for the sauce; 2 tablespoons chipotle chile, for the sauce; 1 cup chicken broth, for the sauce; 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 2 teaspoons garlic, finely chopped; 1 cup carrot, in medium cubes; 2 cups ground beef; 1/4 cups almonds, chopped; 1 cup Poblano chile strips; 1/2 cups canned corn kernels, yellow, drained; 1 leaf bay; salt; pepper; white rice, for serving; tostadas, for serving

Preparation

35 mins

30 mins

Low

In a deep skillet with hot vegetable oil, sauté the onion along with the garlic and tomatoes until they start to change color and appear shiny. Remove from heat and let cool slightly. Blend the above with the chipotle pepper and the chicken broth. Reserve until use.