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JESSICA BERLANGA

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Recipe

Picadillo a la Mexicana

40 mins
Half
16
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The picadillo is a good stew to accompany with toast, in tacos, accompanied by rice, etc. very rich.
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Ingredients

6 portions
  • 1 kilo ground beef
  • 2 potatoes, (to taste) small squared games
  • 3 tomatoes, Small squared games
  • 2 Green Chiles, (optional) small squared games
  • 1/2 onions, in squares
  • 1 little box tomato
  • oils
  • Water

Preparation

Put oil in a pan. Not much.
Put the meat, brown it a little, add the potatoes and the onion already chopped. Wiggle him to stir.
Add the chopped chili. Continue browning until the meat is brown.
Add the chopped tomato, put water at the height of the meat. or cover it very little, cover the pan. Let it boil and evaporate the water.

TIPS

When we are browning, we must be wagging the meat so that it does not stick.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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