Time 30m Yield 4 Number Of Ingredients 13 Steps:
Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes. Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes. Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Time 55m Yield 6 Number Of Ingredients 21 Steps:
Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
Time 1h Yield 6 servings Number Of Ingredients 15 Steps:
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes. Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper. Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes. Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Boil potato unti fork tender. Brown meat, onion& bell pepper till done. Add potato, Rotel, Herdez (I think it’s Casera) Cook 30-60 minutes until it reduces a bit. Serve on flour tortillas.
Yield Makes about 12 tostadas, serving 6 to 8 Number Of Ingredients 13 Steps:
In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Pour off any excess fat, add the raisins, the tomato sauce, the olives, the cinnamon, the cloves, and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The picadillo may be made 1 day in advance, kept covered and chilled, and reheated before proceeding. In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, for 30 seconds to 1 minute, or until they are crisp and golden, and transfer them with tongs as they are fried to paper towels to drain. Arrange the tostada shells in one layer on platters, divide the picadillo among them, and top it with the lettuce and the onion.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, apple, raisins and seasonings; mix well. Cover and simmer for 10 minutes.
