Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 21

Picadillo

Prep time: 15 minutes • Cook time: 25 minutes

Ingredients:

2 Tbsp. olive oil

1 cup onion

1 cup green bell pepper (medium dice)

2 garlic cloves (crushed)

Crushed red pepper (to taste)

1½ tsp. cumin

½ tsp. cinnamon

¼ tsp. nutmeg

1½ lb. ground beef (lean)

4 oz. tomatoes (diced)

8 oz. tomato sauce

Salt and pepper to taste

¼ cup raisins

⅓ cup pimento olives (large dice)

Flour tortillas (4 to 6)

2 cups leaf lettuce (sliced in ½” strips)

Directions:

Prepare all of the ingredients as directed. In a medium saucepan, add the oil and heat on medium. Add the onion, pepper, and garlic. Sauté for 2 minutes. Add red pepper, cumin, cinnamon, nutmeg, and ground beef to the same pan. Sauté the meat until no longer pink. Add the tomatoes and sauce to the pan and simmer for 15 minutes. Stir in the raisins and olives and heat through. Serve with flour tortillas and lettuce.

Remmi Notes: Some recipes add potatoes to this dish as a base. The dish is often served with rice and beans, the national mainstay dish. I was interested in something different, so I tried making it with flour tortillas and loved it. Serve this dish with a healthy version of “Fried Plantains” using coconut oil for a complete meal.