CROCK POT PICADILLO – SKINNYTASTE
Provided by: Gina
Total time: 207 minutes
Prep time: 15 minutes
Cook time: 192 minutes
|2 1/2 lbs 93% lean ground beef|
|1 cup minced onion|
|1 cup diced red bell peppers|
|3 cloves garlic (minced)|
|1/4 cup minced cilantro|
|1 small tomato (diced)|
|8 oz can tomato sauce|
|1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)|
|1 1/2 tsp ground cumin|
|1/4 tsp garlic powder|
|2 bay leaves|
|kosher salt and fresh pepper (to taste)|
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
- When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
- Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g
AJÍ AMARILLO SAUCE RECIPE – EAT PERU
Provided by: Eat Peru
Categories: Side Dish
Prep time: 10 minutes
Cook time: 20 minutes
|½ cup ají amarillo ((50 g))|
|2 tbsp oil|
|3 cups water|
|1 tsp salt|
|1 tsp mustard|
|¼ cup white vinegar|
|¼ cup sour cream|
|1 bay leaf|
|1 clove garlic|
|Salt and pepper to taste|
- In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
- For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
- Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
- In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
- This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.