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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sweet and savory Mexican beef is great over saffron rice and as a filling for tortilla dishes or stuffed peppers. It is definitely better the 2nd day so make it a day ahead if possible. Ingredients:
2 small onions, chopped |
3 tablespoons olive oil |
1/3 cup red bell pepper, chopped |
1/3 cup green bell pepper, chopped |
3 cloves garlic, minced |
1/4 cup capers |
1/4 cup sliced almonds |
1 lb ground round |
1 (6 ounce) can tomato paste |
1 cup dry sherry, divided |
1 1/2 tablespoons red wine vinegar |
2 tablespoons ground cumin |
1 teaspoon dried oregano, crumbled |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
8 drops tabasco sauce, to taste |
1 bay leaf |
1/3 cup raisins |
1 cup water |
1/2 cup sliced pimento stuffed olive |
Directions:
1. Heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
2. Add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, Tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
3. Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.
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