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So I got my onions and garlic going in my saute pan and I got the potatoes in the oven
so now it's time to go back and finish the picadillo. The key component of the picadillo
is going to be the beef because today we're doing the beef picadillo and you can see the
beef here. We actually got 85-15 beef which means 85% meat, 15% fat which is really perfect
for our recipe you do want to have a little bit of fat, a little bit of consistency to
your recipe. However, if you are trying to make this a low fat dish which is very easy
to do go ahead and go with a ground turkey or a ground chicken or a ground lean beef.
Which is usually 96-4 which is 96% meat and then 4% of the fat, so we're going to go ahead
and have our beef and I hear my onions going and my garlic and we're going to add it in
here in just a second. Now the last thing I want to talk about when your talking about
the beef is salting it, if we went ahead and salted our beef now it would draw all out
the juices and so we're going to wait to do that. A lot of people like to season their
beef and this goes for steak as well before they put it into the pan and I like to wait
right before we put it in or after it has already been cooked up a little bit.