Speedy’s picadillo

Ingredients :

3/4 kilo of stewing beef
2 chayote (about 1/3 kilo)
1 large carrot
3 large potatoes (about 1/3 kilo)
2 onions, diced
6 plump tomatoes, diced
1 tbsp. of minced garlic
2 tbsp. of cooking oil
salt and pepper to taste
finely chopped onion leaves for garnish

Cooking procedure :

Cut beef into 1″ x 1″ cubes.

Heat saucepan. Pour cooking oil. When oil is hot, add onions. Stir for 10 seconds. Add garlic. Stir for another 10 seconds. Add beef cubes. Stir until beef is no longer pink. Add tomatoes. Stir until tomatoes start to liquefy. Add enough water to cover. Add salt and pepper. Bring to a boil. Lower heat and simmer until beef is tender (this cold be anywhere from 1-1/2 to 2 hours; I normally boil beef for 2 hours to make sure that it is very tender). Check the liquid once in while to make sure that there is enough to cover the beef cubes.

Meanwhile, prepare the vegetables by cutting them into 1″ x 1″ inch cubes. Peel and cut the potatoes just before adding them to the pan to avoid discoloration.

When beef is tender, turn up heat and add chayote. Bring to a boil then lower heat and simmer for 10 minutes. Turn up heat again and add carrots. Bring to a boil once more, lower heat and simmer for 5 minutes. Turn up the heat once more, add potatoes, bring to a boil and simmer for 7 to ten minutes. Adjust seasonings. The potatoes will absorb a lot of the salt and more salt may be necessary. That’s it! Your picadillo is ready!

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