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Picadillo with Poblano Peppers

Picadillo with Poblano Peppers
Serving: 4
Prep Time:
Cooking Time: 40 min.
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Ingredients

Directions

1. To peel the poblano peppers, place them directly on your heat source or on a cookie sheet and place them in the oven. Turn peppers periodically to ensure they roast evenly.
2. Place roasted poblano peppers in a sealed plastic bag for 10 minutes to soften their skin.
3. Remove skin from peppers using a fork and strip them of veins and seeds.
4. Chop peppers into short strips.
5. To start your picadillo, place onions and garlic in a pan with hot oil until browned.
6. Add tomato and a little salt to onions and garlic. Let it simmer until the tomato is soft.
7. Add in your meat and chili powder, crumble beef with fork so the texture is fine.
8. When meat is almost done mix in almonds and raisins—cover until done.
9. Mix in your slices of pepper and let them simmer in the mixture for a few minutes.