The Herald Banner, Greenville, TX

Community News Network

July 15, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

(Continued)

               1 clove garlic, chopped
               1 pound ground lamb
               3/4 teaspoon kosher salt
               28 ounces canned crushed tomatoes, preferably San Marzano, with their                      juices
               2 cups homemade or no-salt-added chicken broth (may substitute water)
               1 tablespoon ranchero sauce (see headnote; optional)
               1/2 teaspoon ground cinnamon
               Pinch ground cloves
               Pinch ground cumin
               1/4 cup slivered almonds, lightly toasted (see NOTE)
               1/4 cup raisins
               1/4 cup Manzanilla olives, pitted and coarsely chopped
               Twelve 6-inch flour tortillas, preferably freshly made
               Flesh of 2 ripe avocados, thinly sliced, for garnish
               1 small head iceberg lettuce, shredded, for garnish
               1 cup crumbled queso fresco or other crumbled white cheese, for garnish


Steps
Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and stir to coat. Cook for 3 or 4 minutes, until softened, then add the garlic and cook for 1 minute.
Stir in the lamb and salt; cook until the meat has lost its raw look and is lightly browned, about 8 minutes. Add the tomatoes and their juices; once the mixture starts to bubble, reduce the heat to medium and cook for about 5 minutes so the mixture thickens.
Stir in the broth, the ranchero sauce, if using, the cinnamon, cloves and cumin; cook for 15 minutes, stirring a few times, then add the almonds, raisins and olives, stirring to incorporate. Cook for 5 minutes; the lamb picadillo should be thick and not runny. Remove from the heat.
Heat the tortillas by stacking them between pieces of paper towel and microwaving on LOW for 5-second increments until they are quite warm. Divide the picadillo among the tortillas. Fold over and top with avocado slices, lettuce and cheese. Serve warm.


NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.


NUTRITION Per serving: 550 calories, 21 g protein, 43 g carbohydrates, 33 g fat, 10 g saturated fat, 65 mg cholesterol, 780 mg sodium, 5 g dietary fiber, 10 g sugar
           
 
 

Text Only
Community News Network
Featured Ads
Promotions
Poll

Does Dallas head coach Jason Garrett need for the Cowboys to make the playoffs during the 2014 football season to keep his job?

Yes
No
Who knows with Jerry Jones as owner?
     View Results
Facebook
Must Read
Photos


See more photos and purchase prints here.

AP Video
Power to Be Restored After Wash. Wildfire Crashed Air Algerie Plane Found in Mali Israel Mulls Ceasefire Amid Gaza Offensive In Case of Fire, Oxygen Masks for Pets Mobile App Gives Tour of Battle of Atlanta Sites Anti-violence Advocate Killed, but Not Silenced. Dempsey: Putin May Light Fire and Lose Control Arizona Prison Chief: Execution Wasn't Botched Calif. Police Investigate Peacock Shooting Death Raw: Protesters, Soldiers Clash in West Bank Police: Doctor Who Shot Gunman 'Saved Lives' 'Modern Family' Star on Gay Athletes Coming Out MN Twins Debut Beer Vending Machine DA: Pa. Doctor Fired Back at Hospital Gunman Raw: Iowa Police Dash Cam Shows Wild Chase
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide