Number of servings: 12 to 16
Cook time: 6 hours (slow cooker) + 45 minutes
• 3 pounds beef brisket or chuck roast
• 3 bay leaves
• 2 large or 4 small peeled cloves garlic
• ½ teaspoon peppercorn medley grinder, ground
• ½ teaspoon whole peppercorn
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3 cups water
• 1 tablespoon canola oil or shortening
• 2 medium russet potatoes, peeled and diced
• 2 carrots, peeled and chopped
• 2 zucchini or Mexican squash, chopped
• 6 tomatillos husks removed, rinsed, chopped
• 1 Roma tomato, chopped
• 1 small onion, chopped
• ½ cup Las Palmas® Diced Green Chiles
• Cooked and shredded beef
• One 28-ouncecan Las Palmas® Green Enchilada Sauce
• ½ cup water
• Salt to taste
• 12 bell peppers (your choice of color)
• 2 tablespoons olive oil
• ½ cup crumbled queso fresco
• Cilantro, for garnish (optional)
To Cook the Beef:
• Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.
• After searing make three deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.
• Place meat, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.
• Remove the meat and discard the bay leaves and peppercorns and coarsely shred the meat and discard fat pieces.
• Put the meat back into the liquid and allow the meat to soak some of the juices.
To Make the Picadillo:
• Heat oil in a large stockpot (caldero, in Spanish). Place the potatoes and carrots in the pot, cover and cook for about 10 minutes, until potatoes and carrots are tender.
• Uncover and add zucchini, tomatillos, tomato, onion, chile, and cook for an additional 2 minutes.
• Add shredded beef and combine.
• Add sauce, water, and stir. Let mixture come to a boil. Add salt to taste. Lower the heat and simmer for 20 to 30 minutes.
• Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot semi-boil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them. Brush each pepper with olive oil.
• Heat up a griddle (comal, in Spanish) and place the peppers on their side on the griddle, about 1 minute on each side, just long enough to sear the sides of each pepper.
• Stuff each pepper with some picadillo.
• Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro.