Picadillo Perfecto
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound extra-lean ground beef
1/2 large onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
2 serrano chiles, stemmed, seeded, and minced
2 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. salt
1/2 cup raisins, soaked in 1/4 cup unsweetened pineapple juice
1-1/3 cups pineapple chunks, fresh or canned in unsweetened juice
Instructions:
In a large nonstick saute pan over medium-high heat, cook the ground beef, onion, garlic, red bell pepper and serrano chiles, stirring often, until the vegetables become tender and the meat has browned.
Place a lid over the pan and carefully drain off any excess fat. Return the pan to the stove and add the cumin, oregano, salt, raisin mixture (including the pineapple juice) and the pineapple chunks. Continue to cook, stirring occasionally, until the beef mixture has heated through. Serve over hot jasmine rice.
Yields 6 servings.
Recipe from Latina Magazine.