YIELD: 24 servings Red Onion Garnish: 1/2 cup lime juice 1 1/2 tsps. aji amarillo (hot yellow pepper, peeled, seeded and purèed) 1 1/2 tsps. sugar 4 1/2 cups red onions, very thinly sliced as needed salt Picadillo: 1 lb., 4 oz. beef top round steak, well-trimmed 8 oz. onion, quartered 8 oz. tomatoes, quartered 1 each bay leaf 1 1/2 qts. water 2 tsps. vegetable oil 12 oz. diced onions 1 tsp. chopped garlic 4 tsps. all-purpose flour 2 tsps. dried oregano 3/4 tsp. paprika Cayenne pepper, as ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.