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“Sweet and savory Mexican beef is great over saffron rice and as a filling for tortilla dishes or stuffed peppers. It is definitely better the 2nd day so make it a day ahead if possible.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
  2. Add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, Tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
  3. Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.

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