Bring to a boil, down to a simmer.
There are so many variations of picadillo. This is the way that was made for me by my Mexican co-workers, particularly Rico, Edgar, and Gabe, back when I was a cook. It is ground beef with chunks of diced potato, a little tomato, and chilies, simmered until tender. I generally say carnitas is my favorite
It’s Dungeness crab season here in Oregon. I’m a little biased from being raised in the Pacific Northwest, but Dungeness is my favorite crab. In fact, I even prefer it over lobster. There’s a sweetness to it that just cannot be beat. Now is the perfect time to make this ceviche. It’s not true ceviche,
Down to a Simmer 