V0: described, not machine-verified
Mexican Picadillo
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Ingredients
- low-fat ground beef2 lbs.
- potatoes2 medium
- Carrots2 medium
- Green peas1 cup (preferably frozen)
- Raisins½ cup
- Tomato sauce1 cup
- Salt1 tsp.
- Black pepper½ tsp.
- Ground Cumin¼ tsp. (optional)
- bay leaves2 leaves (remove before serving)
- cooking (or olive oil)2 tbsp.
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 28, fat 14, carbs 32, fiber 6, sugar 12
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: mexicanfoodjournal.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed