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Instructions |
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Brown meat in pan until no longer pink. Drain off excess fat. Return meat to pan and season with chicken fajita seasoning, salt and pepper. add onion and garlic. Cook about ten more minutes, until onion is tender.
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Transfer all to large soup pot or crock pot. Add can tomatoes. Fill that can with water and add that too. (make sure enough liquid for mixture to simmer.)Add cumin seed and potato. Mix well. Add jalapeno and vinegar. Stir all together.
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Simmer for at least two hours- or leave in crock pot all day. Before serving - mix cornstarch with a little cold water and add to picadillo. This will make it thicker and better for dipping chips.
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Feel free to add more or fewer jalapenos to suit for your taste. I usually add about half of the jalapenos juice out of can.
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Originally Submitted
12/26/2011
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