Picadillo

Ingredients

• 1 tablespoon canola oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 pounds chuck roast, cut into 1 inch cubes
• 1 tablespoon fish sauce
• 2 large tomatoes, chopped
• 3 cups water
• 2 pieces chayote, peeled and cut into 1-inch cubes
• salt and pepper to taste

Steps

1. 1

   In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

2. 2

   Add beef and cook, stirring occasionally, until no longer pink.

3. 3

   Add fish sauce and continue to cook for about 1 to 2 minutes.

4. 4

   Add tomatoes and cook until softened and begins to release juice.

5. 5

   Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.

6. 6

   Add chayote and cook for about 7 to 10 minutes or until tender.

7. 7

   Season with salt and pepper to taste. Serve hot.