gardenmom
09-26-2005, 09:22 PM
I need some advice on technique fast, our supper club is having a wraps party predecided menu Wednesday and I offered to take the leftover recipe, a lamb picadillo.
It is made out of Lamb Shoulder, and I am subbing beef as we don't like lamb as a group, and I think I'll sub Chuck of some sort.
I am confounded by the small pieces suggested, cut in 3" x 1/4" strips, and then the browning and only 20 minutes of stewing.
This sounds like I'm making little rubber erasers.
Any suggestions on beef cuts and if I should stew this closer to 1 1/2 hrs., etc.??
I hate to knowingly make a loser. I think this recipe needs some adjusting?
Thanks in advance to any helpers.
Here's the wrap party menu link:
http://www.cookinglight.com/cooking/mp/entertaining/package/0,14343,344012,00.html
And here's my recipe to cook:
Lamb Picadillo Wrap CL 6/99
Our Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb.
4 pounds boned lamb shoulder
2 tablespoons finely chopped seeded jalapeño pepper
1 tablespoon dried oregano
1 tablespoon chili powder
1/4 teaspoon salt
3 garlic cloves, minced
1 (6-ounce) can tomato paste
2 cups water
1/2 cup golden raisins
1 tablespoon unsweetened cocoa
1/4 cup chopped pimento-stuffed olives
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
8 (6-inch) fat-free flour tortillas
Trim fat from lamb. Cut lamb into 3 x 1/4-inch strips. Place a skillet over medium-high heat until hot. Add lamb; cook 4 minutes or until browned. Add jalapeño, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and sauté 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.
Yield: 8 servings
CALORIES 320(28% from fat); FAT 10g (sat 3.7g,mono 4g,poly 1g); PROTEIN 25.2g; CHOLESTEROL 74mg; CALCIUM 50mg; SODIUM 450mg; FIBER 2.7g; IRON 4.2mg; CARBOHYDRATE 32.6g
Cooking Light, JUNE 1999
It is made out of Lamb Shoulder, and I am subbing beef as we don't like lamb as a group, and I think I'll sub Chuck of some sort.
I am confounded by the small pieces suggested, cut in 3" x 1/4" strips, and then the browning and only 20 minutes of stewing.
This sounds like I'm making little rubber erasers.
Any suggestions on beef cuts and if I should stew this closer to 1 1/2 hrs., etc.??
I hate to knowingly make a loser. I think this recipe needs some adjusting?
Thanks in advance to any helpers.
Here's the wrap party menu link:
http://www.cookinglight.com/cooking/mp/entertaining/package/0,14343,344012,00.html
And here's my recipe to cook:
Lamb Picadillo Wrap CL 6/99
Our Fresh Mango Salsa or Picnic Salsa goes great in this wrap. If you prefer, substitute beef for lamb.
4 pounds boned lamb shoulder
2 tablespoons finely chopped seeded jalapeño pepper
1 tablespoon dried oregano
1 tablespoon chili powder
1/4 teaspoon salt
3 garlic cloves, minced
1 (6-ounce) can tomato paste
2 cups water
1/2 cup golden raisins
1 tablespoon unsweetened cocoa
1/4 cup chopped pimento-stuffed olives
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
8 (6-inch) fat-free flour tortillas
Trim fat from lamb. Cut lamb into 3 x 1/4-inch strips. Place a skillet over medium-high heat until hot. Add lamb; cook 4 minutes or until browned. Add jalapeño, oregano, chili powder, salt, and garlic, and saute 1 minute. Stir in tomato paste, and sauté 2 minutes. Stir in water, raisins, and cocoa; bring to a boil. Reduce heat; simmer 20 minutes. Stir in olives, cilantro, and juice.
Warm tortillas according to package directions. Spoon about 1/2 cup lamb mixture down center of each tortilla; roll up.
Yield: 8 servings
CALORIES 320(28% from fat); FAT 10g (sat 3.7g,mono 4g,poly 1g); PROTEIN 25.2g; CHOLESTEROL 74mg; CALCIUM 50mg; SODIUM 450mg; FIBER 2.7g; IRON 4.2mg; CARBOHYDRATE 32.6g
Cooking Light, JUNE 1999