On Aug 28, 12:41*pm, ImStillMags > wrote:
> On Aug 28, 8:01*am, ImStillMags > wrote:
>
> OK. * *Flap meat (special trim) is cleaned, cubed and in two pots.
> One for the Mexican shredded beef and one for my usual braise.
>
> I'm documenting the Mexican beef. * I'll post pictures and results.
>
> I scaled the above recipe to accommodate about 5 pounds of meat
> instead of the one pound it was written for.
> I played with the amounts a bit because I didn't want to put too much
> seasoning in. * I also added a teaspoon of cayenne because I wanted
> the meat to have a nice underpinning of some heat.
>
> So far it smells damn good in my house!!!

Every picadollo recipe I've ever used, or read for that matter,
contained raisins and/or sliced/chopped green olives. Personally, I
think that both really essential for taste - a tiny bit of sweet with
a bit of sour.
Lynn in Fargo