How to Cut Onions for Beef Picadillo Poblano Peppers

Video Transcript

"Hi, I'm Lori Schneider with Figs Catering in Austin, TX. Today we're going to make a ground beef picadillo stuffed poblano pepper. So our first step in making this dish is going to be to make the picadillo. To do that you're going to go ahead and start to cut this onion and you'll notice this onion is actually pretty small. So if you have a large onion you can use half of a large onion or as we're doing here one small onion. Picadillo is really a combination of a lot of different things; you can have beef picadillo, you can have chicken, pork, there's all kinds of things. Depending on what part of Mexico you're in it will determine what kind of ingredients, you'll see today we're putting raisins in. That is definitely more regional thing you don't always need that but we like to add them because it gives them a nice sweet flavor. I got my onions peeled and I'm going to make slices down the length of the onion. I'm going to do a kind of a small medium dice because I don't want to have big chunks of onion stuffed in my poblano pepper. I'm going to come down and slice it like so, set that aside and go ahead and do the other half of the onion. Again we're going to slice down the length of the onion and I'm going to do cuts horizontal to the cutting board and remember our root is holding the onion together. So make sure you don't cut all the way to our root end here. Perfect, set that to the side and now we're ready to move on to our next step. Cause I got my pans to a medium high heat and I'm going to add about a good 1/3 cup of vegetable oil. Traditionally it's made with lard but we're trying to be a little bit more health conscious and we're going to get some fat from our beef. So we're going to use vegetable oil and I'm going to go ahead and add onions and get them started to cook. I don't want to caramelize them I just want to cook them to translucent and we're going to let them get going while we cut up our garlic."