Selecting Beef for Beef Picadillo Poblano Peppers

Video Transcript

"So I got my onions and garlic going in my saute pan and I got the potatoes in the oven so now it's time to go back and finish the picadillo. The key component of the picadillo is going to be the beef because today we're doing the beef picadillo and you can see the beef here. We actually got 85-15 beef which means 85% meat, 15% fat which is really perfect for our recipe you do want to have a little bit of fat, a little bit of consistency to your recipe. However, if you are trying to make this a low fat dish which is very easy to do go ahead and go with a ground turkey or a ground chicken or a ground lean beef. Which is usually 96-4 which is 96% meat and then 4% of the fat, so we're going to go ahead and have our beef and I hear my onions going and my garlic and we're going to add it in here in just a second. Now the last thing I want to talk about when your talking about the beef is salting it, if we went ahead and salted our beef now it would draw all out the juices and so we're going to wait to do that. A lot of people like to season their beef and this goes for steak as well before they put it into the pan and I like to wait right before we put it in or after it has already been cooked up a little bit. "