This recipe brought out the real cook in me, which happens to always want to tweak things and try what delights my tongue at the moment. I didn't drain the beef fat because it's not a problem for me and it makes everything taste better. I kept the beef in the same skillet as I added the garlic, onions, mushrooms, bell pepper, carrot, tomatoes, and spices (cumin, cayenne pepper, Worcestershire). I waited to add the rice because I had some leftovers which was already cooked, but when I do this meal again I will cook the rice beforehand also because I'd rather not mess with everything just so the rice can be just right. Chile sauce isn't really needed if ya have chili flakes or anything that's hot like that. The brown sugar was a nice touch. I served this stuff with homemade guacamole, cilantro, fresh cut lettuce, and lime on crisp corn tortillas, also known as tostada. AMAZING! Oh, and one more thing: I add a touch of cinnamon to the meat in the beginning because I like it like that.
Was this review helpful?
1 user found this review helpful
This recipe brought out the real cook in me, which happens to always want to tweak things and...