Picadillo Vainica

1. 1

   In a large skillet, toast the fennel seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes.

2. 2

   Transfer to a mortar or spice grinder and let cool, then grind to a powder.

3. 3

   In the same skillet, heat the olive oil until shimmering.

4. 4

   Add the shallot, cilantro, garlic, oregano, chile, ground fennel and a generous pinch of salt and cook over high heat until the vegetables are softened, about 1 minute.

5. 5

   Add the beef and cook, breaking up the meat with a wooden spoon, until nicely browned, 5 to 7 minutes.

6. 6

   Stir in the beans and stock and cook, stirring, until the beans are crisp-tender, about 3 minutes.

7. 7

   Stir in the lime juice and season with salt and pepper.

8. 8

   Serve with yellow rice and lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.