From: Chefs Ticha and Dan Krinsky, Tierra Restaurant, Atlanta. Yield: 24 servings, 1 papa rellena each. Red Onion Garnish: ½ cup lime juice 1½ tsps. aji amarillo (Peruvian hot yellow pepper, found pureed in jars or frozen whole)* 1½ tsp. sugar 4½ cups red onions, very thinly sliced** Picadillo: 1 lb., 4 oz. beef top round steak, well trimmed 1 small onion, quartered 2 tomatoes, quartered 1 bay leaf 1½ qt. water as needed for sauteeing, vegetable oil 12 oz. diced onion 1 tsp. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.