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. ...

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