Adding Raisins to Cooked Meat for Beef Picadillo Poblano Peppers

Video Transcript

So now I got my ground beef I'm ready for it to go into the pan. One last thing I do want to say about beef and really any meats before we cook them; you want to make sure they come down to room temperature, that really makes for a juicer steak or beef or whatever it is what you're cooking. So make sure your beef is at room temperature it also helps prevent sticking in the pan. So I'm going to go ahead and place this into the pan and what I want to do is with my spoon just kind of cut it up, kind of get it to mix really well with the onions and the garlic. I don't want this to cook like a big burger you want it to cook separately and individually cause we're going to add a cheese later and that is going to help bine it all together. Just keep working it until you got it all broken up in the pan here. So all my ground beef is all cooked and I know it's all cooked because there's no more red, it's all that brown great color that ground beef turns whenever it's cooked. I've also made sure that I crumbled it up a lot with my spoon here because it needs to be crumbled as it's part of our filling for our poblano pepper. So this looks really great and this is what it will look like when it's done. Now that our ground beef is all cooked now it's time to add the raisins and here I got some red raisins you can also use golden raisins if you would like. I'm just going to add a good hand full maybe about a half of cup or so to our dish, and what's going to happen is I'm adding them in there now because we got a lot of juices going on in our dish. They're going to start absorbing the juices and become really nice and plump and basically hydrate with the juices that we got in the pan.

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