Ingredients
- 2 pounds ground beef (I use 85% lean and 15% fat)
- 1/3 cup apple cider vinegar
- 10 California peppers (you can also use pasilla pepper if you would like it to be spicy)
- 1 liter water (to boil the peppers)
- 2 teaspoons salt
- 3 tablespoons paprika
- 1/2 tablespoon oregano
- 4 allspice
- 1 teaspoon whole cumin
- 2 bay leaves
- 1/3 cup of the water used to cook the pepper
Materials
- plastic sandwich bags or plastic cling wrap
Steps
- Bring a pot of water with 1 liter of water to boil
- In the meantime, prepare you pepper by removing the seeds and veins. Do this by first cutting a slit on the side and then using scissors to scrape the seeds off and cut the veins.
- Clean the skin of the pepper under water making sure to clean the outside first and then the inside
- Once your water is boiling place your peppers in the water and cook for 2 minutes
- After 2 minutes turn off the heat and remove off of the stove to cool completely
- Preheat a small pan for approximately 1 minute
- Sauté your allspice, oregano, bay leaves, and cumin for about 30 seconds or until you can smell the aroma of the spices
- Place your cooked seasoning in a blender along with the paprika, 1/3 cup of the water used to boil the peppers, apple cider vinegar, salt, and cooked peppers
- Blend until left with a smooth, thick, paste like consistency
- Place meat into a large bowl and combine with the paste sauce (be sure the paste is room temperature) with your hands (be sure to wear gloves as this will stain your hands)
- You can cook it now but I recommend placing mixture into a large container and store into the refrigerator for 24 hours to allow the flavors to marinate
- Separate into 5 parts of 1 cup each and store in a plastic sandwich bag or roll in cling wrap in the style of a tootsie roll pop.
- Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- Enjoy and use in a variety of recipes (I love cooking it with eggs, potatoes and cactus)
