Chilles Rellenos/Picadillo

To be clear. I browned the pork and beef and sauteed the onions and peppers. All are seasoned with S&P, and I threw some capers and oregano in the veggies because what I was reading before I had to leave said to add a little bit of that.

I've tasted the whole mixture together and it tastes good, just kinda flat.

I had a few tabs open about adding tomato paste, chicken stock, cinnamon.. those sorts of things.

Bump for interest, chilies tell eon is the first thing I try at any New Mexican place.

Is your salt level okay?

When we make anything spicy, if it tastes flat, that's the first question. Salt seems to wake up the other flavors, taco meat can be spiced 9 ways from sunday, but if there isn't enough salt you don't really taste any of it.

>>7630069
For what I've cooked so far? Yes, salt is fine. I mean it tastes good for what it is so far, 2 meats with the aforementioned veggies.

I just want to "make it better to stuff into these peppers.

I'm gonna go downstairs in a bit, I'll take a pic but it won't show much.

>>7630026
Needs raisins, chopped hard-boiled egg, black olives, salt and pfeffer, oregano

>>7630133
I bought raisins just for this. I also said I added oregano and S&P. I also already have a ton of olives.

Thank you though. I'm kind of piece mailing this.

I was planning on adding the raisins and olives tomorrow. I was more asking if the tomato/tomato paste, or stock had to be included.

Cumin

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Forgot the pic last night. Here it is before I put the other stuff in it.

File: 20160502_151653-1024x576.jpg (133KB, 1024x576px) Image search: [Google]

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And here's the finished product

>>7630026
For Cuban picadillo, add green olives. And a bunch of cumin with a little bit of wine.

>>7632018
This. Cuban picadillo is one of the best in my opinion.