Picadillo Blanco (Ground Meat Filling for Flautas)

Ingredients

• 225 g (½ lb) ground beef, medium-fine grind with some fat
• 3 tablespoons white onion, finely chopped
• 115 g (¼ lb / about 1 small) tomato, finely chopped, unpeeled
• ¼ cup Italian flat-leaf parsley, roughly chopped
• Sea salt, to taste

Method

1. 1
   Spread the ground beef in a single layer across a cold, heavy ungreased pan. Set over low heat.
2. 2
   Cook, stirring occasionally to prevent sticking, until the fat has rendered out and the meat is cooked through — about 10 minutes. Do not allow it to brown.
3. 3
   Add the onion. Cook, stirring, for 3 minutes until softened.
4. 4
   Add the tomato, parsley, and a modest pinch of sea salt. Stir to combine.
5. 5
   Continue cooking over low heat until the mixture is fairly dry and holds together when pressed — about 8 minutes.
6. 6
   Taste and adjust salt. Cool before filling flautas.