Picadillo Pear Ole
Brown beef until it begins to release its fat.
Brown beef until it begins to release its fat.
Place 1 cup pear slices, tahini, scallions, ginger, garlic, paprika and pepper in a food processor with metal blade; process to form a rough paste. Remove paste from processor bowl; place in covered container. Refrigerate at least 2 hours before using.
Moisten the rim of the serving glass with the lime wedge; then dip in coarse salt.
Place the chopped cucumber, pepper, and scallions in the bowl of a high speed blender or food processor fitted with a steel blade. Pulse the mixture until smooth.
Drain pear chunks.
In a medium saucepan, heat oil; sauté chilies and garlic for 1 minute, stirring frequently. Remove from heat.
Heat oven to 350°F.
Drain pears, reserving 1/2 cup liquid in large bowl; set pears aside.
Preheat oven to 375°F.