Picadillo (Ground Meat Stew) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The spicy meat stew can be used in many Mexican dishes - for example, as a filling for tortilla based dishes such as Tacos and Enchiladas, in Tamales, or Chiles en Nogada. The list is infinite. Ingredients:
2 tablespoons cooking oil |
1 medium onion, finely chopped |
2 garlic cloves, crushed |
1 1/2 lbs pork or 1 1/2 lbs beef, finely chopped |
1 lb large tomato, peeled, seeded, and chopped |
2 tablespoons tomato puree |
1/2 cup raisins (optional) |
2 tablespoons red wine vinegar |
1 tablespoon chili powder |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cloves |
1 -3 jalapeno pepper |
salt |
pepper |
1/4 cup slivered almonds (optional) |
Directions:
1. Heat oil and brown onion and garlic; add meat and brown. Add next 9 ingredients. Cover and cook slowly for 30 minutes. If the mixture dries out, add a little water. When cooked, add the peppers and salt and pepper to taste. If used, fry the almonds in a little oil and sprinkle over the Picadillo. The mixture should be dry. This freezes well.
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