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Picadillo Filling

Mexican.Chef's picture
  Vegetable oil 1 Tablespoon
  Slivered almonds 1⁄4 Cup (4 tbs)
  Ground chuck 3⁄4 Pound
  Chopped white onion 1⁄4 Cup (4 tbs)
  Tomato 1 Large, peeled, seeded, finely chopped
  Tomato paste 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Raisins 2 Tablespoon
  Sliced pimiento stuffed green olives 2 Tablespoon
  Cider vinegar 1 Tablespoon
  Piloncillo 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon

1. Heat oil in 10-inch (25-cm) skillet over medium heat until hot. Add almonds; cook and stir until golden, 2 to 3 minutes. Remove with slotted spoon; drain on paper toweling.
2. Crumble beef into skillet; cook over medium heat, breaking up beef into small pieces, until no longer red, about 5 minutes. Add onion; saute until onion is soft, about 4 minutes. Add tomato, tomato paste and garlic; saute 2 minutes. Stir in remaining ingredients; reduce heat to low. Simmer, covered, 15 minutes.
3. Uncover skillet; increase heat to medium-low. Cook until most of the liquid has evaporated, about 3 minutes. Skim and discard fat. Stir in almonds; let stand, uncovered, just until cool enough to handle.

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