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Mexican Picadillo Stuffing

Chicken.Maximus's picture
  Lard/Olive oil 2 Tablespoon
  Onion 1 Large, minced
  Garlic cloves 2 Large, minced
  Seeded jalapeno 8 , minced
  Ground pork/Ground beef 2 Pound
  Tomatoes 3 Medium, peeled, seeded and coarsely chopped
  Pitted green olives/Pitted black olives 1⁄3 Cup (5.33 tbs), quartered
  Raisins 1⁄3 Cup (5.33 tbs), plumped in tepid water for 15 minutes
  Slivered almonds 1⁄3 Cup (5.33 tbs), toasted
  Acitron/Glazed fruit 1⁄4 Cup (4 tbs), coarsely chopped
  Red wine vinegar/Sherry wine vinegar 1 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Mexican chocolate/Unsweetened chocolate 1 Ounce, melted
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Eggs 2 , lightly beaten

Melt lard in heavy large skillet over low heat.
Add onion, garlic and chilies.
Cover and set aside, stirring occasionally, 10 minutes.
Increase heat to medium high, add pork and saute until browned, breaking up with fork.
Reduce heat and stir in tomatoes, olives, raisins, almonds, acitron or glaceed fruit, vinegar, cinnamon and cloves and simmer, stirring occasionally, 15 minutes.
Mix in chocolate.
Remove from heat and stir in breadcrumbs.
Season with salt and pepper.
Remove any excess fat with a bulb baster.
Let cool completely before stirring in eggs.
Refrigerate before using.

Recipe Summary

Side Dish

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