Mexican Picadillo Stuffing
|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|
|Ground cloves||1⁄4 Teaspoon|
|Mexican chocolate/Unsweetened chocolate||1 Ounce, melted|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|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.