This version of Picadillo is spicy with a hint of sweetness.
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Picadillo II
- Total Time: 45 Min
- Yield: 6 1x
- Cuisine: Tex-Mex
Ingredients
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1 pound lean ground beef
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1/2 pound ground pork
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1 medium onion, chopped
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1 large fresh tomato, peeled and chopped OR 1 cup solid-pack canned tomatoes
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2 large garlic cloves, crushed
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1 tablespoon tomato paste
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1/2 cup beef or chicken stock
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1/2 cup dry white wine
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1 teaspoon sugar
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 pinch ground cloves
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1/2 teaspoon cayenne pepper
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1/4 teaspoon ground cumin
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1/3 cup raisins (soaked in 1/4 cup hot stock, then drained)
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1/4 cup chopped black olives
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1/2 cup slivered, toasted almonds
Instructions
- Over medium heat, brown the ground beef and pork with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except almonds.
- Simmer over medium-low heat for 25 to 30 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.
- Garnish with toasted almonds.
- Makes about 4 servings.
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