Picadillo

Recipe

Time

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients

• 2 tablespoons vegetable oil
• 2 large garlic cloves
• 1 medium onion
• 1 pound ground beef
• 2 large tomatoes
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1/8 teaspoon ground cloves
• 1/2 cup pimento stuffed olives
• 1/4 cup capers
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 1/2 cup fresh cilantro leaves

Tools

• large skillet or pot
• lid
• several small bowls
• cutting board
• knives
• stove (not optional)

Preparation

Mix the sugar, salt, cinnamon, cumin, cayenne, and cloves in a small bowl and set aside. Toast the almonds. ¹ Slice the olives, and chop the cilantro. Mix the olives, capers, almonds, raisins, and cilantro in a small bowl and set aside. Chop the tomatoes, place in a small bowl and set aside. Chop the onions and garlic and mix in a small bowl.

Cooking

Heat the oil in a large skillet or pot on medium high. Add the onions and garlic and cook for 2 minutes or until tender. Add the ground beef. Break up the ground beef with a fork or spatula. Cook for about 10 minutes until there is no pink left stirring every once in a while to make sure it cooks evenly. Drain the fat.

Add the tomatoes, vinegar, and spice mix. Lower the temperature to medium and cover. Simmer for 10 minutes.

Turn off the heat. Add the olive mix and serve over white rice.

Notes

1. Toasting the almonds brings out the flavor. This can be done by lining the almonds on aluminum foil and baking for a few minutes in an oven or toaster oven.

Recipe based on "Picadillo" in All the Best Mexican Meals by Joie Warner.