Tex-Mex Picadillo

By MaryEllen

If you are sick of chili and basic tacos, but still need a big batch of something, I encourage you to give this recipe a try. This mixture is a favorite of many Spanish-speaking countries and there are many versions, but most will include a mixture of beef and pork, plus raisins, almonds and olives. Cubans like this over beans and rice, while Mexicans tend to use it as a filling.

Ingredients

• 2 2 2 tablespoons vegetable oil
• 2 2 2 pounds ground chuck
• 1 1 1 pound ground pork
• 2 2 2 medium yellow onions, peeled and coarsely chopped
• 2 2 2 large garlic cloves, minced
• 2 2 2 jalapeño or Anaheim peppers, seeded and chopped
• 1 1 1 tablespoon chili powder
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon ground cloves
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 cup water
• 1/4 1/4 1/4 cup cider vinegar
• 2 1/2 2 1/2 1/2 cup dark raisins
• 1/4 1/4 1/4 cup slivered almonds
• 1/4 1/4 1/4 cup sliced pitted olives
• to and freshly ground pepper to taste
• to the picadillo with salt and pepper to taste and serve.

Details

Servings 12
Adapted from newsobserver.com

Preparation

Step 1

HEAT the oil over medium high heat in a large heavy pot like a Dutch oven. Add the beef and the pork (you may need to do this in two batches), and brown on each side, about 10 minutes. Don’t overcrowd the pot, as this will cause the meat to steam rather than brown.

ADD the onions, garlic and peppers, stir and cook until softened usually about 5 to 6 minutes. Stir in the chili powder, cinnamon, cloves, cumin, water and vinegar. Add the raisins, almonds and olives; salt and pepper to taste. Bring the mixture to a simmer, cover, and cook for about an hour or until the mixture has thickened. You can also do this in a slow-cooker on high for 4 hours.

Serve with: This stuff is great just ladled over a bowl of rice, but you can also use it as a filling for burritos or stuffing for green peppers. A little coleslaw on the side is all you need.
To drink: Beer would certainly work well with this dish, as would a Spanish Rioja.
Yield: 12 servings.