TLC Cooking "Picadillo Filling"

Picadillo Filling

YIELD Makes about 2 cups
See Cooking Videos

INGREDIENTS

1	tablespoon vegetable oil
1/4	cup slivered almonds
3/4	pound ground beef
1/4	cup finely chopped white onion
1	large tomato, peeled, seeded and finely chopped
1	tablespoon tomato paste
1	clove garlic, minced
2	tablespoons raisins
2	tablespoons thinly sliced pimiento-stuffed green olives
1	tablespoon cider vinegar
1	teaspoon dark brown sugar
1/4	teaspoon salt
1/4	teaspoon teaspoon ground cinnamon
1/8	teaspoon ground cumin
1/8	teaspoon ground cloves

PREPARATION:

Heat oil in large skillet over medium heat. Add almonds; cook and stir 2 to 3 minutes or until golden. Remove; drain on paper towels.
Crumble beef into skillet. Brown beef 5 minutes; stir often. Add onion; cook and stir 4 minutes or until softened. Add tomato, tomato paste and garlic. Cook and stir 2 minutes. Stir in remaining ingredients. Cover and simmer over low heat 15 minutes.
Uncover skillet; cook over medium-low heat 3 minutes or until most of liquid has evaporated. Skim and discard fat. Stir in almonds. Let stand until cool enough to handle.

This recipe appears in: Chiles Rellenos / Mexican

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.