Picadillo Filling

This recipe is part of the recipe for Chiles Rellenos


Makes about 2 cups


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


  1. 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.
  2. 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.
  3. 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.

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