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 thinly sliced pimiento-stuffed green olives|
|1||tablespoon cider vinegar|
|1||teaspoon dark brown sugar|
|1/4||teaspoon teaspoon ground cinnamon|
|1/8||teaspoon ground cumin|
|1/8||teaspoon ground cloves|
- 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.
Check out more recipes for Mexican