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Picadillo II

This version of Picadillo is spicy with a hint of sweetness.
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 medium onion, chopped
  • 1 large fresh tomato, peeled and chopped OR 1 cup solid-pack canned tomatoes
  • 2 large garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1/2 cup beef or chicken stock
  • 1/2 cup dry white wine
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/3 cup raisins (soaked in 1/4 cup hot stock, then drained)
  • 1/4 cup chopped black olives
  • 1/2 cup slivered, toasted almonds
Over medium heat, brown the ground beef and pork with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except almonds.

Simmer over medium-low heat for 25 to 30 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.

Garnish with toasted almonds.


Makes about 4 servings.

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