Main Courses  |  Mexican

Picadillo
from "The Book of Mexican Foods"

• 8 ounces ground beef
• 8 ounces lean ground pork
• 2 tablespoons red wine vinegar
• salt and pepper
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 green chili, finely chopped
• 1 pound tomatoes, peeled and chopped
• 1/3 cup raisins
• 1/2 cup slivered almonds
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 tablespoon tomato paste

1. Mix meats together with vinegar, salt and pepper. Heat oil in a large skillet, add onion, garlic and chili and cook 3 minutes, stirring frequently. Add meat mixture and stir over high heat until beginning to brown. Drain off fat.
2. Stir in tomatoes, raisins, almonds, cloves, cinnamon and tomato paste. Simmer 15 minutes, uncovered or until mixture is thick and well blended. Use hot as filling for tortillas, enchiladas, chimichangas, burritos or tacos, or use cold as a filling for empanadas.