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Picadillo Filling

  • 4servings
  • 1524calories

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon vegetable oil

  3. 1/4 cup slivered almonds

  4. 3/4 pound ground beef

  5. 1/4 cup white onions -- finely chopped

  6. 1 large tomato -- peeled and seeded,

  7. -- finely chopped 1 tablespoon tomato paste

  8. 1 clove garlic -- minced

  9. 2 tablespoons raisins

  10. 2 tablespoons pimento stuffed green olives -- thinly sliced

  11. 1 tablespoon cider vinegar

  12. 1 teaspoon dark brown sugar

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon ground cinnamon

  15. 1/8 teaspoon ground cumin

  16. 1/8 teaspoon ground cloves

Instructions Jump to Ingredients ↑

  1. Makes 2 cups.

  2. Heat oil in large skillet over medium heat. Add almonds; cook and stir 2 to 3 minutes until golden. Remove, drain on paper towels.

  3. Crumble beef into skillet. Brown beef 5 minutes; stir often and break into fine pieces. 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 except almonds. Cover and simmer over low heat 15 minutes.

  4. Uncover skillet; cook over medium-low heat 3 minutes until most of liquid has evaporated. Skim and discard fat. Stir in almonds. Let stand until cool enough to handle.

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