Picadillo

Photo by Howard L. Puckett

Ingredients

½ cup water
2 (3-inch) cinnamon sticks
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon vegetable oil
1 jalapeño pepper, seeded and finely chopped
1 large garlic clove, minced
¼ cup raisins
+ 7 more ingredients
- 3 tablespoons slivered almonds, toasted
- 1 ½ cups chopped onion
- 1 pound ground sirloin
- 1 ½ cups chopped peeled Granny Smith apple (about 1 large)
- ¼ cup sliced pimento-stuffed olives
- ¾ teaspoon salt
- ¼ teaspoon pepper

Heat the oil in a large Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add jalapeño and garlic, and sauté 1 minute. Add beef to pan, and sauté 3 minutes or until browned, stirring to crumble. Stir in the apple and next 7 ingredients (apple through tomatoes), and bring to a boil...

View full recipe at My Recipes

Comments

Variations on Picadillo

- 1 cup finely chopped onion
- 3 cups hot cooked rice
- 1 tablespoon tomato paste
- 1/3 cup coarsely chopped pimiento-stuffed olives
- +7 other ingredients
- 1 1/4 pounds ground beef
- 1/2 cup raisins
- 1/2 cup beer
- 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
- 2 cloves garlic, minced
- +10 other ingredients
Picadillo
- 4 drops hot sauce
- 1 teaspoon salt
- 1 large tomato, peeled, seeded, and chopped
- 1/4 cup tomato sauce
- 1 small onion, finely chopped
- +12 other ingredients
Picadillo
- 2 tomatoes
- 1/4 teaspoon pepper
- 1 onion
- 1 green bell pepper
- 2 pounds ground beef
- 1/4 teaspoon garlic powder
- 3 cups water
- 1/2 teaspoon ground cumin