PICADILLO
4 to 6 servings
This dish is sometimes served as is, with bowls of garnishes such as grated cheese, shredded lettuce, guacamole, and chopped tomatoes on the side. It is also a tasty filling for Burritos, Tacos, Tostadas, enchiladas, or Chiles Rellenos.
Add to a large skillet over medium-high heat:
- 1 pound lean ground beef
- 8 ounces fresh chorizo
Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add:
- 1 onion, chopped
Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with:
- 2 garlic cloves, minced
- 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
- 1 tablespoon cider vinegar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- Pinch of sugar
- Pinch of ground cloves
- 1 bay leaf
Simmer, covered, for 30 minutes. Add:
- ½ cup raisins
- (½ cup slivered almonds)
- (½ cup pitted green olives, chopped)
Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.