Tuesday, November 20, 2012

Picadillo Recipe

I started making this when I was living in Germany.  I think I served it as a sort of starter with corn chips or as a casserole with corn chips and perhaps sour cream.

2 pounds ground beef browned well with one large onion, diced, and 3 T oil.

After browning (and removing extra beef grease) add one large diced tomato (I added two 14 ounce cans of diced tomatoes because it seemed dry), 2 mashed cloves of garlic

Then add the spices: 4 T vinegar, 1 teaspoon sugar, 2 teaspoons cinnamon, pinch of ground cloves, half teaspoon cumin, 2 teaspoons salt (could be less) 3/4 cup raisins.

Simmer gently for 30 minutes and then add 1 cup blanched, slivered almonds and I cup of green stuffed olives (salty).   Heat thru.

I had it just like this in a bowl for dinner last night and it "needed" something to be a complete meal.  I may add some of the garbanzo beans I cooked last month and put into the freezer.

It is very salty because of the olives.  But, for me, salt is good as it forces me to drink water and, right now, I am dehydrated (muscles cramping).

Feel free to add tomato sauce or salsa to this.  I remember it being more saucy.


Tracy said...

My grandmother used to make Picadillo, and freeze it in meal size portions. Never got her recipe though, my mom may have it. Brings back memories, I can almost smell and taste it. Good comfort food.

carolph said...

This would be good to make after everyone has tired of the turkey. Thanks for including your recipe.