Classic Picadillo Filling Recipe - Authentic & Flavorful

INGREDIENTS

1 tablespoon vegetable oil 1/4 cup slivered almonds 3/4 pound ground beef 1/4 cup finely chopped white onion 1 large tomato, peeled, seeded and finely chopped 1 tablespoon tomato paste 1 clove garlic, minced 2 tablespoons raisins 2 tablespoons thinly sliced pimiento-stuffed green olives 1 tablespoon cider vinegar 1 teaspoon dark brown sugar 1/4 teaspoon salt 1/4 teaspoon teaspoon ground cinnamon 1/8 teaspoon ground cumin 1/8 teaspoon ground cloves

PREPARATION:

1. Heat oil in large skillet over medium heat. Add almonds; cook and stir 2 to 3 minutes or until golden. Remove; drain on paper towels.
2. Crumble beef into skillet. Brown beef 5 minutes; stir often. 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. Cover and simmer over low heat 15 minutes.
3. Uncover skillet; cook over medium-low heat 3 minutes or until most of liquid has evaporated. Skim and discard fat. Stir in almonds. Let stand until cool enough to handle.

This recipe appears in: Chiles Rellenos  /  Mexican