Tuesday, August 7, 2012

Mexico: Picadillo (Ground Beef with Apples, Olives, and Almonds)


olive oil
500 g ground beef
1 medium onion, minced
1 garlic clove, minced

250 g tomatoes, diced
1 apple, diced
1-2 tbsp chopped green chilies (or to taste)
1/4 cup raisins
2 tbsp quartered olives
pinch of cinnamon
pinch of allspice
2 tbsp slivered almonds

Heat 1-2 tsp of oil over medium-high heat. Add the meat and brown, breaking it up with the back of a spoon. Add onion and garlic and cook until translucent. Add remaining ingredients, except almonds. Season to taste with salt and pepper, mix well, and simmer, uncovered, over low for about 20 minutes. In a small skillet, heat 1 tsp olive oil over medium-low heat. Add almonds and roast until golden brown. Add to the meat mixture and heat through. Serve with regular rice or Arroz Verde (Green Rice).

(recipe adapted from: "Mexikanisch kochen" by Beate Engelbrecht and Ulrike Keyser)

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