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  Added: Oct 20, 2006  •  Visited (2387)  •  Print version Print this recipe (115)  •  eMail recipe eMail recipe (4)  •  Write review  •  Not rated Rate this recipe
 
Ground Beef With Apples, Olives And Almonds
(Picadillo)
What You Need:
  • 3 tablespoons olive oil
  • 2 pounds ground beef, preferably sirloin or top round
  • 1 cup coarsely chopped onions
  • ¼ teaspoon finely chopped garlic
  • 3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup coarsely chopped, drained, canned Italian tomatoes
  • 2 medium cooking apples, peeled, cored and coarsely chopped
  • 3 canned jalapeno chilies, drained, rinsed in cold water, seeded and cut crosswise into 1/8-inch-thick slices
  • ½ cup seedless raisins
  • 10 pimiento-stuffed green olives, cut crosswise into halves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • ½ cup blanched slivered almonds

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of the olive oil over high heat until a light haze forms above it. Add the ground beef and cook it, stirring constantly to break up any lumps.

    2. When the beef shows no sign of pink, stir in the onions and garlic. Reduce the heat to moderate and cook for 4 or 5 minutes before adding the tomatoes, apples, chilies, raisins, green olives, cinnamon, cloves, salt and pepper.

    3. Simmer, uncovered, over low heat for 20 minutes, stirring occasionally.

    4. In a small skillet heat the remaining 1 tablespoon of oil over moderate heat, tipping the skillet to coat the bottom evenly. Add the almonds and fry them for 2 or 3 minutes, or until they are golden brown.

    5. Be careful not to let them burn. Spread the almonds on a double thickness of paper towels to drain. Then stir them into the "Picadillo" a few minutes before serving it.

    6. "Picadillo" may be served as a main-dish course, accompanied by rice or beans. Or it may be used as filling for tamales, tacos or green peppers.

    To Make: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Meat & Poultry » Beef
    Dish » Main Courses

     





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