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What You Need:
(To Make: 4 to 6)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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3. Simmer, uncovered, over low heat for 20 minutes, stirring occasionally.
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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.
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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.
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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.
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