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This is one handy recipe! I often make up a batch, use some for the tortillas and freeze the rest to use for other things, like making an appetizer by filling phyllo cups with the heated mixture or as a filling for a burrito…thinking it might be pretty good with a fried egg on top too!
Make the Picadillo:
1 large onion, chopped fine
3 garlic cloves, minced
2 Tbsp. EVO
1 lb. ground pork
1 lb. lean ground beef
1/3 cup raisins
1 ½ cups tomato sauce (from a tin)
½ cup sliced pimiento-stuffed green olives
¾ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. chili flakes (or to taste)
4 Tbsp. sliced almonds
2 Tbsp. chopped Italian (flat-leaf) parsley
Salt & freshly ground black pepper
Make the Picadillo:
In a large heavy skillet, cook the onion & the garlic in the oil over medium- low heat, stirring, until the onion is softened; add the pork & beef & cook the mixture over medium heat, stirring & breaking up any lumps with a fork, until the meat is no longer pink. Pour off any excess fat; stir in the spices for 30 seconds, then add the raisins, tomato sauce, olives, salt & pepper to taste; simmer, stirring occasionally, for 10 to 15 minutes.
NB: You can make the Picadillo up to 1 or 2 days ahead.
For Serving With Tortillas:
Makes 6 Servings
Twelve 6″ or 7” corn tortillas
Shredded romaine or iceberg lettuce
Thinly sliced red onion or coarsely grated radishes (or some of each)
In a skillet heat ¼” vegetable oil over medium high heat until it’s hot but not smoking & fry the tortillas, 1 at a time for 30 seconds to 1 minute, or until they are crisp & golden; transfer them with tongs as they are fried to a large baking sheet lined with paper towels & keep warm in a 180 F oven.
To serve, place the shells in one layer on plates, divide the Picadillo among them & top with some of the lettuce, onion & radishes if using.
**If you would like to make the crust for empadas, please go to Empadas.
**If you would like to use the Picadillo as a filling for an appetizer, please go to Phyllo Cups.
**If you would like to see my recipe for guacamole, please go to Guacamole.