This is one handy recipe! When I make up a batch, I’ll use some for tortillas and freeze the rest to use for other things, like making appetizers using phyllo cups filled with the heated mixture and topping with guacamole or as as a filling for a burrito…thinking it might be tastu with a fried egg on top!
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.
Helpful tip: 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 and fry the tortillas, 1 at a time for 30 seconds to 1 minute, or until they are crisp and golden; transfer them with tongs as they are fried to a large baking sheet lined with paper towels and keep warm in a 180 F oven.
To serve, place the shells in one layer on plates, divide the Picadillo among them and top with some of the lettuce, onion and radishes if using.
Helpful link to Empadas/Empanadas. And to use the Picadillo as a filling for an appetizer Phyllo Cups. And to my Guacamole.
