Picadillo
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Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Super easy
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For 1 Person(s)
Cream
- 3 tablespoons melted lard or vegetable oil
- 1 medium white onion, finely chopped
- 4 garlic cloves, peeled and finely chopped
- 1 1/4 pounds tomatoes, finely chopped
- 3 black peppercorns, crushed
- 3 cloves, crushed
- 1/2 teaspoons dried thyme or twice as much fresh leaves
- 1/2 teaspoons dried marjoram or 1 t. fresh leaves
- 1 tablespoons dried Oaxacan oregano leaves or ½ T. Mexican oregano
- 2 Mexican bay leaves or 1 bay laurel, finely crumbled
- 1/2 cups raisins, roughly chopped
- 20 almonds, skinned and roughly chopped
- 1 tablespoons large capers, roughly chopped
- 10 green pitted olives, roughly chopped
- 3 cups meat (pork, beef, chicken or mixture), cooked, shredded and chopped
- 1/2 cups (approximately) reserved meat broth
- 1 tablespoons pineapple or other fruity vinegar (optional)
- 1 Salt to taste
- 2 tablespoons sugar, or to taste
Picadillo Directions
- Heat the lard in a wide pan or deep skillet and fry the onion and garlic until translucent. Add the tomatoes and fry over fairly high heat until reduced and thickened.
- Stir in the herbs, spices, raisins, almonds, capers, and olives and cook over medium heat for about 5 minutes. The mixture should be fairly dry. Add the meat and the rest of the ingredients and continue cooking until all the ingredients are well combined. The mixture should be moist, not juicy, and shiny.
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