Mexican Picadillo

Name: Mexican Picadillo
Ingredients: 2 tablespoons olive oil; 1 onion diced; 2 cloves garlic minced; 600 grams ground beef; 3 tomatoes peeled and diced; 300 milliliters tomato puree canned; 1/2 cup chicken broth; salt and pepper; 3/4 cup peas small can; 2 carrots diced; 3/4 cup almonds chopped; 1 cup cactus acitron, candied, may substitute candied pineapple; 3/4 cup raisins; 2 bay leaves; 1 tablespoon herbs Italian

15 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
600 grams ground beef
3 tomatoes peeled and diced
300 milliliters tomato puree canned
1/2 cup chicken broth
salt and pepper
3/4 cup peas small can
2 carrots diced
3/4 cup almonds chopped
1 cup cactus acitron, candied, may substitute candied pineapple
3/4 cup raisins
2 bay leaves
1 tablespoon herbs Italian

Directions

1

Saute the onion in oil for a few minutes, then add the garlic and the meat. Stir the meat until it separates and cooks but without browning, approximately 5 minutes.
2

Add the tomato, tomato puree, broth, salt and pepper. Increase the heat and when it reaches a boil lower to low heat.
3

Add the peas, carrots, acitron and almonds. Mix well and cook, covered, on low heat for 5 minutes.
4

Remove from heat, add the raisins, bay leaves and herbs approximately 15 minutes before serving. Remove the bay leaf.