Pairings: Party Picadillo

Name: Pairings: Party Picadillo
Ingredients: 3 pounds lean ground beef; 1 cup dry red wine; 1/4 cup extra virgin olive oil; 2 cups chopped red onion; 2 cups chopped green bell peppers; 2 jalapenos, seeded and minced; 4 large cloves garlic, minced; 1 cup pitted brine-cured black olives, sliced; 1 cup raisins; 1 tablespoon dried oregano, preferably Mexican; 1 teaspoon ground cumin; 1/2 cup tomato paste; Salt; Cayenne pepper, to taste; 1/2 cup toasted slivered blanched almonds; Rice and beans, pasta or tortillas for serving

16 ingredients

11 steps

Ingredients

3 pounds lean ground beef
1 cup dry red wine
1/4 cup extra virgin olive oil
2 cups chopped red onion
2 cups chopped green bell peppers
2 jalapenos, seeded and minced
4 large cloves garlic, minced
1 cup pitted brine-cured black olives, sliced
1 cup raisins
1 tablespoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 cup tomato paste
Salt
Cayenne pepper, to taste
1/2 cup toasted slivered blanched almonds
Rice and beans, pasta or tortillas for serving

Directions

1

In a bowl, break up the meat with a fork, mix it with the wine and set aside.
2

Heat oil in a large pan over low heat.
3

Add onions, peppers, jalapenos and garlic and saute until tender and barely beginning to brown.
4

Stir in olives and raisins.
5

Increase heat to medium.
6

Add meat and any liquid, and cook, breaking up meat with a fork, until it loses its color and is uniformly crumbly, about 10 minutes.
7

Stir in oregano, cumin, tomato paste, and salt and cayenne pepper to taste.
8

Cover and cook on low 30 minutes.
9

Dish can be prepared in advance to this point and reheated later.
10

It should be moist, so it might need a little water added.
11

Top with almonds, serve with rice and beans, pasta or tortillas.