Total Time
40mins
Prep 15 mins
Cook 25 mins

Picadillo is wonderful. Don't be put off by the spicing. This comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.

Ingredients Nutrition

Directions

  1. Heat the oil in a large heavy skillet and brown the meat.
  2. Add the onions and garlic.
  3. When brown add all the other ingredients except the almonds.
  4. Season with salt and pepper.
  5. Simmer gently uncovered until much of the liquid has evaporated.
  6. Toast the almond slivers in a little olive oil until golden.
  7. Place on top on the picadillo and cook a few moments longer.

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