Prep 15 mins
Cook 25 mins
Picadillo can be used to stuff green peppers, rolled in a tortilla (add cheese), or used as an appetizer served with fresh hot tortillas or corn chips, Make small masa cakes about a dollar size put on some picadillo and soft cheese and salsa MMmm. It has many uses and is a traditional filling in Mexico
- 1 lb lean ground beef
- 1⁄2 cup onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, peeled & chopped
- 1 medium apple, cored,peeled & chopped
- 1⁄3 cup raisins
- 2 tablespoons pimento stuffed olives, thinly sliced
- 1 1⁄2 tablespoons fresh jalapeno peppers, finely chopped
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon ground cloves
- 1⁄4 cup toasted slivered almonds
- In a skillet cook the meat, onions and garlic until the meat is browned and the onions are tender.
- Add remaining ingredients to the skillet (except the almonds) mix well and simmer covered for 20 minutes.
- Stir in the toasted almonds, cook uncovered for 2 more minutes.
I had this years ago when on a mission trip to Mexico. I was very glad to see this posted. I put the filling in tortillas with a little MJ cheese and rolled up. Spicy and so yummy. Brought back some very fond memories. Thanks Bergy.
Truly, a dish that brings the taste of Old Mexico to your kitchen. We love picadillo, and we really loved this one. Easy to assemble, and easy to prepare, and very easy to eat!!! I served it as an appetizer with tostadas. It was enough to feed the family without overfeeding them before dinner. We loved the flavors of the cinnamon, cloves, and cumin mixed together with the raisins, apple and olives. I recommend this dish to anyone wanting to make a delightful meal or appetizer.
This was delicious! I used it as a filling for soft, hand made corn tortillas. Yum!