Prep 25 mins
Cook 20 mins
This is a delicious and unusual appetizer. I got this from a lady I once worked with who was a marvelous cook. It is served with corn chips (the Scoops work the best). I also have adapted this to be the filling for a chile relleno I tasted in a restaurant in Lubbock, TX. I am adding that recipe also. This is really easy to make and it is so different because the raisins and almonds give such an unusual taste and texture. Try it, I am sure you will like it. Oh yes, it makes quite a lot.
- 2 1⁄2 lbs ground round
- 1 lb ground lean pork
- 3 large onions, chopped
- 5 -6 garlic cloves, chopped
- 6 large tomatoes, skinned, deseeded & diced
- 1 (5 ounce) package almonds, chopped
- 1 cup golden raisin, seedless
- 1 (4 ounce) jar jalapeno peppers, drained and diced
- 3 teaspoons oregano
- 1 teaspoon salt, add (to taste)
- 1⁄2 teaspoon cracked pepper, add (to taste)
- 1⁄2 cup flour
- Saute' pork & beef with chopped onions until meat is brown. Do not let onions brown.
- Add Garlic, tomatoes, almonds, raisins, jalapeno peppers, oregano, salt and pepper. Simmer until tomatoes are done.
- Sprinkle with flour and stir until thick enough to dip. Do not add any water. The juice from the meat and tomatoes should be sufficient.
- Serve hot in a chafing dish aand cip with corn chips.