Mexican Hash (Picadillo)

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 4  tablespoons olive oil
• 2  lbs lean ground beef
• 2  onions, finely chopped
• 1  garlic clove, chopped
• 2  apples, peeled cored and chopped
• 1  lb  medium tomatoes, peeled seeded and chopped
• 3  jalapenos, seeded and chopped
• 1⁄2 cup raisins
• 1⁄4 cup  pimento stuffed olive, cut in half
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon clove
•  salt and pepper
• 1⁄4 cup  slivered almonds
•  salt and pepper

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.