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Mexican Picadillo
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1
Reviews
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By:
Phyllis Richards
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Mexican Picadillo Recipe marries beef and pork with parsley, garlic, onions, green pepper, apple, celery, jalapeno pepper, tomatoes, raisins, red wine, cinnamon, cloves and ginger to create a great filling or cover for rice.
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INGREDIENTS
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1/2 cup fresh parsley, cleaned and trimmed (1/4 cup
chopped)
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1 clove garlic
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1 pound beef, cut in l-inch
cubes
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1 pound pork, cut in l-inch
cubes
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2 onions, peeled and
quartered
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1 green pepper, trimmed and
cut in l-inch pieces
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1 tablespoon oil
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1 apple, pared, cored, and quartered
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1 stalk celery, trimmed and
cut in l-inch pieces
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1 or more jalapeno peppers
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1 can (28 ounces) whole tomatoes
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1/2 cup raisins
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1/2 cup dry red wine
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1/8 teaspoon cinnamon
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1/8 teaspoon cloves
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1/8 teaspoon ginger
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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DIRECTIONS
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1:
Using steel blade of food processor, process parsley until chopped and set aside. Add garlic and process until minced. Add meat in 1/2-pound batches and process until finely chopped and set aside. Still using steel blade, separately process onions and
green pepper until chopped. In a large skillet, cook onion and green pepper in oil until soft. Add chopped meat and cook until no longer pink.
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2:
Still using steel blade, separately process apple and celery until chopped and add to meat mixture.
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3:
Drain jalapeno peppers and remove seeds. Using steel blade, process until finely chopped and add to meat mixture. Drain tomatoes. Add juice to meat mixture and process tomatoes with steel blade until chopped. Add to meat.
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4:
Add remaining ingredients and simmer uncovered for 30 minutes longer until flavors are well blended and filling is slightly thickened. Serve over a bed of rice.
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