Recipe(tried): A Fancy Picadillo for a Mexican Party.

Picadillo in Cuba and Puerto Rico is an everyday fare. As a result, cooks have no time or inclination to prepare different recipes that might surprise the palate of some family members. Regardless of that, Mexicans are famous for their use of this simple recipe, with a product that might do honor to an Arab feast. Here is a very fancy Picadillo dish that might be served over white rice or as stuffing for one of our favorite EMPANADAS. Buen Provecho!

Picadillo
This version of Picadillo is spicy with a hint of sweetness.

1 lb. lean ground beef
1/2 lb. good quality ground pork
1 medium onion, chopped
1 large fresh tomato, peeled and chopped or 1 cup solid-pack canned tomatoes
2 large garlic cloves, crushed
1 tsp tomato paste
1/2 cup beef stock, chicken stock or water
1/2 cup dry white wine
1 tsp sugar
1 tsp salt
1 tsp ground cinnamon
1 pinch ground cloves
1/2 tsp cayenne pepper
1/4 tsp ground cumin
1/3 cup raisins (plumped in 1/4 cup hot stock)
1/4 cup chopped black olives
1/2 cup slivered toasted almonds

Over medium heat, brown the ground beef and pork with the onion and garlic.

Drain accumulated meat juices, and add remaining ingredients except almonds. Simmer over medium-low heat for about 25 to 30 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary. Garnish with toasted almonds.

Makes about 4 servings