Recipe(tried): Picadillo (for tacos, lasagnas & casseroles)

Picadillo

2 tablespoons of oil
400 grams / 1 lb of lean beef mince
1 onion
1 to 2 cloves of garlic
1 to 2 teaspoons of minced chilli or to taste
225 gram / 8 oz can of whole peeled tomatoes
1 1/2 tablespoons of tomato paste
1/4 teaspoon of ground cumin
1/2 cup of raisins
1 cup of beef stock or water
1 tablespoon of cornflour
6 to 8 green olives
1 to 2 tablespoons of capers
1/4 cup of flaked roasted almonds

Peel the onion and garlic, finely chop the onion, and crush the garlic cloves. In a large pan or saucepan heat the oil and add the mince. Cook over a medium heat until well browned. Add the onion, garlic and chilli and stir through. Note that chillies and chilli seasonings differ greatly in strength. Vary the amount of chilli to suit your taste buds. Cover and sweat for 2 to 3 minutes. Stir through the tomato paste and whole peeled tomatoes with juice, cumin and raisins. Barely cover the mixture with beef stock and simmer for 30 minutes. The amount of stock added will determine the consistency. Lightly thicken with cornflour mixed with a little cold water. Add chopped olives, capers and heat through. Add salt and pepper to taste and garnish with flaked almonds.
(Serves 4)