Recipe: Picadillo (Mexican Hash Dip)

PICADILLO (MEXICAN HASH DIP)

1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced onions
2 cloves garlic
1 cup water
1/4 green bell pepper, chopped
4 tomatoes, peeled and chopped
1 small can tomato paste
2 jalape os, chopped
1 package chopped pecans or slivered almonds
1 cup raisins
Salt (to taste)
corn chips (for servings)

Brown meat, crumbling it as it cooks; drain excess fat.

Grind onion and garlic in mortar and add enough water to make a pourable paste.

Add onion mixture to meat. Add remaining water, and other ingredients. Simmer for 30-40 minutes.

Serve hot with corn chips.

Source: South Texas Mexican Cook Book by Lucy Garza