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Picadillo; Main Dish
Topic Started: Jan 28 2006, 11:19 PM (60 Views)
Mike
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Fly Catcher
1 tsp vegetable oil
1 1/2 cups chopped onion
1 jalapeno pepper, seeded and finely chopped
1 large garlic clove, minced
1 pound ground sirloin
1 1/2 cups chopped peeled Granny Smith apple (about one large)
1/2 cup water
1/4 cup sliced pimento-stuffed olives
1/4 cup raisins
3/4 tsp salt
1/4 tsp black pepper
2 (3-inch) cinnamon sticks
1 (14.5-ounce) can diced tomatoes, undrained
3 Tbsp slivered almonds, toasted

Heat oil in a large Dutch oven over medium-high heat. Add onion, and saute 3 minutes. Add jalapeno and garlic, and saute one minute. Add beef and saute three minuted or until browned, stirring to crumble.

Stir apple and next 7 ingredients into beef mixture, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until sauce is slightly thick. Remove from heat, and discard cinnamon sticks. Stir in roasted almonds.

Makes 5 servings, 1 cup each. Serve with warm flour tortillas.
 
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