Picadillo

8 servings Prep: 20 mins, Cooking: 50 mins
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The filler tortillas and chimichanga's.

By Food24 April 16 2010
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Ingredients (17)

1.3 kg ground beef — lean,
1 kg tomatoes
300 g onion — finely chopped
300 g green pepper — finely chopped
150 g olives — green, pitted, halved
150 g capers
100 g anchovy fillets
4 lemons — zest and juice
3 tsp cardamom — deeds only
7 cloves garlic — cloves
1 tsp cinnamon — ground
1 tsp allspice — ground
2 bay leaves — fresh
1 tsp cayenne pepper
black pepper — freshly ground
salt — to taste
olive oil — extra virgin
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Method:

In a large pot, heat 1 tablespoon of olive oil over medium heat and saute the onion and green pepper until the onions are transparent – transfer the onion mixture to a bowl and set aside.

Make sure the pot is clean enough for frying and then heat olive oil and brown the ground beef as per my earlier advice.

In a separate pot, combine the olives, capers, vinegar, salt, pepper, cinnamon, allspice, bay leaves and cayenne pepper and simmer over medium heat for 10 minutes.

Spoon the olive and the onion mixture into the pot with the ground beef and all the garlic cloves.

Add the drained tomatoes and cook for about 40 minutes over medium heat stirring occasionally.

This is Picadillo – an essential ingredient to many of the dishes.



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