Mexican Picadillo Stuffing Recipe
Ingredients
| 2 tablespoons lard or olive oil | ||
| Onion | 1 Large, minced | |
| Garlic | 2 Clove (5gm), minced | |
| 8 seeded jalapeno chilies, minced | ||
| 2 pounds ground pork or beef | ||
| 3 medium tomatoes, peeled, seeded and coarsely chopped | ||
| 1/3 cup pitted green olives or black olives, quartered | ||
| 1/3 cup raisins plumped in tepid water for 15 minutes | ||
| Slivered almonds | 1/3 Cup (16 tbs), toasted | |
| 1/4 cup acitron or glaceed fruit (optional), coarsely chopped | ||
| 1 teaspoon red wine vinegar or Sherry wine vinegar | ||
| Cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 1 ounce Mexican chocolate or unsweetened chocolate, melted | ||
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| 2 eggs, lightly beaten | ||
| Salt | To Taste | |
Directions
Melt lard in heavy large skillet over low heat.
Add onion, garlic and chilies.
Cover and set aside, stirring occasionally, 10 minutes.
Increase heat to medium high, add pork and saute until browned, breaking up with fork.
Reduce heat and stir in tomatoes, olives, raisins, almonds, acitron or glaceed fruit, vinegar, cinnamon and cloves and simmer, stirring occasionally, 15 minutes.
Mix in chocolate.
Remove from heat and stir in breadcrumbs.
Season with salt and pepper.
Remove any excess fat with a bulb baster.
Let cool completely before stirring in eggs.
Refrigerate before using.
Add onion, garlic and chilies.
Cover and set aside, stirring occasionally, 10 minutes.
Increase heat to medium high, add pork and saute until browned, breaking up with fork.
Reduce heat and stir in tomatoes, olives, raisins, almonds, acitron or glaceed fruit, vinegar, cinnamon and cloves and simmer, stirring occasionally, 15 minutes.
Mix in chocolate.
Remove from heat and stir in breadcrumbs.
Season with salt and pepper.
Remove any excess fat with a bulb baster.
Let cool completely before stirring in eggs.
Refrigerate before using.
Chef
