Picadillo Recipe
Summary
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 4 Clove (5gm), crushed | |
| Lean ground beef | 1 1/2 Pound | |
| Tomatoes | 3 Large, chopped | |
| 1 medium-size green pepper, chopped | ||
| Raisins | 3/4 Cup (16 tbs) | |
| 1/2 cup sliced pimiento-stuffed olives | ||
| Salt | 1 Teaspoon | |
| Vinegar | 2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 20 (6-inch) flour tortillas Vegetable oil Commercial taco sauce | ||
Directions
Heat olive oil in a large skillet; add onion and garlic, and saute until tender.
Add ground beef; cook over medium heat until browned, stirring to crumble.
Drain off pan drippings.
Add next 7 ingredients; stir well.
Simmer, uncovered, 20 to 25 minutes, stirring occasionally, until most of the liquid is gone.
Fry tortillas, one at a time, in 1/4 inch hot oil (375°) for 5 seconds on each side or just until softened.
Drain tortillas on paper towels.
Spoon 2 to 3 tablespoons beef mixture on each tortilla; roll up tightly.
Place on serving dish.
Serve with taco sauce.
Add ground beef; cook over medium heat until browned, stirring to crumble.
Drain off pan drippings.
Add next 7 ingredients; stir well.
Simmer, uncovered, 20 to 25 minutes, stirring occasionally, until most of the liquid is gone.
Fry tortillas, one at a time, in 1/4 inch hot oil (375°) for 5 seconds on each side or just until softened.
Drain tortillas on paper towels.
Spoon 2 to 3 tablespoons beef mixture on each tortilla; roll up tightly.
Place on serving dish.
Serve with taco sauce.
Chef
