Oaxacan-style picadillo with almonds, olives, capers, and plantains.
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- 1 medium white onion
- 4 cloves garlic cloves
- 4 medium Roma tomatoes
- ⅓ cup blanched almonds, chopped
- ⅓ cup green olives, sliced
- 2 tbsp capers
- ⅓ cup raisins
- 1 whole ripe plantain, diced
- ½ tsp ground cinnamon
- 0.125 tsp ground cloves
- ½ tsp ground cumin
- 1 tsp salt
- 3 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- 1 medium white onion
- 4 cloves garlic cloves
- 4 medium Roma tomatoes
- ⅓ cup blanched almonds, chopped
- ⅓ cup green olives, sliced
- 2 tbsp capers
- ⅓ cup raisins
- 1 whole ripe plantain, diced
- ½ tsp ground cinnamon
- 0.125 tsp ground cloves
- ½ tsp ground cumin
- 1 tsp salt
- 3 tbsp vegetable oil
Instructions
Cook the plantains
Fry plantain pieces in 1 tbsp oil until golden. Set aside.
Ingredients
- plantain (1 whole)
Sear the meat
Brown beef and pork together. Add onion and garlic. Cook 5 minutes.
Equipment
- large skillet
Ingredients
- beef (1 lb)
- pork (½ lb)
- onion (1 medium)
- garlic (4 cloves)
Add the ingredients
Blend tomatoes, add to meat. Add almonds, olives, capers, raisins, spices. Simmer 20 minutes. Fold in fried plantain.
Equipment
- large skillet
Ingredients
- tomatoes (4 medium)
- almonds (⅓ cup)
- olives (⅓ cup)
- raisins (⅓ cup)
- cinnamon (½ tsp)
Plate the over rice
Serve with rice or use as filling.
Before you cook
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