I was looking for a way to use up some of the leftover chipotle peppers in adobo sauce that were sitting in my fridge when I came across picadillo. Picadillo has an interesting combination of flavours. In addition to the chipotles in adobo sauce, it contains cinnamon, raisins and sometime green olives. This dish is spicy hot, savory and sweet all rolled into one. I tried it without the olives this time but next time they will be going in. This recipe made a lot so I will be bringing it to work with me for lunches.
1 pound ground beef (or pork)
1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (chopped)
1 teaspoon chili powder
1 teaspoon cumin (ground)
1 28 ounce can of diced tomatoes
2 chiptole chilies in adobo sauce (chopped)
1/2 teaspoon cinnamon
1 teaspoon brown sugar
1 teaspoon almonds (ground)
1 bay leaf
salt and pepper to taste
1/2 cup raisins
2 tablespoons cilantro (chopped)
1/4 cup green olives (chopped, optional)
1. Brown the ground meat in a pan and discard the grease.
2. Set the cooked meat aside.
3. Heat the oil in the pan.
4. Add the onions ans saute until translucent.
5. Add the garlic and saute until fragrant.
6. Add the chili powder and cumin and saute until fragrant.
7. Add the meat, tomatoes, chipotles, cinnamon, sugar, almonds and bay leaf.
8. Cover and simmer for 40 minutes.
9. Add the raisins and simmer for another 5 minutes.
10. Add the cilantro and olives and remove from the heat.
Black Bean, Corn and Quinoa Picadillo Tacos