Picadillo (Spicy Beef)

Recipe Ingredients

1 lb	454g / 16oz	Lean beef - chopped coarse
1 lb	454g / 16oz	Onion - chopped fine (medium)
2 lbs	908g / 32oz	Fresh tomatoes - peel, chop (large)
1		Garlic - crushed
2 tablespoons	30ml	Vinegar
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Ground cinnamon
1		Cloves
1/4 teaspoon	1.3ml	Cumin - ground
1 teaspoon	5ml	Salt
1/2 cup	80g / 2.8oz	Seedless raisins
1/2 cup	46g / 1.6oz	Almonds - blanched, slivered

Recipe Instructions

Brown meat over medium heat. After meat begins to cook and some of the fat begins to cook out, add the onion.

Cook until onion is translucent. Drain off excess fat, if any.

Add all remaining ingredients except almonds.

Simmer for about 30 minutes.

Add the almonds just before serving as garnish for top of dish.

Source:
Mary Urrutia Randelman "Memories of a Cuban Kitchen"

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