A Bit Of Recipeblogging On An Otherwise Inconsequential Day
The XMBD NMSE made a particularly toothsome dish called Picadillo. Being a sharing kind of blogger, I asked if she'd pass the recipe along for posting, which she did. At which point I turn the post over to her:
Here's the recipe - I usually double it. I also go heavier on the spices (except salt) and usually use 3 - 4 cloves of garlic. When Mom makes it, she adds a small can of diced green chile peppers.
1 lb lean ground beef
1 large onion, chopped
1 clove garlic, crushed
1 can (16 oz) diced tomatoes
1/2 cup raisins
1 medium/large Granny Smith apple, diced
1 tsp. chili powder
1 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. pepper
Splash of canola oil to brown onions & garlic.
Sandwich (small) size pita bread
Container of sour cream for topping
In large skillet over medium heat brown onions and garlic in canola oil. Add ground beef and stir until browned. Drain off fat. Stir in tomatoes, apples raisins and spices. Reduce heat and stir to keep from sticking to bottom until apples are tender (15 - 20 minutes). Transfer to a ceramic serving bowl (preferably one with a lid).
About 10 minutes before ready to eat, wrap pitas in foil and warm at 350 for those 10 minutes.
When ready, cut pitas in half, line insides with sour cream and fill with the meat mixture. Eat and enjoy!
Of note, the mixture is better the longer it has to meld, so it's a great make-ahead and reheat, and leftovers the next day (if there are any!) are terrific.
A variation for those not allergic: brown 1/4 cup slivered almonds in 1 Tbl. of oil and sprinkle on top. Serve over rice.
UPDATE: It figures there's a Wikipedia page on this. Go thou, and be further enlightened. The olives sound good.