Serves: 4
Total Calories: 453
Stir meats in a frying pan over high heat. When they begin to release fat, add onion and garlic. As the meat starts to brown, pour off fat and add all other ingredients except raisins, olives, and almonds. Simmer, covered, 30 minutes. Add water or stock if necessary, but not too much, for when done, the picadillo should be moist but not soupy. Finally, add raisins, olives, and almonds and cook 10 more minutes.
This Picadillo recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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