Picadillo Taco Filling

2 TBS of oil
1 lb of lean beef, minced
1 onion
1 clove of garlic
1 teaspoon minced chile (or to taste)
1 can (8 oz) of whole peeled tomatoes
1 1/2 TBS of tomato paste
1/4 tsp of grnd cumin
1/2 cup of raisins
1 cup of beef stock or water
1 TBS of cornflour
6 green olives
1 TBS of capers
1/4 cup of flaked roasted almonds

Directions:

Peel the onion and garlic, then finely chop them into small pieces.

In a large pan or saucepan, heat the oil and add in the minced items.

Cook over medium heat until well browned.

Add the onion, garlic, and chile, stirring through.

Cover and allow to sweat for 2 - 3 minutes.

Stir through the tomato paste and the whole peeled tomatoes with juice, cumin, and raisins.

Barely cover the mixture with beef stock and allow to simmer for 30 minutes. (The amount of stock added will determine the consistency.)

Lightly thicken with cornflour (cornstarch) mixed with a little cold water.

Add the chopped olives and capers, then heat through.

Add salt and pepper to taste and garnish with the flaked almonds.

Notes:

Chiles and chile seasonings vary a great deal in strength. Vary the amount of chile in the recipe to suit your taste.

Serves 4 people