Slow-Cooked Picadillo
This slow-cooked picadillo is a flavorful and spicy beef mixture with raisins, olives, and almonds, perfect for tacos, enchiladas, or as a dip.
Equipment
- 4-quart slow cooker
- Heavy skillet
- spoon
Ingredients
- ¾ pound ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 14-ounce can diced tomatoes with green chiles (undrained)
- 3 tbsp tomato paste
- ½ cup beef stock
- ½ cup raisins
- 2 tsp chili powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 tbsp vinegar
- ¼ tsp cinnamon
- ¼ cup sliced pimento-stuffed green olives
- ¼ cup slivered almonds
Instructions
- In a heavy skillet, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink.
- Stir frequently to break up the meat.
- Drain any excess fat.
- Place the browned beef mixture in a 4-quart slow cooker.
- Add the remaining ingredients to the slow cooker: diced tomatoes, tomato paste, beef stock, raisins, chili powder, salt, cayenne pepper, vinegar, cinnamon, olives, and almonds.
- Cover and cook on low for 7–8 hours, or until the mixture is well-blended and flavorful.
- Serve with soft tacos, warmed tortillas, or hot cooked rice.
Notes / Tips / Wine Advice:
Serving Tip:
For a twist, serve this picadillo mixture as an appetizer dip with tortilla chips.
Wine Advice:
A medium-bodied red wine like Zinfandel or a dry rosé pairs well with the rich flavors of this dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 20 g | Fiber: 4 g | Sugar: 16 g | Salt: 1.2 mg
