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From the May 6, 1973, Denver Post. Recipe from Peggy Fleet, makes about 4 1/2 cups. Picadillo is easily doubled and freezes nicely. It can also be served as a main dish over crushed corn chips.
Ingredients
- ½ pound lean ground beef
- ½ pound ground pork
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 medium fresh tomatoes, peeled and diced
- 2½ medium cloves garlic, crushed
- 3 green onions, finely chopped
- 1 can (6 ounces) tomato paste
- 2 whole, canned jalapeño peppers, rinsed and seeds removed, chopped
- Dash of oregano
- ¾ cup diced pimientos
- ¾ cup raisins
- ¾ cup toasted whole almonds
- Large corn or tortilla chips
Directions
Crumble beef and pork into a kettle. Add salt and pepper and enough water to cover meat. Bring to a boil, reduce heat and simmer, covered, 30 minutes.
Drain meat. Add remaining ingredients except chips. Bring to a boil, reduce heat and simmer, covered, about 45 minutes. Mixture should be thick enough to stick to corn chips when they are dipped into it. If too thick, add water for desired consistency.Serve hot in a chafing dish as a dip for corn chips.
