Picadillo stuffing

Originally used in Mexican cuisine, this stuffing can also be used to fill peppers, zucchini, eggplants,…

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 30 dag Meat, beef, dried beef

  • 1 cup Nuts, almonds

  • 1 piece Onion, raw

  • 1 piece Tomato, red

  • 1 spoon Tomato, concentrate, without salt

  • 3 spoons Olives, green, in brine

  • 3 pods Garlic, fresh

  • 2 spoons Raisins

  • 1 spoon Vinegar, apple

  • 1 teaspoon Sugar, brown

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Spices, cumin, seeds

  • 0.25 teaspoons Spices, cloves, ground

  • 1 spoon Oil, olive

Steps

  1. Peel and finely chop the onion and garlic. Heat oil in a large pan or wok. Fry the almonds in the oil until they turn golden, then transfer them to a paper towel to drain.

  2. Add the beef to the pan and fry while stirring until the meat is seared on all sides, then add the onion to the meat. Fry everything until the onion becomes translucent, then add the tomato paste and garlic. Mix everything well and let it cook over moderate heat.

  3. Wash the tomatoes, remove the green part, and cut them into small pieces. Wash the olives and slice them into rings. Add the remaining ingredients except the almonds to the pan, mix, and cover with a lid. Cook for 15 minutes over moderate heat.

  4. Finally, uncover the pan, add the almonds, and cook over high heat for another 5 minutes until the water evaporates and the mixture thickens.

Nutrition Information (Per 100g)

  • Calories: 176.21 kcal
  • Fat: 9.29 g
    • Saturated Fat: 0.76 g
  • Carbohydrates: 10.81 g
    • Sugars: 1.78 g
  • Protein: 11.07 g
  • Fiber: 2.29 g