Mexican Picadillo

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             FOOD FUNNY
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Here's a cautionary note from Rosemary Zwick:

A sign in a grocery store: "Unattended Children will be given an
Espresso and a Free Puppy."

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             TODAY'S RECIPE
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This classic Mexican dish is often served on a bed of rice, but it is
also often used as a filling for tacos, enchiladas, and chiles rellenos.

Mexican Picadillo

1 lb (450 g) ground beef
1/2 lb (125 g) Mexican chorizo without casing
1 onion, chopped
1-3 cloves garlic, finely chopped
2 medium tomatoes, chopped
1/2 cup (125 ml) raisins
1/2 cup (125 ml) pitted black or green olives, chopped
1 Tbs (15 ml) vinegar
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) ground cumin
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Optional garnishes:
Cooked white rice
Shredded Monterey Jack cheese
Guacamole
Chopped tomatoes or tomato salsa

Brown the ground beef and chorizo in a skillet over moderate heat,
breaking them up with a spoon as they cook. Add the onion and garlic and
cook, stirring occasionally, for 5 minutes. Drain off any excess fat if
necessary and add the remaining ingredients. Simmer covered for 30
minutes. Use as a filling for enchiladas, tacos, or chiles rellenos, or
serve with any or all of the optional garnishes.
Serves 4 to 6
Received on Sun Feb 10 20:58:21 2008