Picadillo is an early California dish, most likely introduced by Spanish explorers. It is a delightful blend of meat, spices and fruit which can be rolled in heated flour tortillas, used as a taco filling, or in empanadas (small pastry turnovers).
- 1 pound ground beef or pork
- 1 onion, chopped
- 1 clove garlic, minced
- 16-ounce can stewed tomatoes
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- Dash cloves
- 1 cup Sun-Maid Natural Raisins
- Salt and pepper
In large skillet, BROWN meat, onion and garlic; drain fat if needed.
STIR in tomatoes, raisins, cinnamon, cumin and cloves. Season with salt and pepper to taste.
SIMMER uncovered 5 minutes, stirring occasionally.
Makes 6 servings.
Nutrients per Serving: Calories 250; Protein 15g; Fat 9g (Sat. Fat 3.5g); Carbohydrate 27g; Dietary Fiber 3g; Cholesterol 45mg; Sodium 220mg