FANCY PICADILLO PICADILLO DE FIESTA Enough for 8 burritos, 8 stuffed bell peppers or 8 French rolls. Picadillo is one of those dishes that are great to prepare for a large group of people. Once assembled, it will keep until you are ready to serve. I prefer the hot flour tortillas with it but some very good sandwiches can be made with this filling. You need fresh French rolls, small if available. Remove the top and dig out some of the soft inside and discard. Fill with the picadillo, add some fresh salsa, some shredded lettuce, and some guacamole replace the top, squeeze to melt all the ingredients and start eating at the open end. 1 pound of ground pork 1 pound lean ground beef 2 tablespoons of lard Salt and pepper 2 onions, finely chopped 4 garlic cloves, mashed 3 medium-sized ripe tomatoes, peeled and chopped 3 canned pickle jalape�os, seeded and sliced 1 teaspoon Mexican cinnamon (canela), finely ground � teaspoon ground cloves � cup slivered almonds 1 tablespoon of sugar 1 tablespoon of vinegar 1 cup of chicken broth (optional) Brown meat in lard (or canola oil) in a large skillet until no longer pink. Add salt and pepper. Add remaining ingredients except the chicken broth and cook, covered, for 30 minutes. If needed, add 1 cup of chicken broth to prevent meat from sticking to bottom of the skillet. Correct seasoning to taste. This is good filling for burritos and the perfect filling for Chiles en Nogada, the stuffed poblano chiles with a nut sauce topping and pomegranate seed as garnish. And to give American stuffed bell peppers a Mexican twist, why not stuff them with this picadillo; they taste great. May be served with a tossed green salad and garlic bread, hot and oozing with butter. |