medium links of raw Mexican chorizo,casings removed and diced
ground grass fed lean beef
large white onion,diced
Real sea salt and ground black pepper,to taste
ripe plum tomatoes,diced
red wine vinegar
dried laurel or bay leaves
small pinch of clove powder
small pinch of nutmeg powder
cooked long grain rice,for serving
In a large skillet, apply medium-high heat and add the oil. Sauté the onions and garlic until soft and tender and stir in the chorizo. Cook further for about 5 to 6 minutes while stirring regularly, until lightly brown and cooked through. Add in the beef and cook until nicely browned while pressing down with a slotted spoon to separate lumps.
Season to taste with salt and pepper and stir in the rest of the ingredients, except for the raisins and olives. Cover the skillet, cook until it reaches to a boil and reduce to low heat.
Simmer for about 10 minutes while stirring occasionally, stir in the olives and raisins and cook further for about 20 to 25 minutes.
Adjust seasonings if desired and remove the skillet from heat when it has thickened.
Portion the rice into separate serving plates. Divide the Picadillo into four equal portions, place it on top of the rice and serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.