Main Courses
Picadillos
Ingredients
2 tbsps Border Fields Rapeseed Oil
400g Minced beef
1 onion - finely chopped
2 garlic cloves - finely chopped
2 tsps fresh chili - very finely chopped
225g tin of tomatoes
2 tbsps tomato puree
1/4 tsp ground cumin
3-4 tbsps raisins
Water or beef stock
1 tbsp of cornflour
8 green olives
1-2 tbsp capers
Flaked almonds to garnish
Method
Heat the Border Fields Rapeseed Oil in a large pan, brown the mince and
then add the onion, garlic and chili and stir through; cover and cook
for 3 minutes. Add the tomato paste, whole tomatoes, cumin and raisins.
Add enough stock to barely cover the mince and simmer for 30 minutes.
Mix the cornflour with a little cold water and stir in to thicken the
sauce. Add the olives and capers and heat through. Add seasoning to
taste and garnish with flaked almonds to serve.
Serves 4 with rice or as a filling for tacos.
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