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Picadillo

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Submitted by: Katisha1579039

 

This Mexican beef stew is slightly sweet from the raisins. Chili powder, cumin, cayenne, and cinnamon add spiciness.
 

Ingredients

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 1/3 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons packed brown sugar
  • 1 teaspoon instant coffee crystals
  • 4 pounds boneless beef, cut into 3/4-inch pieces
  • 1 12-ounce bottle dark beer (or 12 oz. Beef broth)
  • 2 cups beef broth
  • 1 28-oz can pureed tomatoes
  • 1 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup pitted ripe black olives
  • 1 15- to 16-oz can black beans, undrained

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Method

In a large, heavy saucepan saute onion and garlic in hot oil until soft. Add the next 6 ingredients and cook for 1 minute. Add the beef, beer, broth tomatoes and salt and simmer, uncovered, for 1 1/2 hours. Add remaining ingredients and simmer for 30 more minutes. Serve with corn bread.

 

Notes: This is my version of a favorite beef dish that I've tried in a number of Mexican restaurants. I incorporated my favorite elements from a variety of versions to come up with my own.

 

Number of Servings: 8

 

Submitted by: Katisha1579039 ()

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