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San Antonio Picadillo




Source of Recipe


Craig Claiborne's Southern Cooking


List of Ingredients




1/2 pound ground beef or venison
1/2 pound ground pork
1/2 to 3/4 cup water
1 cup tomatoes, canned or fresh, peeled & chopped
salt, to taste
freshly ground black pepper, to taste
1/2 pound potatoes
1 teaspoon chopped garlic, or to taste
1 6 oz can tomato paste
3/4 cup diced pimientos
1/2 teaspoon dried oregano, crumbled
2 to 4 jalapeno peppers, canned
1 or 2 tbs jalapeno pepper liquid, from can
3/4 cup toasted almonds


Recipe



Place the beef and pork in a saucepan and add just enough water to cover. Bring to the boil and break up the lumps with the side of a kitchen spoon. Cover and let simmer 30 minutes.
Add the tomatoes, salt, and pepper.

Peel potatoes and cut into 1/2-inch cubes. Add the potatoes to the saucepan. Add the garlic, tomato paste, pimientos, and oregano.

Split the jalapeno peppers in half and remove and discard the seeds. Dice or thinly slice the peppers and add them to the saucepan. Add the pepper liquid and cover.

Cook 15 minutes, or until potatoes are tender. Add the toasted almonds.

Serve in individual bowls with tortilla chips on the side.
6 to 8 servings.