Granny's
Picadillo
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
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.
We forfeit 3/4 of our lives to be like other people.
- Arthur Shopenhauer