Picadillo Oaxaqueno
INGREDIENTS
- 1 1/2 pounds (3 medium-large) ripe tomatoes, roasted, cored, peeled and roughly chopped OR one 28-ounce can fire roasted diced tomatoes, undrained
- 1 1/2 tablespoons vegetable oil
- 1 medium white onion, finely diced
- 1 garlic clove, peeled and minced
- 1 1/2 pounds lean, coarse-ground pork
- 1/2 teaspoon black peppercorns (or about 3/4 teaspoon ground)
- 1 inch Mexican cinnamon stick (or about 1 teaspoon ground)
- 5 cloves (or about 1/8 teaspoon ground)
- 1/4 cup raisins
- 2 tablespoons cider vinegar
- 1/4 cup slivered almonds
- 1 canned chipotle chile en adobo seeded and minced
- Salt
INSTRUCTIONS
- The tomatoes. For a picadillo using peeled fresh tomatoes, place them in a blender or food processor with 1/3 cup water, then process until smooth. Using canned tomatoes, simply puree them with their liquid.
- The meat. Heat the oil in a very large (12-inch) skillet over medium. When hot, add the onion and cook, stirring frequently, until golden, 7 or 8 minutes. Stir in the garlic and cook 2 minutes longer. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)
- Finishing the picadillo. Pulverize the pepper, cinnamon, and cloves in a mortar or spice grinder, then add to the skillet along with the tomato puree, raisins and vinegar. Simmer until reduced to a thick, homogeneous mass, 30 to 45 minutes, depending on the juiciness of the tomatoes.
Toast the almonds for about 10 minutes in a 325 degree oven, stir into the filling along with the minced chipotle. Season with salt, usually about 1 1/2 teaspoons, and it's ready.
