Cooking Lesson #774: Peanut Picadillo

…from the Perspectives’ Kitchen

How you doin’? I love messy, exotic-sounding foods so I look for appetizing ideas and add my own spin on them.
 
Picadillos are a favorite in the Philippines and some Latin American countries. Lot of ingredients produce lots of flavor thrills. Its popularity is based on a satisfying mélange of flavor and textures. With hearty ground beef, juicy chunks of tomatoes, peanuts, olives and sweet, rum-pumped raisins, there’s a little different flavor and texture in every single bite. Spicy chorizo adds a modest heat level, and a warm blend of spices—cinnamon, cloves, cumin and nutmeg—gives the whole thing a deep, well-rounded flavor. The only thing left is to garnish with some chopped cilantro and serve in corn tortillas or atop your favorite rice.
 
Prep time:  15 minutes
Cook time:  1 hour
Yield:  6 servings
 
Ingredients 
2 tablespoons extra virgin olive oil
2 cups medium diced sweet yellow onions
3 ounces diced Spanish hard chorizo
6 tablespoons minced garlic cloves
1 pound 80/20 ground beef
1/2 pound ground pork
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground  black pepper or to taste
1 28-oz can whole peeled tomatoes, crushed drained and
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup roasted peanuts
2/3 cup plump raisins soaked in 1/3 cup rum
2/3 cup pimento stuffed olives
1/2 cup chopped cilantro, for garnish
6-8 corn warmed tortillas, for serving
 
Directions

1. In a large cast-iron skillet, heat the olive oil over medium high heat until it begins to shimmer. Add the onions, chorizo and garlic. Cook until the onions are softened and slightly translucent, stirring to prevent burning, about 10 minutes.
2. Add the ground beef to the hot pan.
3. Season with salt and black pepper and cook, breaking the beef up with a wooden spoon, until browned, about 8 minutes.
4. Squeeze the tomatoes with your hands and add the crushed tomatoes, red wine and balsamic vinegars, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Reduce the heat to medium low, cover, and simmer for 30 minutes or until thickened.
5. Remove the lid and stir in the peanuts, raisins and olives. Cook for 15 minutes.
6. Sprinkle with chopped cilantro and serve hot with warm corn tortillas.

ChefSecret:  Potatoes, peas and carrots are also popular ingredients. Store leftovers refrigerated in an airtight container for up to 4 days.

Quip of the Day:  Q: What do you call a peanut riddle that is easy to crack? A: A brittle… a peanut brittle.
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