Mexican Picadillo

• 2 tablespoons olive oil
• 1 onion diced
• 2 cloves garlic minced
• 600 grams ground beef
• 3 tomatoes peeled and diced
• 300 milliliters tomato puree canned
• 1/2 cup chicken broth
• salt and pepper
• 3/4 cup peas small can
• 2 carrots diced
• 3/4 cup almonds chopped
• 1 cup cactus acitron, candied, may substitute candied pineapple
• 3/4 cup raisins
• 2 bay leaves
• 1 tablespoon herbs Italian

1. Saute the onion in oil for a few minutes, then add the garlic and the meat. Stir the meat until it separates and cooks but without browning, approximately 5 minutes.
2. Add the tomato, tomato puree, broth, salt and pepper. Increase the heat and when it reaches a boil lower to low heat.
3. Add the peas, carrots, acitron and almonds. Mix well and cook, covered, on low heat for 5 minutes.
4. Remove from heat, add the raisins, bay leaves and herbs approximately 15 minutes before serving. Remove the bay leaf.

olive oil, onion, garlic, tomatoes, tomato puree, chicken broth, salt, peas small, carrots, almonds, cactus acitron, raisins, bay leaves, herbs italian

Taken from www.yummly.com/recipe/Mexican-Picadillo-497743 (may not work)