Picadillo

• 4 tbsp (60 ml) olive oil
• 2 lbs (.9 kg). beef, chopped
• 2 onions, finely chopped
• 1 clove garlic, crushed
• 2 tart apples, peeled and chopped
• 1 lb (.5 kg). tomatoes, peeled and chopped
• 3 canned jalapeno chile peppers, sliced
• 1/2 cup (125 ml) raisins
• 8 pimento-stuffed green olives, cut in half
• 1 dash ground cinnamon
• 1 dash ground cloves
• salt and pepper, to taste
• 2 oz (56 grm). or more slivered almonds

1. Heat olive oil in a heavy large skillet and brown the meat.
2. Add the onion and garlic and brown.
3. Add apples, tomatoes, chile peppers, raisins, olives and seasonings and blend.
4. Simmer slowly uncovered until cooked through, about 3 minutes or so.
5. Fry the almonds until golden in a little bit of oil and add to the tomato mixture.
6. Cook about 5 minutes longer, then serve.

olive oil, onions, clove garlic, apples, tomatoes, jalapeno chile peppers, raisins, green olives, ground cinnamon, ground cloves, salt, almonds

Taken from online-cookbook.com/goto/cook/rpage/000DE8 (may not work)