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Ingredients

• For the cornmeal dough: (can use pre-made empananda dough...like Goya in the freezer section)
• a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 1 1/2 tablespoons sugar
• 1/2 cup milk, heated to lukewarm
• 1 large whole egg, beaten lightly
• 1 large egg yolk, beaten lightly
• 1/3 cup sour cream
• 5 tablespoons unsalted butter, melted and cooled
• 2 1/2 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 3/4 teaspoons salt
• ****
• For the picadillo:
• 1 1/4 cups finely chopped onion
• 2 teaspoons minced garlic
• 2 drained bottled pickled large jalapeño chilies, seeded and minced (wear rubber gloves), about 1 1/2 tablespoons
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon crumbled dried oregano
• 1/2 teaspoon cinnamon
• a pinch of ground cloves
• 2 tablespoons vegetable oil
• 1 pound ground chuck (can substitute 2 cups of chopped cooked chicken, light and/or dark meat)
• 1/4 cup tomato paste
• a 28-ounce can plum tomatoes including the juice, chopped
• 1/3 cup raisins
• 1/2 cup plus 2 tablespoons finely chopped pimiento-stuff green olives (about 4 1/2 ounces)
• dried hot red pepper flakes to taste
• **
• Optional:
• A handful of toasted almond slivers, chopped (about 1/4 cup)

Description

Traditional Mexican Picadillo Is A Ground Beef And Green Olive Hash That's Made With A Tomato/chili-spiced Sauce And Sweetened With Raisins. I Like To Mix It Up On Occasion And Substitute Leftover Chicken In This Version - And Sometimes A Handful Of Chop

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