Dave Tidmarsh cooks Tomasina Miers Picadillo recipe

by ProjectSpice on July 18, 2011 · 0 comments

in Recipes

Something a little different this month. It’s not my own recipe but one I would like to share with all fans of The Chilefoundry. Last week a new TV show started that caused a lot of interest amongst the chilli-heads & fans of Mexican cooking, Tomasina Miers ‘Mexican food made simple’

Tomasina Miers Picadillo recipe

Tomasina Miers Picadillo recipe

The first episode showed how to make a traditional ‘Picadillo’ Mexican Chile which included fruit as an ingredient, I was so intrigued that I bought her book the next day. You can watch Tomasina’s TV show on Tuesdays 7:30pm on Channel 5.

Picadillo recipe by Tomasina Miers

Roast tomato sauce ingredients:

  • 7 plum tomatoes
  • 1 onion, chopped
  • 2-3 jalapeño chillies
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • salt & pepper

other Ingredients:

  • 250g minced beef
  • 250g minced pork
  • Olive oil
  • Salt & Pepper
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp ground cloves
  • a small handful of fresh oregano or thyme
  • 50g Pimenton stuffed green olives (roughly chopped)
  • 70g raisins
  • 1 apple, peeled & finely chopped
  • 1 banana, peeled & finely chopped
  • 250ml Beef or chicken stock
  • 60g Tosted slivered almonds
  • 1 headed tsp Chipotles en adobo

Method:

  1. Mix the meats in a bowl, season with salt, pepper & set aside.
  2. For the roast tomato sauce, heat a dry frying pan & roast the tomatoes, jalapeños, onion & garlic until they blister & slightly blacken. Cool slightly & remove any skins then puree in a food processor. Then heat the oil in a saucepan & add the tomato sauce and simmer for 15 minutes.
  3. In another heavy based pan, heat 2 tbsp of olive oil and brown your meat, season as you cook & break up any lumps with a wooden spoon. Sprinkle in the cinnamon, cumin, cloves, olives & raisins & stir. Add the apple, banana & chipotles & cook for a further 5 minutes.
  4. Pour in your tomato sauce & stock along with the herbs, cover & bring to a gentle simmer, stirring occasionally, until nearly all the liquid has evaporated.
  5. Add the Almonds, check the seasoning. The finished Picadillo should not be to wet. Serve with rice, tortillas. Enjoy!

I did make a few adjustments myself when cooking, I only used 60g raisins (it was all I had) & I only had whole almonds which I chopped. I also used Chipotles de arbol. Personally, when I make this recipe again I would only use a quarter teaspoon of the cinnamon & maybe little more cumin, other than that its a great tasting recipe that you should try at least once! My wife says she doesn’t want ‘normal’ chilli again! Enjoy!

You can find out more about the 2005 BBC Master chef winner Tomasina at her website or follow her on twitter & don’t forget to watch ‘Mexican food made simple’ Tuesdays, C5 at 7:30pm

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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