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How to make it

  • In a large skillet, brown meat until no pink remains, then add the tomatoes, undrained, tomato sauce, pimientos, almonds, capers, salt, garlic powder, oregano, pepper, red pepper flakes.
  • Cook over medium heat 10 minutes; add the green onions and remove from heat. Transfer to a chafing dish or serving bowl and serve with chips.
  • Different ways I love to use this dip:
  • Serve "Cuban style" over rice and beans
  • Cook uncovered until liquid evaporates. Serve over long grain white rice and ripe fried plantains if available.
  • Cook uncovered until liquid evaporates; mix with rice and beans and use for a filling for poblano chilies. Top it off with shredded cheese.
  • Serve as “Picadillo Tostadas” – Cover tostada shells with refried black beans, top with picadillo mixture and serve with avocado salsa. Garnish with Queso Fresco cheese and cilantro leaves.
  • And, for an easy fast dinner, toss with just cooked pasta and top with a little shredded cheese.
  • Source: an old friend and a Chef's Journey recipe

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