Ingredients:
1 Cup Onion, minced
2 Tbs. Garlic, minced
2 Tbs. Olive Oil
1.5 Cups Canned WholeTomatos, blended
1 Cup Molé Sauce
Spices:
1/2 tsp. Cumin, ground
1/2 tsp. Oregano, dry leaf
1/2 tsp. Salt
1/4 tsp. Black Pepper, ground
1/4 tsp. Cinnamon, ground
2 Tbs. Dark Chili Powder
| Ingredients:
1/4 Cup Dates, diced
1/4 Cup Almonds, crushed
1/4 Cup Green Olives, chopped
5 Cups New Taste Cereal
1/2 Cup Corn Kernels, fresh or frozen
1 Cup Black Beans, canned
1/4 Cup Cilantro, rough chop
2 Green Onions, sliced thin
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Peel and mince onion and garlic.
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Gather and measure the spices.
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Remove pit from the dates; cut into small pieces.
Chop almonds into medium size pieces.
Slice olives thin.
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Rinse off black beans if canned.
Defrost corn if frozen.
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Gather and measure New Taste Cereal.
Can be done up to a few days ahead.
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Wash and shake dry the cilantro and green onion.
Rough chop the cilantro and slice the onions thin.
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Puree whole tomatoes in the blender.
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Measure the molé Sauce.
Note:
This recipe is a great way to use up any leftover molé sauce.
The sauce can be made ahead of time and frozen.
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Place pan over medium-high heat.
Add oil, onion and garlic.
Cook and stir ingredients until onions begin to brown.
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Add spices to the pan.
Cook and stir spices for half a minute.
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Add tomato puree and molé sauce to the pan.
Bring liquid to a boil and turn down to a simmer.
Let ingredients simmer for about five minutes.
Sauce will thicken and reduce.
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Add corn and black beans.
Simmer ingredients for another minute.
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Stir in almonds, olives and dates.
Remove pan from the stove.
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Add grains, green onion and cilantro.
Mix ingredients together and serve.
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New Taste Thinking:
This picadillo makes a great side dish for pork, meat or chicken. It also is a great stuffing for things like tacos, omelets, and lettuce wraps.
Picadillo is also the main ingredient in the Stuffed Pepper recipe as well as the 4 grain enchilada casserole.
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