A masterful combination of flavors and textures, this is the perfect filling for the peppers in the spectacularly festive Mexican dish Chiles en Nogada.
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Sautee the ground meat with the onions and garlic in a large skillet over medium heat until all the meat has turned brown. Stir it frequently with a wooden spoon or with the edge of a spatula to break up all the big and small clumps that form as the meat cooks. Drain off any excess fat.
Blend half of the tomatoes into a puree; dice the other half. Add all the tomatoes to the meat mixture in the pan. Stir in the salt, cinnamon, clove, and cumin. Cook, stirring occasionally, until most of the liquid has evaporated.
Remove the skillet from the burner and allow it to sit until it has cooled down enough to either comfortably work with (i.e., for stuffing peppers) or can be stored in the refrigerator.
Celebration Picadillo keeps well for up to a week in the fridge. Use it to make Chiles en Nogada (this recipe is enough for about 6 peppers), then take advantage of any leftovers to make empanadas or as a filling for an omelet.
Celebration Picadillo (Meat and Dried Fruits Hash) https://comboplate.net/celebration-picadillo/