Mexican Chilli Picadillo (4-6)

A classic Mexican stew, served Korean style, from Thomasina Miers.

Mexican Chilli Picadillo (4-6)
Print Recipe
Mexican Chilli Picadillo (4-6)
Print Recipe
  1. Toss the pickle ingredients in a bowl, season and refrigerate for an hour.
  2. Combine the meat in another bowl and season generously. Sweat the onion in two tablespoons of oil over a medium heat for five minutes, then add the garlic, apple, chilli, spices and raisins.
  3. Cook for five minutes, stirring, until the onions go translucent, then add the rest of the oil and stir in the meat. Turn up the heat a little and fry, breaking up the mince into the smallest crumbs possible.
  4. After five to eight minutes, once the meat is browned, add the tomatoes, olives, vinegar and stock, bring to a boil, then simmer gently for 20-25 minutes. Taste for seasoning; add a pinch of brown sugar if you want a little sweetness.
  5. Toast the almonds in a dry frying pan and roughly chop. Stir the nuts into the meat, turn off the heat and sprinkle with chervil.Lay out the lettuce on plates, spoon over the picadillo and serve with lime wedges, hot sauce and the pickle.
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