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Beef Picadillo Tamale Filling
A savory-sweet beef filling with potato, raisins and olives, warmed with cinnamon, cumin and a touch of clove. It simmers until the potato nearly melts into the sauce. Half batch, enough for about 10 tamales.
- YieldMakes about 1 3/4 cups, enough filling for about 10 tamales (serves 5)
- Hands-on35 min
- Total1 h 11 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- 340 gground chuck
- 1½ tspkosher salt
- ¼ tspblack pepper, freshly ground
- 40 gsweet onion, minced
- 150 grusset potato, peeled and cut into 6 mm cubes
- ½serrano chile, seeded and minced
- ½poblano pepper, seeded and minced
- 1 clovegarlic, minced
- 1Roma tomato, cored and cut into 6 mm dice
- 120 mltomato puree
- 2 tbspraisins
- 30 ggreen olives, sliced
- 1 tspdried Mexican oregano
- ¼ tspground cinnamon
- ¼ tspground cumin
- ½ tspsugar
- 1 pinchground cloves
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