1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon lard or vegetable oil
1 green pepper, seeded and chopped
3 sweet chile peppers, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon whole dried oregano
1 teaspoon salt
1/4 teaspoon vinegar
1 pound lean ground beef or pork
6 olives, stuffed with pimientos
1 teaspoon capers
1/4 cup tomato sauce
2 tablespoons seeded raisins (optional)
6 dry prunes, pitted and chopped (optional)
2 hard-cooked eggs, chopped (optional)
2 cans pimientos, chopped(optional)

In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chile peppers, onion and garlic and saute for 10 minutes, stirring occasionally.

Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork.

Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry)

Posted in recipes, cooking, food by Lisa - March 22nd, 2007 |
Tags: recipe, mexican

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