1 teaspoon vegetable oil
1/2 medium white or red onion, thinly sliced or chopped
2 jalapeño peppers, seeded and diced
1 pound ground beef
4 to 5 cloves garlic, peeled and diced
4 medium tomatoes, seeded and diced
8 green olives, pitted and quartered, plus 2 tablespoons liquid from the jar
1/4 cup raisins, softened by soaking in warm water for 20 minutes
1 poblano Chile, or green bell pepper, seeded and chopped
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 small cone piloncillo, or 1 teaspoon brown sugar mixed with 1 teaspoon molasses
Kosher salt, to taste
Freshly ground black pepper, to taste
2 potatoes, peeled and cubed, optional
1/4 cup oil, optional
Drizzle oil into a large skillet and heat over medium-high heat, until oil starts to shimmer. Add onions and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until vegetables start to soften. Move to one side of skillet.
Put ground beef in a cleared area of skillet and use a spatula to break up into a few large chunks. Let cook undisturbed for about 3 minutes.
Break beef into smaller pieces and stir, combining meat with vegetables. Reduce heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until beef starts to brown.
Add garlic and cook for an additional 2 minutes.
Add tomatoes, olives and juice, raisins, pepper, cumin, cloves, piloncillo or sugar and molasses, salt, and black pepper and decrease the heat to low; continue to cook for another 10 to 12 minutes.
Optional: Fry potatoes in oil over medium-high heat in a large skillet, flipping occasionally until potatoes turn evenly brown. Drain potatoes on paper towels or brown paper, then fold them into the beef mixture. Serves 6.
1/2 medium white or red onion, thinly sliced or chopped
2 jalapeño peppers, seeded and diced
1 pound ground beef
4 to 5 cloves garlic, peeled and diced
4 medium tomatoes, seeded and diced
8 green olives, pitted and quartered, plus 2 tablespoons liquid from the jar
1/4 cup raisins, softened by soaking in warm water for 20 minutes
1 poblano Chile, or green bell pepper, seeded and chopped
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 small cone piloncillo, or 1 teaspoon brown sugar mixed with 1 teaspoon molasses
Kosher salt, to taste
Freshly ground black pepper, to taste
2 potatoes, peeled and cubed, optional
1/4 cup oil, optional
Drizzle oil into a large skillet and heat over medium-high heat, until oil starts to shimmer. Add onions and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until vegetables start to soften. Move to one side of skillet.
Put ground beef in a cleared area of skillet and use a spatula to break up into a few large chunks. Let cook undisturbed for about 3 minutes.
Break beef into smaller pieces and stir, combining meat with vegetables. Reduce heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until beef starts to brown.
Add garlic and cook for an additional 2 minutes.
Add tomatoes, olives and juice, raisins, pepper, cumin, cloves, piloncillo or sugar and molasses, salt, and black pepper and decrease the heat to low; continue to cook for another 10 to 12 minutes.
Optional: Fry potatoes in oil over medium-high heat in a large skillet, flipping occasionally until potatoes turn evenly brown. Drain potatoes on paper towels or brown paper, then fold them into the beef mixture. Serves 6.
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