A PATI JINICH RECIPEPicadillo Para Emapanadas
makes about 4 cups
  • 1 pound pork shoulder or butt, or combination of pork, beef and veal, cut into 3 to 4 inch chunks
  • 2 garlic cloves
  • 1/4 white onion
  • 1 carrot peeled, cut in two
  • 2 bay leaves
  • 1/4 teaspoon dried thyme or a couple of sprigs fresh
  • 5 black peppercorns
  • 1 teaspoon kosher or course sea salt
  • 3 tablespoons olive oil
  • 1 garlic clove finely chopped
  • 1/4 cup white onion chopped
  • 1 pound ripe tomatoes pureed, or about 2 cups tomato puree
  • All the cooked meat finely chopped
  • 1 1/2 cups of the meat cooking broth or chicken broth
  • 3/4 teaspoon kosher or coarse sea salt
  • Pinch of cumin
  • Pinch of ground cloves
  • 1 ceylon or true cinammon stick
  • 1/4 cup raisins
  • 1/4 cup slivered almonds lightly toasted
  • 1/4 cup manzanilla olives
To Prepare
  • Place meat chunks in a cooking pot along with 2 garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium-high heat. Simmer for 20 to 25 minutes, until the meat is cooked through. Turn off the heat and let the meat and broth cool down. Remove the meat with a slotted spoon. Chop it finely with a sharp knife and reserve. Strain the broth into a container and reserve.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for a minute until it becomes fragrant.
  • Pour in the tomato puree and let it season, stirring often, for 5 to 7 minutes, until it has deepened in color, thickened in consistency and lost the raw flavor.
  • Incorporate the chopped meat, cooking broth and salt. Mix it all together and let it cook for 3 to 4 minutes.
  • Sprinkle in the cumin, cloves, and the cinnamon stick. Cover the pot, lower the heat to medium and cook for 8 to 10 minutes more.
  • Uncover the pot, add the raisins, almonds and olives, mix well and taste for seasoning. If needed add more salt and a bit more of the meat cooking broth so the filling is nice and moist.
  • Just remember, once it cools, it will dry a little more as it absorbs the juices. Turn of the heat. You can make the filling up to two days ahead of time. Let it cool, cover, and refrigerate.
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