How to make
Picadillo is a traditional Mexican dish that can be used to stuff tortillas.
To make it, first grind the beef. Heat 2 tbsp oil in a deep pan and add the meat, along with the onions, to braise. Once ready, lower the heat and add the sherry and lime juice. Cook for another 5 min.
Then add the finely chopped tomatoes, chili peppers, olives, capers, raisins and bay leaf to the pan. Let the dish summer on the stove for about 20 min.
Roast the garlic, cumin and cinnamon for 3-4 min. in the butter in a separate, small pan. Next, add this aromatic mixture to the meat and season with salt and black pepper. Stir well and cook another 10 min. or so until fully ready. Taste it and if necessary add more spices.
Put Picadillo in the center of each tortilla. Fold the 2 opposite ends one atop the other, then fold the lower and upper part of the tortillas. Arrange the delicious Chimichangas with the folded side facing down. If necessary, stick in toothpicks for support.
Pour in about 1 of oil in a deep pan and fry several Chimichangas at a time for about 1-2 min. or until they gain an appetizing brown color.
Drain the ready ones onto paper towels and keep warm until it's time to serve. Garnish with fresh radishes or other garden vegetables of your choice.
