CHORIZO PICADILLO

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Ingredients

1 lb. red potatoes, cooked until just tender, cut in ½ inch dice.

1 medium onion, diced

1/2 Cup raisins

1/2 Cup slivered almonds, toasted

1/2 Cup tomato sauce

1/2 tsp. ground cinnamon

1 pkg 12 oz. V&V SUPREMO® QUESO FRESCO, crumbled

1/4 Cup V&V SUPREMO® SIERRA® COTIJA, cheese

1 pkg 14 oz. Pork Chorizo Original from V&V SUPREMO®

Method of Preparation

Remove plastic casing from V&V SUPREMO® CHORIZO, and place in a large saute pan. Cook over medium heat for 10 minutes, breaking up meat with a spoon.
Add onions, cook for 1 minute
Add potatoes, tomato sauce, almonds and cinnamon, continue cooking for 3 more minutes.
Add V&V SUPREMO® QUESO FRESCO. Remove from heat and serve. (Sprinkle V&V SUPREMO® COTIJA cheese over picadillo if desired.)

Notes

SERVING:
Traditionally picadillo is often used to fill chiles rellenos, sopes, enchiladas, tacos, or tostadas. Other applications are: a topping for chips or crackers, and as a filling for a rustic sandwich. Mix it with some noodles and add some tomato sauce for a great casserole, or try it as a filling for stuffed, baked tomatoes or onions.

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