TV chef Daisy Martinez created this recipe for the 100th anniversary of Kellogg's Corn Flakes. Picadillo is a popular dish in many Spanish-speaking countries. The olives and raisins give it a sweet and sour taste. This recipe tops it with a cornbread-like crust.
Serves 8
For the Picadillo:
1 tablespoon of olive oil
2 pounds of meatloaf mix* (or 1 pound each of ground beef and pork)
3 tablespoons tomato paste
2 tablespoons finely crushed corn flakes
1/4 cup alcaparrado (olive salad)**
1 cup raisins
1/2 to 3/4 cup beef broth
*Meatloaf mix is a combination of ground beef, veal and pork.
**Olive spread or olive salad is sold in some markets. It's basically olives, oil, pimientos and often other ingredients. If you can't find a salad or spread, use chopped green olives stuffed with pimientos.
For the Crust:
1 cup cornmeal
1/2 cup flour
1 cup slightly crushed corn flakes***
1 1/2 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 cups milk
1 egg beaten
2 tablespoons unsalted butter
***Put the corn flakes in a zip lock bag and hit with the back of a heavy spoon.
Directions
Preheat oven to 400 degrees.
Heat olive oil at medium-high heat in a large skillet and brown the meat, draining the oil when the meat is brown. Work in the tomato paste, stirring so it doesn't stick. Add the finely crushed corn flakes, the olive salad and the raisins, mixing until well blended. Add the beef broth in thirds, stirring so that mixture thickens slightly. Add salt and fresh ground pepper, and place in a 9-by-9-inch baking dish.
Mix the dry ingredients in a large bowl. Beat the egg and milk together in another bowl. Make a well in the center of the dry ingredients, pour the wet ingredients in, stirring to quickly incorporate. Do not over-mix.
Pour the corn flakes mixture over the picadillo, and dot with butter. Bake 20-25 minutes, or until bubbly and crusty golden in some spots.
Serves 8.
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