Ground Meat Filling for Tortillas (Picadillo)

Place the ancho chilies in a bowl and cover with 118 ml (1/2 cup) hot water. Let stand for 15 minutes. Meanwhile, peel and coarsely chop the onion and measure out 237 ml (1 cup). Cut off the stem circle from the tomatoes (or drain canned tomatoes) and measure 237 ml (1 cup).

Peel and chop the garlic. Chop the olives. In a small bowl combine the cinnamon, cloves, raisins, almonds, black pepper, salt, and brown sugar.

Heat a 25 to 30 cm (10 to 12 inch) skillet with the oil over medium-high heat for 30 seconds. Add the ground meat and cook stirring to break up the meat, until the meat is no longer pink. Turn off the heat. Using a slotted spoon, transfer the meat to a bowl and keep it nearby.

Remove the chilies from the soaking water and squeeze out excess liquid into a bowl; save the liquid. Discard the stems and coarsely chop the chilies.

Return the skillet to medium heat. Add the tomatoes and chicken stock. Cook, stirring occasionally, for 5 minutes. Return the meat to the skillet, add the spice mixture, and stir well. Cover the pan, reduce heat to low, and simmer for 8 to 10 minutes. Serve hot.