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1
Prepare the picadillo: Cut the meat into large cubes.
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2
Put them into the pan with the onion, garlic, and salt and cover with cold water.
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3
Bring the meat to a boil, lower the flame and let it simmer until just tender--about 40 to 45 minutes.
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4
Do not overcook.
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5
Leave the meat to cool off in the broth.
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6
Strain the meat, reserving the broth, then shred or chop it finely and set it aside.
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7
Let the broth get completely cold and skim off the fat.
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8
Reserve the fat.
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9
Melt the lard and cook the onion and garlic, without browning, until they are soft.
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10
Add the meat and let it ook until it begins to brown.
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11
Crush the spices roughly and add them, with the rest of the ingredients to the meat mixture.
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12
Cook the mixture a few moments longer.
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13
Mash the tomatoes a little and add them to the mixture in the pan.
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14
Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick.
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15
It should be almost dry.
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16
Prepare the walnut sauce: Cover the nuts with boiling water and leave them to soak for 5 minutes.
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17
(If you leave them soaking too long the skin will become too soft and will be more difficult to remove.
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18
) Remove the papery brown skin--it should come off quite easily.
