picadillo (mexican hash)
This dish is fabulous served with a yellow saffron rice. If you want a little more spicy heat just add a touch more jalapeño pepper. My husband doesn't like green olives so I chop them real fine and he doesn't know they are there. It's very easy to adjust this recipe to your own liking. Once in a while I throw in some fresh cut corn.
prep time
25 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 pound lean ground beef
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, peeled and chopped
- 1 medium apple, peeled, cored and chopped
- 1/3 cup raisins
- 2 tablespoons olives with pimiento, thinly sliced
- 1 tablespoon pickled jalapeño, chopped
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
How To Make picadillo (mexican hash)
-
Step 1Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
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Step 2Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
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Step 3Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Tag:
#Quick & Easy
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