Easy Recipe: Picadillo (Cuban Style Hash)

Growing up with a Puerto Rican mother and Cuban father, tasty and flavorful food was very much part of my childhood. My mother is a fantastic cook, but so is my father. In contrast to some traditional American and Latino households where cooking is only the woman or mother’s responsibility, my parents both shared in the cooking duties.  Two wonderful cooks who can whip up a delicious meal within minutes from scratch and memory is a culinary talent that I can only wish to someday possess.

A simple Cuban dish that is affordable and can be easily modified to taste is Picadillo – Cuban Style Hash.  The following are two versions of Picadillo which can be served over white rice or used as a meat filling.

Ingredients
2 cups diced onion
2 cups seeded and finely chopped green bell pepper
Olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef or ground round
3 tomatoes, peeled, seeded, and chopped
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon oregano
1/2 cup chopped green olives
1/3 cup raisins (optional)
Salt and pepper to taste

Directions

1. Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.
2. Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
3. Add the tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
4. Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
5. Serve hot over white rice

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins (optional)
1 tablespoon cider vinegar
2 cups hot cooked rice

Directions

1. In a large nonstick skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, olives, raisins and vinegar.
3. Cook for 5-6 minutes or until raisins are plumped.
4. Serve with rice.