Picadillo is Cuban-style hash. It's ground beef with tomato, green pepper, green olives and plenty of garlic. Check out the Three Guys website; it is full of great recipes! www.icuban.com
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 8 servings
2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef
3 large roma tomatoes, peeled, seeded, and chopped
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (The OPTIONAL, highly controversial, ingredient!)
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)
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.
Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
Serve hot over white rice; include fresh Tostones -- Fried Green Plantain for a special treat that will engender the gratitude of small children!
Note: Many cooks like to make picadillo with leftover beef roast, shredded -- a great way to use up the meat from Sunday dinner.
And yes, it's controversial, and yes, we have received our share of grief over it, but this recipe does include a TINY amount of ground cloves. This was a tip given us years ago by a woman who came from Santiago de Cuba.
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