Mexican Hash Picadillo Recipes

MEXICAN PICADILLO

Steps:

• After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
• Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
• Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
• For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
• Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
• Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
• Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
• If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
• Store leftovers in an airtight container in the fridge.

MEXICAN HASH (PICADILLO)

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

MEXICAN HASH (PICADILLO)

Steps:

• Heat the oil in a large heavy skillet and brown the meat.
• Add the onions and garlic.
• When brown add all the other ingredients except the almonds.
• Season with salt and pepper.
• Simmer gently uncovered until much of the liquid has evaporated.
• Toast the almond slivers in a little olive oil until golden.
• Place on top on the picadillo and cook a few moments longer.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

PICADILLO (CUBAN BEEF HASH)

Steps:

• Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
• Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.