Picadillo (Cuban-Style Hash)
Cuban-style hash
Servings: 4
Calories:
Ingredients
- 1 onion chopped
- 1 each - red and green bell pepper seeded and thinly sliced
- 2 tbsp extra virgin olive oil
- 1 /2 habanero pepper minced
- 4 cloves garlic minced
- 1 1 /4 lbs lean ground beef
- 1 tsp. dried Mexican oregano
- 1 /2 tsp ground cumin
- 1 piece 2 inches/5 cm long cinnamon stick
- 1 /4 cup dry sherry
- 1 can 28 oz/796 mL tomatoes, with juice
- 1 /2 cup dark raisins
- 12 large pimento-stuffed green olives sliced
- Salt and freshly ground black pepper
For Garnish
- 2 hard-cooked eggs chopped
- Finely chopped fresh parsley
Instructions
- In skillet, heat oil over medium heat. Add onion, red and green bell peppers, habanero pepper and garlic and stir well. Cover, reduce heat to low and cook until vegetables are very soft, about 10 minutes.
- Increase heat to medium-high. Add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes.
- Add oregano, cumin and cinnamon stick and cook, stirring, for 1 minute. Add sherry and cook, stirring, until almost all of the liquid is evaporated, about 2 minutes.
- Add tomatoes and juice, and cook, breaking up with a spoon, until mixture comes to a boil. Reduce heat and simmer until slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and black pepper to taste. Cook until olives are heated through, about 1 minute.
- Transfer to a large deep serving platter. Sprinkle chopped eggs over top. Garnish with parsley. Serve hot.
Notes
Gluten-Free Friendly!
Tips:
You can substitute Cubanelle peppers for the red and green bell peppers if you like.
I have used a habanero here because these peppers are common throughout the Caribbean, and I like the slightly fruity flavor they impart to this dish. However, it may be more common to find picadillo made with jalapeño peppers, even though purists suggest that jalapeños are not used in Cuban cooking. Both chiles do a fine job of bringing heat to this dish, so use whatever is easiest or suits your taste. If you’re using jalapeños, you’ll need 1 to 2.
Instead of garnishing the entire dish with chopped eggs, transfer individual servings to warm soup plates or deep bowls and top each with a fried egg. Garnish liberally with parsley. Adapted from The Chile Pepper Bible
You can substitute Cubanelle peppers for the red and green bell peppers if you like.
I have used a habanero here because these peppers are common throughout the Caribbean, and I like the slightly fruity flavor they impart to this dish. However, it may be more common to find picadillo made with jalapeño peppers, even though purists suggest that jalapeños are not used in Cuban cooking. Both chiles do a fine job of bringing heat to this dish, so use whatever is easiest or suits your taste. If you’re using jalapeños, you’ll need 1 to 2.
Instead of garnishing the entire dish with chopped eggs, transfer individual servings to warm soup plates or deep bowls and top each with a fried egg. Garnish liberally with parsley. Adapted from The Chile Pepper Bible