Picadillo has been on the list of things I wanted to try making for a couple years now. Just the word “Picadillo” is enough to make everyone in my family start laughing. The first time I was served this meal; my 13 year old brother had been responsible for making dinner that evening. He mistakenly read the ¼ TEASPOON of dried cloves as ¼ CUP of whole cloves. (In his defense, my little brother is a great cook today. We all had to learn through trial and error in the kitchen, right?)
Picadillo – Cuban-style Hash
- 2 lbs ground beef
- 2 tablespoons light flavored olive oil
- 1 large onion diced finely, about 1 ¾ cups
- 2 large green bell peppers chopped small, about 2 cups
- 3 large cloves of garlic minced
- 1 14-15 ounce can fire roasted diced tomatoes, fresh tomatoes can be used as well when in season
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup green olives chopped small, I had a hard time finding them unstuffed, so I finally just bought the ones stuffed with pimentos and they worked great
- 1/3 cup raisins
- Kosher salt to taste
- Fresh ground black pepper to taste
- In a large skillet, over medium heat, heat the olive oil and then add the onions and bell peppers. Saute for about 5 minutes, until the onion starts to soften. Add the garlic and ground beef and continue cooking.
- Press the onions and peppers into the ground beef. Crumble the meat mixture as it cooks, until it is browned, about 5 more minutes. Add the tomatoes, oregano, cumin, cloves and cinnamon and stir to combine. Reduce the heat to low, cover with lid and simmer 15 minutes.
- Uncover the skillet and add the olives and raisins. Simmer another 5 minutes or so. Add salt and pepper to taste. Serve over rice and Enjoy!