Picadillo Mexican Hash 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.

PICADILLO RECIPE

Steps:

• Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
• Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
• Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
• Finally, season with salt and pepper and add the chopped cilantro.
• Mexican Picadillo recipe the easy version
• Serve with rice and warm corn tortillas. Enjoy!

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 RECIPE (MEXICAN PICADILLO)

Steps:

• Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
• While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
• Stir in onion, garlic, tomato and potatoes.
• Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
• Garnish with cilantro and serve with warmed tortillas or rice.

PICADILLO (MEXICAN HASH)

Steps:

• 1. Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
• 2. Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
• 3. Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.

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.

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.