Picadillo (Cuban Beef Hash)

Picadillo (Cuban Beef Hash)

13 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
vegnewbie
Recipe by  vegnewbie

“I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. 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.
  2. 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.

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Reviews (13)

Rate This Recipe
WhoDeygal
20

WhoDeygal

Nice, but traditional Picadillo always includes raisins! This dish is traditionally served over hot white rice, with a side of fried plantains and black beans. Cubans do not eat tacos, folks, so please don't put picadillo in tacos and tortillas! Remember that cooking among Spanish speaking cultures varies widely! Cuban food is rather mild, with carribbean influences--have an open mind and try it as it was meant to be served!!

raquel11882
14

raquel11882

This was excellent and very similar to my Cuban family's dish. We don't use raisins in our picadillo. This dish is served over white or brown rice. Usually a side dish for this Cuban dish is Yuca, fried plaintains, black beans or a Cuban tamale which is different than a Mexican tamale. If you don't think it has enough flavor, you can alway add more spices to it. I usually put some Tony Chachere's seasoning or chopped up jalopenos or cilantro in my Picadillo to give it a little flavor.

Susan May
11

Susan May

I served this with tortillas as another reviewer recommended. Even loaded with tomato, cheese, lettuce, and sour cream the overwhelming flavor of green olive could not be covered up enough to make this edible. My not very picky husband quit eating it after just a few bites. I think you need to be a green olive lover to enjoy this dish, and I guess we don't fit that mold. Sadly, the leftovers went into the trash. Supper ended up being Mexican Rice II and chips. I do recommend Mexican Rice II. Restaurant quality! N * R

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 41.1 g
  • 82%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 2060 mg
  • 82%

Based on a 2,000 calorie diet

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