Mexican Hash (Picadillo)
"Picadillo is wonderful. Don't be put off by the spicing.
This comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 tablespoons olive oil
- 2 lbs lean ground beef
- 2 onions, finely chopped
- 1 garlic clove, chopped
- 2 apples, peeled cored and chopped
- 1 lb medium tomatoes, peeled seeded and chopped
- 3 jalapenos, seeded and chopped
- 1⁄2 cup raisins
- 1⁄4 cup pimento stuffed olive, cut in half
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon clove
- salt and pepper
- 1⁄4 cup slivered almonds
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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