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Picadillo (Hash) at the Flores Family's El Charro Cafe

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“This is a traditional dish for a Mexican wedding. Use Spanish green olives in this recipe. Ketchup sweetens Picadillo; so, if the apples are tart, you might choose to add a little. To "slowest choppers in the Western Hemisphere", I recommend preparing the following the day before: garlic, onion, celery, olives. I stored the garlic and onion in vinegar overnight. The raisins and ketchup/water/sugar mixtures prepare quickly. The potato and apple should be saved for last, since they will turn color. With no specified amount of cinnamon, I used about 1 teaspoon, and it was noticeable but not overpowering. I like garlic, but the garlic was not overpowering at all, it was just go-ooo-d!. It has a sweet and sour aspect. I was wary of this dish as it was labelled "hash". So I prepared Italian Meat Loaf from BH&G in case DH was disappointed in the Picadillo. I called it the match between Italian and Mexican cuisines in the ground beef category. The Italian meat loaf was excellent, so I was really shocked that DH preferred this Picadillo. The recipe came from "The Flores Family's El Charro Cafe Cookbook."”

Ingredients Nutrition


  1. Heat a skillet and add the salt, water, and ground beef.
  2. Stir and separate the beef, and brown it quickly.
  3. Mix ketchup with water in equal proportions.
  4. Add the garlic puree, onion, potato, celery, tomato, raisins, vinegar, ketchup/water mixture, olives, sugar, cinnamon, and apples.
  5. Cook until flavors blend, about 15 minutes, stirring frequently.
  6. Makes 6-8 servings.

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