Prep 30 mins
Cook 20 mins
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."
- 1⁄2 teaspoon salt
- 1⁄4 cup water
- 2 lbs lean ground beef
- 1⁄4 cup garlic, pureed
- 1⁄2 medium white onion, chopped
- 2 1⁄2 cups potatoes, cooked and diced
- 2 celery ribs, chopped
- 1 medium tomatoes, peeled and diced
- 1⁄4 cup raisins, soaked in hot water until plump
- 8 tablespoons vinegar
- 1⁄2 cup ketchup (optional)
- 1⁄2 cup water (optional)
- 6 Spanish olives, pitted, chopped
- 1 teaspoon sugar (Up to 2 teaspoons sugar) (optional)
- 1 teaspoon cinnamon
- 1 cup apple, unpeeled and diced
- Heat a skillet and add the salt, water, and ground beef.
- Stir and separate the beef, and brown it quickly.
- Mix ketchup with water in equal proportions.
- Add the garlic puree, onion, potato, celery, tomato, raisins, vinegar, ketchup/water mixture, olives, sugar, cinnamon, and apples.
- Cook until flavors blend, about 15 minutes, stirring frequently.
- Makes 6-8 servings.
I completely missed that the recipe called for TWO pounds of ground meat when I decided to make it. I proceeded with one pound however since I had dinner planned and everything else ready on the counter. The recipe turned out with a good ratio of meat to veggies so I was happy after all and will stay with the one pound. This recipe doesn't have the depth & contrasts of flavors of my favorite picadillo recipe, but I would make it again. It's fast and easy enough for a meal on a busy night & my family liked the addition of the potatoes. Do use the optional catsup. It's fairly vital to the flavor profile. I used yukon gold potatoes & cooked in the microwave to speed things along. Served with Blue Mesa Cornbread and a salad. Thank you for sharing the recipe!
This was delicious and everyone loved it. I used tortillas to eat it with.
This dish sure stretched two pounds of ground beef a long way. It was a surprise that it was sweet and tart. I served it with classic Southern cornbread. I am going to enjoy the leftovers for lunch. I suspect it will taste even better the following day.