Picadillo (Hash) at the Flores Family's El Charro Cafe
photo by Miss Fannie
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2.46 ml salt
- 59.14 ml water
- 907.18 g lean ground beef
- 59.14 ml garlic, pureed
- 1 medium white onion, chopped
- 591.47 ml potatoes, cooked and diced
- 2 celery ribs, chopped
- 1 medium tomatoes, peeled and diced
- 59.14 ml raisins, soaked in hot water until plump
- 118.32 ml vinegar
- 118.29 ml ketchup (optional)
- 118.29 ml water (optional)
- 6 Spanish olives, pitted, chopped
- 4.92 ml sugar (Up to 2 teaspoons sugar) (optional)
- 4.92 ml cinnamon
- 236.59 ml apple, unpeeled and diced
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!