Picadillo – Cuban-style Hash
Recipe slightly adapted from Three Guys From Miami
2 lbs ground beef
2 tablespoons light flavored olive oil
1 large onion, diced finely, about 1 ¾ cups
2 large green bell peppers, chopped small, about 2 cups
3 large cloves of garlic, minced
1 (14-15 ounce) can fire roasted diced tomatoes, fresh tomatoes can be used as well when in season
1 teaspoon oregano
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2
cup green olives, chopped small, I had a hard time finding them
unstuffed, so I finally just bought the ones stuffed with pimentos and
they worked great
1/3 cup raisins
Kosher salt, to taste
Fresh ground black pepper, to taste
In
a large skillet, over medium heat, heat the olive oil and then add the
onions and bell peppers. Saute for about 5 minutes, until the onion
starts to soften. Add the garlic and ground beef and continue cooking.
Press
the onions and peppers into the ground beef. Crumble the meat mixture
as it cooks, until it is browned, about 5 more minutes. Add the
tomatoes, oregano, cumin, cloves and cinnamon and stir to combine.
Reduce the heat to low, cover with lid and simmer 15 minutes.