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Ada's Cuban Picadillo (Beef Hash)
| 1/4 cup pure Spanish olive oil |
1/2 cup Spanish green olives - sliced in
half or capers or mix the two |
| 1 medium-size white onion chopped |
1/2 cup dark raisins |
| 1 medium bell green bell pepper chopped |
Salt to taste |
| 3 cloves of garlic, crushed |
1 Teaspoon of Cumin Garnish: |
| 1-1/2 lb. Ground beef or bison or sliced |
1 large boiled egg - chopped |
| 1/2 lb. Ground pork |
1/2 cup (sml. Can) early sweet peas |
| 1/4 cup sherry wine |
1 small jar of sliced red pimiento |
| 1 can of crushed tomatoes |
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| 1 small potato boiled, peeled & diced
(optional) |
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In a large skillet, heat oil over medium heat until
fragrant. Add onion, bell pepper and garlic. Cook until
onions are translucent. Add beef and pork and cook until
brown (break up large chunks). Add wine, tomatoes and a
little salt and pepper. Cook for about 15 minutes. Add
potato, raising and olives and correct the seasoning.
Continue cooking until the liquid is absorbed (should not be
too soupy).
Transfer picadillo to a large platter or bowl. Adorn with
the sliced egg on top, outline the border with peas and
sprinkle the entire dish with the pimiento. Serve over
white rice or mashed potatoes. Add fried plantains
(maduros) and you have a meal!
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