Cuban Picadillo (Beef Hash)


  • 1/4 cup annatto oil (2 tbs annatto powder mixed with 1/4 cup vegetable oil)
  • 1 large onion, minced
  • 1 large green pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 habanero pepper, seeded and minced
  • 2 lbs ground chuck
  • 2 large tomatoes, peeled, seeded and chopped (about 2 cups)
  • 1 tsp ground cumin
  • kosher salt and black pepper to taste
  • 1/2 cup golden raisins
  • 1/4 cup pimento stuffed green olives, chopped
  • 1 tbs capers
  • Heat the oil in a large frying pan and cook the onion, bell pepper, garlic, hot pepper until the onion is tender but not browned.
  • Add the meat and cook, stirring and breaking it up until it has lost it’s color.
  • Add the tomatoes, cumin, salt and pepper to taste.
  • Add the raisins, mix thoroughly and simmer gently, uncovered until cooked about 20 minutes.
  • Add the olives and capers, and cook for a few minutes longer.
  • Serve with white rice, beans and fried ripe plantains.

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