CUBAN PICADILLO
This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.
Provided by Nat Da Brat
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and add the onion and garlic.
- Cook over very low heat until the onions are almost tender, about 10 minutes.
- Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- Season to taste with salt and pepper.
- Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
- Use the tomato juice if you need more liquid.
- Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- Serve with bread or rice.
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Toxic Waste
[email protected]Yummy!
Shahid Abbasi
[email protected]This is the best picadillo recipe I've ever tried. It's so flavorful and easy to make. I love that it uses simple ingredients that I always have on hand.
Mandy Ragsdale
[email protected]I've made this picadillo several times and it's always a crowd-pleaser. It's so easy to make and it's always delicious. I love that I can use ground beef or ground pork, depending on what I have on hand.
Shelby Jones
[email protected]This was my first time making picadillo and it was delicious! I used ground beef instead of ground pork, and I added some chopped carrots and celery. It was so flavorful and easy to make. I will definitely be making this again.
Angel Gerard
[email protected]This Cuban picadillo was a hit with my family! The flavors were amazing and it was so easy to make. I followed the recipe exactly and it turned out perfect. I served it with white rice and black beans, and everyone loved it. I will definitely be maki