Mexican Hash Picadillo Food

PICADILLO RECIPE

Steps:

• Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
• Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
• Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
• Finally, season with salt and pepper and add the chopped cilantro.
• Mexican Picadillo recipe the easy version
• Serve with rice and warm corn tortillas. Enjoy!

MEXICAN HASH (PICADILLO)

Steps:

• Heat the oil in a large heavy skillet and brown the meat.
• Add the onions and garlic.
• When brown add all the other ingredients except the almonds.
• Season with salt and pepper.
• Simmer gently uncovered until much of the liquid has evaporated.
• Toast the almond slivers in a little olive oil until golden.
• Place on top on the picadillo and cook a few moments longer.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

MEXICAN HASH (PICADILLO)

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

PICADILLO (HASH) AT THE FLORES FAMILY'S EL CHARRO CAFE

Steps:

• 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.

PICADILLO (MEXICAN HASH)

Steps:

• 1. Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
• 2. Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
• 3. Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.