PUBLISHED ON: 12.26.2009

Picadillo is a traditional Cuban dish made with ground beef, onions, green olives, green bell peppers, raisins, garlic and tomatoes, stewed together and seasoned with cloves and cinnamon. This dish can be served alone, over rice or as a stuffing mixture in empanadas. Personally, I love it over rice. Served up family style this dish can serve a crowd or just a few.Β This dish is economical, easy to prepare and can be made in batches for freezing for later use.

(Cuban Style Hash)
Serves 6-8

2 tablespoons canola oil
1-4″ inch stick cinnamon
1 large yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 tablespoon ground cinnamon, halved
1 1/2 teaspoon dried oregano
1/8 teaspoon ground cloves
4 cloves garlic, chopped
2-lbs. ground beef
Kosher salt and freshly ground pepper, to taste
3/4 cups raisins
3/4 cup green pimento-stuffed olives, halved
1 28 ounce can whole peeled tomatoes, undrained, crushed
1/2 cup slivered almonds, toasted
1 tablespoon red wine vinegar
Heat oil in a 12″ cast-iron skillet over medium-high heat. Add cinnamon stick, onions, and peppers; cook, stirring, until vegetables are soft, about 10 minutes. Add half the ground cinnamon, oregano, cloves, and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook, breaking it up with a wooden spoon, until it browns, 8-10 minutes. Season with salt and pepper; add raisins, olives, and tomatoes. Cook until liquid has evaporated, about 20 minutes. Stir in remainder of ground cinnamon, almonds, and vinegar.

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