The English translation of picadillo is hash. Most every Cuban family has their own recipe which has been passed down for generations.
I learned about this dish from my good friend Jose Perez. Jose came to the USA from Cuba in 1957. He longed for this dish; however, his wife did not cook. I decided to research this dish and came up with my own recipe.
2 pounds ground beef
2 onions diced
2 green peppers diced
6 cloves garlic minced
3 ½ pounds tomatoes (peeled, seeds removed, and diced)
2 teaspoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
½ teaspoon sweat paprika
½ cup extra virgin olive oil
1 cup English peas (optional)
1 cup green or kalamata olives (optional)
In a Dutch oven over medium heat cook ground beef, onions, peppers, and garlic until meat is no longer pink, and vegetable are soft.
Drain off all grease and return to pot, add the seasoning, pour olive oil and tomatoes over the mixture. Reduce heat to m – low and cook partially covered for at least 2 hours.
If you are going to add the English peas, and or the olives do so during the last 30 minutes of cooking.
Serve over rice.
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