(Cuban Style Hash)

Glenn Lindgren: Picadillo is Cuban-style hash and a favorite meal of most Cubans.

Raúl Musibay: Including me!

Jorge Castillo: It's beef, usually ground but sometimes shredded, with tomato, green pepper, green olives or capers and of course, plenty of garlic.

Raúl Musibay: I like to eat it over rice. It goes great with fried plantains and black beans and rice.

2 cups diced onion

2 cups seeded and finely chopped green bell pepper

Olive oil for sautéing

4 cloves garlic, minced

2 pounds ground beef or ground round

3 tomatoes, peeled, seeded, and chopped

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1 teaspoon oregano

1/2 cup chopped green olives

1/3 cup raisins

Salt and pepper to taste

Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for about 15 minutes.

Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice; include fresh Tostones—Fried Green Plantain for a special treat that will engender the gratitude of small children!

Note: Many cooks like to make picadillo with leftover beef roast, shredded -- a great way to use up the meat from Sunday dinner.

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"

ISBN: 158685433X, Copyright 2004

All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.