Picadillo - Castilian Hash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Use this savory mixture to stuff peppers or onions, serve over rice or to fill tortillas for a quick lunch. This recipe comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 lb hamburger or 1 lb minced beef |
1 1/2 cups water, boiling |
2 tablespoons olive oil |
1 small onion, peeled and minced |
1 tablespoon parsley, minced |
1 garlic clove, peeled and mashed |
1 tablespoon almonds, chopped |
1 tablespoon raisins, chopped |
1 potato, peeled and cubed |
1/4 cup tomato, cooked (canned is fine) |
1 cup beef stock |
2 tablespoons chili powder (store bought, your own recipe or chili powder) |
salt, to taste |
1/2 teaspoon sugar |
Directions:
1. Shape meat in 4 large balls, cover with boiling salted water and simmer until meat is cooked and tender.
2. Drain and mash meat well.
3. Heat oil; addd onions, parsley, garlic, almonds, raisins and potato and cook until potato is tender.
4. Add remaining ingredients, including meat, cover and simmer for ten minutes.
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