Picadillo - Mexican Minced Beef Hash
Picadillo is a minced chilli dish sometimes small diced beef is used for a fuller flavour. In Mexico Picadillo is used to fill burritos, tacos, pastry's and Tamales. Just make it instead of the usual chilli and serve in flour tortillas.
Preparation time: 15 minutes Quantity: Serves 4-6 Cooking time: 30-40 minutes
Ingredients
1 tablespoon vegetable oil
2 onions - small diced
2 cloves garlic - crushed
1 teaspoon ground cumin
1 green chilli - finely diced
450g / 1lb minced beef
1 large/2 small potatoes - peeled and small diced
1 carrot - peeled and small diced
1 tin /400g plum tomatoes- chopped
100 ml stock or water
1/2 glass/ 30 ml red wine (optional)
1 tablespoon fresh oregano - chopped (optional)
1 tablespoon fresh parsley - chopped
seasoning
2 tablespoons tomato puree
Method
- Heat the oil in a large frying pan
- Cook the onions till soft without colour
- Add the garlic, cumin and chilli - stirring for a few moments to release the flavour
- Add the mince - cook on high stirring all the time, breaking up any lumps and cooking till all the meat has sealed and browned
- Add the carrots and potatoes, cooking for a minute
- Add the tomatoes, stock and wine (optional)
- Simmer on a low heat , preferably covered for 25-30 minutes (checking the mix does not simmer dry, if so add a little more water or stock)
- Add all else, stir, season to taste and serve