Saturday, February 25, 2012

Picadillo - Mexican Hash

Nat asked for this one. I've adapted this from the McNair's cookbook. When the kids were young, they all complained about the raisins. But Nat says they use them with ground beef in Argentina. I always served this with corn or flour tortillas. Nannie served her American style hash with grits. You'll have to let us know what the tradition is over there, Nat!

2 lb. ground meat (I always used 1/2 turkey & 80/20 ground chuck)
2 large onions, chopped
4 medium fresh tomatoes, chopped (2 c. canned can be substituted)
1-2 potatoes, chopped (optional)
2-3 carrots, chopped (optional)
2-3 zucchini, chopped (optional)
3/4 c. raisins
1 Tbs. vinegar
1/2 tsp. oregano
1 tsp. sugar 
1 tsp. salt
1 tsp. cumin 
1/2 tsp. pepper
2-3 cloves garlic, pressed or minced
1/2 c. cilantro, chopped

Sauté meat and onions in frying pan until meat is brown and onions are clear. Drain off fat. Mix in remaining ingredients, stir and simmer for about 45 minutes. Add the garlic and cilantro in the last 10 minutes. Use as a main dish with rice or as a filling for tacos. Serves 6-8.

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