Picadillo (Rice-And-Beef Hash/Filling)

This picadillo hits all the sweet-savory-spicy notes that make the dish a Latin American staple. Ground beef simmers with chopped apple, raisins, sliced green and black olives, jalapeno, tomato, and a dash of cinnamon and cloves for a filling that’s complex without being complicated.

The apple is the ingredient most people don’t expect. It breaks down during the 20-minute simmer and adds a subtle sweetness that balances the briny olives and the heat from the jalapeno. You won’t taste “apple” in the finished dish, but you’d notice something missing without it.

Breaking the beef into small, crumbly pieces with a wooden spoon right from the start gives the picadillo its signature hash-like texture. Big clumps of meat won’t absorb the sauce the same way.

Chef Tips

• Use lean sirloin or top round for a lighter version. Fattier ground beef will make the filling greasy.
• Blanch and seed the tomato before chopping. The skin and seeds add bitterness to a dish this simple.
• The low 20-minute simmer lets the raisins plump and the flavors meld. Don’t rush it on higher heat.
• This reheats well and makes excellent leftovers for stuffed peppers, empanadas, or taco filling the next day.

Variations

• Use ground turkey instead of beef for a lighter version with a similar texture.
• Add a tablespoon of capers along with the olives for extra brininess.
• Stir in diced potatoes and simmer until tender for a heartier, more filling version.