Spanish Hash - {Picadillo}

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Lean ground beef
1/2 cup	31g / 1.1oz	Chopped white onion
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 cup	73g / 2.6oz	Diced yellow bell pepper
1/2 tablespoon	7.5ml	Chopped garlic
3		Bay leaves
1 teaspoon	5ml	Toasted ground cumin
1/4 cup	59ml	Sliced green olives
1/4 cup	23g / 0.8oz	Sliced almonds - toasted
1/4 cup	40g / 1.4oz	Golden raisins
3/4 cup	177ml	Tomato paste
1/4 cup	36g / 1.3oz	Parsley - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes.

As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent.

Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A04) - from the TV FOOD NETWORK

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