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    You are in: Home / Mexican / Mexican Hash (Picadillo) Recipe
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    Mexican Hash (Picadillo)

    Mexican Hash (Picadillo). Photo by Bellacuoca13

    1/1 Photo of Mexican Hash (Picadillo)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mexi-Rosie's Note:

    Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.

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    Units: US | Metric


    1. 1
      First, stir fry potatoes in olive oil.
    2. 2
      Take potatoes out from oil, set apart.
    3. 3
      Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
    4. 4
      Once the meat is partially cooked, add potatoes and rest of ingredients.
    5. 5
      Simmer on medium heat for about 30 minutes.

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    Ratings & Reviews:

    • on May 29, 2005


      Many, many years ago, I was served this dish in the home of a Mexican friend. I have always regretted not asking for the recipe. I recently found out what it was called and after searching thru all the other Picadillo recipes here at Zaar, decided this one looked the closest to what I had eaten. I made this last night and my dh and I just loved it! This recipe is so simple to make and your instructions were easily followed. I didn't have fresh tomatoes so I used a 10 oz. can of diced tomatoes w/green chilies instead. This made it a little bit spicier, which we loved, but a regular can of diced tomatoes could be substituted. I used the red wine and I used red wine vinegar instead of plain. I served this "as is" with some warmed, buttered corn tortillas. Absolutely delicious!! This morning I will warm the leftovers to wrap in flour tortillas for breakfast. YUM! Thank you so much for posting this wonderful recipe.

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    • on February 29, 2004


      This was very good! Excellent flavor. I didn't have any poblanos, so I added a can of diced green chilies. Poblanos are a little hot for my family, anyways. It made a ton, too. The leftovers are going to be scrambled up with some eggs for breakfast.....hmmmm, or maybe some burritos....oh, the possibilites!

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    • on December 28, 2009


      This is exactly what I want when I think of picadillo! I didn't think the capers would "go" but put them in anyway just to find out. Boy was I surprised! I wouldn't change a thing. Thanks so much for sharing Mexi-Rosie. I will use this recipe for years to come.

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    Read All Reviews (5)


    Nutritional Facts for Mexican Hash (Picadillo)

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 526.9
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 10.1 g
    Cholesterol 102.8 mg
    Sodium 930.6 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 3.5 g
    Sugars 7.3 g
    Protein 31.1 g

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