Rice & Beef Hash Filling

This is picadillo by another name. Ground beef simmers with chopped apple, raisins, olives (both stuffed green and black), jalapeño, tomato, and a touch of cinnamon and cloves. That combination of sweet fruit, briny olives, spicy pepper, and warm spices is the signature flavor profile of Latin American picadillo.

The apple is the ingredient that most people wouldn’t expect. It softens during the 20-minute simmer and adds a subtle sweetness and body that sugar alone can’t replicate. Combined with the raisins, it creates a sweet-savory balance that makes this filling addictive.

Breaking up the beef into small crumbles with a wooden spoon as it cooks ensures even distribution. Large chunks of meat dominate the filling instead of blending with the other ingredients.

Serve over rice, stuffed into burritos, or spooned into taco shells.

Chef Tips

• Seed the tomato before chopping to keep the filling from getting watery.
• Use lean ground beef. The filling simmers uncovered and excess fat pools instead of evaporating.
• The 20-minute low simmer is key. It lets the flavors meld into a cohesive filling instead of tasting like separate ingredients thrown together.
• Canned jalapeño gives a milder, more vinegary heat than fresh. Adjust to your preference.

Variations

• Turkey picadillo: Swap ground beef for ground turkey for a lighter version that works just as well.
• Empanada filling: Cool the mixture and use it as a savory filling for baked or fried empanadas.