Latin Beef Hash

This is a very simple Beef Hash recipe seasoned Latin Style that brings so much flavor you’ll want to have it with a million things!

The first day I make it, I like to have it over rice, white or yellow. Sometimes, I add some canned white shoepeg corn over top for even more bite. I am obsessed with corn, btw!

The next day, I like to find ways to have the leftovers in a different way. In this post, I share it with you as a Spring Roll. And boy are they delicious!!! But…. you can also put this beef hash in empanadas, tacos, tostadas, lettuce wraps, taquitos and sooo much more!
You see! This is why I love cooking! The possibilities are endless!!!

What can I use this hash in?

Spring Rolls
Empanadas
Tacos
Tostadas
Lettuce wraps
Taquitos
Sandwiches
And much more!

Latin Beef Hash

This is a very simple recipe that you can repurpose in a ton of ways! Think tacos, spring rolls, sandwiches and much more!

5 from 1 vote

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Course: Appetizer, dinner, Main Course, Snack

Cuisine: American, Caribbean, Cuban, Dominican, Latin, Latin Fusion, Mexican, Mexican American

Keyword: beef, beef casserole, beef filling, beef spring rolls, beef taco filling, beef tostada topping, hash, how to make empanadas, how to make spring rolls, how to make tender beef, Latin beef empanada filling, taquitos filling, tender beef

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 people

Ingredients

• 2 lbs petite sirloin steak about 1 inch thick
• 1/4 cup corn oil canola oil is ok too
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbs adobo
• 1 tsp garlic minced
• 1/2 red pepper chopped
• 1/2 yellow pepper chopped
• 1/3 cup cilantro chopped
• 1/2 cup red cabbage chopped
• 3 tbs manzanilla olives chopped
• 1 tbs soy sauce
• 2 tbs lime juice
• 2 tbs tomato sauce
• 1/4 cup yellow onions chopped

Instructions

• Prep vegetables and have all ingredients handy.
• Season steaks on one side sprinkling with half the salt, half the pepper and half of the adobo. Rub in well.
• Turn over the steaks and sprinkle the other half of the salt, pepper and adobo. Rub it in well.
• In a large skillet, heat corn oil over medium/high heat then sear the steaks for 3 minutes on each side.
• Remove steaks from the skillet onto a cutting board or plate and let them rest for 10 minutes.
• Keep the skillet on the stove on low heat as we will use the drippings for our next step.

  Turn heat off if you are not ready to continue to cooking the vegetables.
• While beef rests, start cooking the veggies.
• Add all the chopped vegetables, and the rest of the ingredients into the skillet. Cook over medium heat for about 5 minutes or until desired tenderness is reached.
• Lower heat on the vegetables and chop the meat into small cubes. About 1 inch by 1 inch.
• Add the beef back into the skillet and cook for about 5 minutes or until desired doneness is reached.
• After this, the world is your oyster! Serve over rice, next to a salad, in an empanada, in a taco, over a tostada, inside a taquito, over some butter lettuce. You have so many options!

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