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A very tight closeup of Latin Beef Hash. You can see the pieces of chopped petite sirloin steak with small pieces of chopped pepper and red cabbage. This is a very moist dish but not soupy at all.
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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!
Prep Time10 mins
Cook Time30 mins
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
Servings: 6 people


  • 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


  • 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!