Picadillo Cubano Recipe

Picadillo Cubano Recipe 

Recipe & Photos by Russ Crandall | The Domestic Man

USWM Shopping List: 75% Lean Ground Beef 

Servings: 6
Prep & Cook Time: 30 minutes

Gluten-free, Paleo, Primal, Whole-30 Friendly

Ingredients:

• 2 tbsp olive oil

• 1 small onion, diced

• 1 tsp cumin seeds

• 1 green bell pepper, coarsely chopped

• 3 cloves garlic, minced

• 2 lbs ground beef

• 1 tsp dried oregano

• 1 tsp salt, more to taste

• 1/2 tsp black pepper, more to taste

• 3 bay leaves

• 1 can (14oz) tomato sauce

• 1/2 cup green olives, pitted

• 1/4 cup capers + 1 tbsp caper juice

• 1/4 cup raisins

• chopped cilantro to garnish

 

To serve:

• fried plantains

• white rice (optional)

• lime wedges

• sliced chile peppers

Instructions:

1. In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes. Add the onion and saute until slightly softened, about 3 minutes; add the cumin seeds and saute until aromatic, about 1 minute. Add the bell pepper and garlic, and saute until aromatic, about 2 minutes.
2. Add the ground beef, oregano, salt, and pepper; saute until the beef is mostly cooked through, breaking up chunks as you go, about 6 minutes. Add the bay leaves, tomato sauce, olives, capers, caper juice, and raisins, and stir to combine. Reduce heat to medium-low and simmer until about half of the liquid has evaporated, about 6 minutes. The consistency should be saucy but not soupy, as shown in the picture below.
3. Remove from heat, fish out the bay leaves, and garnish with chopped cilantro. Serve with fried plantains, white rice, lime wedges, and sliced chile peppers (like jalapeño or fresno).

 

Notes:

Quick fried plantain lesson: slice along the plantain peel, then remove the peel with your fingers. Warm about 3 tbsp of coconut or avocado oil in a frying pan over medium heat; slice the plantain at a bias, about 1/2″ thick, then pan-fry until crispy, about 2 minutes per side. Cool on some paper towels and sprinkle with salt just as you take them out of the oil. Green plantains will be starchy and crisp, like a tropical potato; yellow and black plantains will be soft and sweet, and brown easily – both versions are excellent.

 

See this recipe on Russ’s blog, and browse the US Wellness Blog for more tasty, nourishing recipes!