Smoky Picadillo

Smoky Picadillo 2014Finally! A meat dish from me. I laugh a little bit every time I go to post a recipe and find myself wanting to share yet another veggie side dish that I’ve prepared. Maybe with the arrival of winter there will be more opportunities for me to share protein dishes because the colder weather inspires me to cook indoors more frequently. Summertime has me grilling just about everything and that keeps things simple, but now there’s a chance for a little more creativity in the kitchen when it comes to the main event.

Picadillo is a Cuban dish that is easy to make and delicious to eat. It has a lot of different flavor components that come together in a savory-sweet way that I really like. Mine isn’t totally traditional because I’ve been craving smoky flavors lately so I added some smoked paprika. And typically this would be served with rice or inside an empanada, but you know how Paleo rolls – a nice pile of meat and a veggie side and you’re good to go! You could easily serve this over spaghetti squash or tossed with some quickly sautéed zoodles, and both those options would be delicious. I had it for lunch the next day piled on top of some garlicky green beans, which might have been my favorite way, and I also heated it up and then added it to a simple salad (lettuce, tomato, avocado, scallions). There are really endless options so if you’re looking for something to make when you’re doing your weekly cook-up, you might want to give this one a try.

Smoky Picadillo

2 tsp. fat of choice (I used grass-fed beef tallow)

1/2 large onion, about 1 c. chopped

2 carrots, finely chopped

1 green bell pepper, chopped

1 tsp. salt, divided

2 lbs. ground beef

3 Tbsp. tomato paste

1 tsp. garlic powder

1 tsp. dried thyme

2 tsp. dried oregano

1/2 tsp. smoked paprika

1/4 tsp. cinnamon

2 c. beef broth

1/3 c. sliced green olives

2 Tbsp. raisins

2 Tbsp. capers, rinsed and chopped

1 tsp. apple cider vinegar

2 Tbsp. cilantro, minced

2 Tbsp. sliced almonds, toasted

pepper to taste

Directions

1) Melt fat over medium-high heat in a large sauté pan. Add carrots, onion, bell pepper, 1/2 tsp. salt and sauté about 5-7 minutes, until beginning to soften.

2) Add ground beef and additional 1/2 tsp. salt, plus a few grinds of pepper, and cook until brown throughout, about 10 minutes.

3) Stir in tomato paste, garlic powder, thyme, oregano, and cinnamon. Cook until fragrant, about 30 seconds, then add broth, raisins, olives, and capers. Simmer over medium heat for about 15 minutes until most of the liquid is gone.

4) Add vinegar and cilantro, taste for seasoning and add any extra salt or pepper, top with toasted almonds and serve.

Serves 6-8

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5 thoughts on “Smoky Picadillo

  1. Arrrgggghhhhh! Stop me! I keep burning my mouth “tasting” this! So good! My only change was to use crasins vs raisins b/c I was out. I think raisins would be better, but I’m not sure this will make it to my weeknight meals! Thanks Michelle!

  2. Pingback: Buffalo Tastes Good! – Bison Picadillo | Frankie Wolf

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