Learn to make the best Picadillo recipe - paleo, gluten free
Servings 4 servings
- 1 lb of minced beef washed(grass fed if possible)
- Adobo seasoning see post, use all
- 1 onion chopped
- 5 garlic cloves minced
- 1 green bell pepper chopped
- ½ tsp cumin
- ½ tsp oregano
- 2 bay leaves
- 1 small can of chopped tomatoes
- ⅓ cup of olives or capers
- ½ cup of raisins
- ½ cup of red grape juice see post, can use red wine
- 2 tsp parsley optional
- 3 tbsp coconut oil can use olive oil if you prefer
Start by placing the ground meat in a large bowl. Use your hands to work in the adobo seasoning. Really work the dry rub in by breaking down the slab of minced beef then set aside. Melt the coconut oil in a large skillet/pan on medium heat, then add the onions, garlic and bay leaf and sautee for 1 minute.
Add the beef and proceed to seal and brown the meat with the other ingredients. This should take 4-5 minutes.
Once the meat has darkened add the green bell pepper then pour in the chopped tomato and evenly coat the minced beef in the sauce.
Sprinkle the cumin, oregano and parsley into the pan and stir.
Add the raisins and olives to the pan again, giving another good stir.
Finally pour the red grape juice to the entire pan and bring to a rolling boil before reducing the flame to low.
Cover the pan with lid and simmer for 15-20 minutes (checking periodically).
Calories: 497kcal | Carbohydrates: 29g | Protein: 22g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 637mg | Potassium: 789mg | Fiber: 4g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 4mg