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Cuban Picadillo (Paleo, Whole30, AIP, Nightshade Free)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Cuban picadillo is flavorful and nourishing. It’s easily adapted to be paleo, whole30, and AIP compliant.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef chuck (sub ground beef)
  • 1 tsp cumin (omit for AIP)
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp oregano
  • 1 cup tomato sauce, sugar-free (sub nomato sauce for AIP)
  • 2 tsp blackstrap molasses (omit for whole30)
  • 1/3 cup water
  • 2 bay leaves
  • 1/2 cup green olives
  • 1 tbsp capers
  • 2 tbsp raisins (optional)
  • 1 tbsp cilantro, chopped

Instructions

  1. Using a large deep skillet, heat the avocado oil on medium heat.
  2. Add the onions and garlic and saute minutes or until the onions are translucent.
  3. Add the ground beef and seasonings. Brown the ground beef, using a wooden spoon to crumble the beef. Drain the excess fat from the pan if necessary.
  4. Add the tomato sauce, molasses, water, bay leaves, and stir. Bring to a low simmer and cover for 10 minutes to allow the sauce to thicken.
  5. Stir in the olives, capers, raisins, and cilantro and salt further to taste.
  6. Serve warm with cauliflower rice or plantain chips 

Notes

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All nutrition facts are estimations and will vary.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Latin

Nutrition

  • Serving Size: 1 serving
  • Calories: 277
  • Fat: 12.7g
  • Carbohydrates: 15.1g
  • Fiber: 2.7g
  • Protein: 26.5g
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