This Cuban picadillo is flavorful and nourishing. It’s easily adapted to be paleo, whole30, and AIP compliant.
- 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
- Using a large deep skillet, heat the avocado oil on medium heat.
- Add the onions and garlic and saute minutes or until the onions are translucent.
- 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.
- 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.
- Stir in the olives, capers, raisins, and cilantro and salt further to taste.
- Serve warm with cauliflower rice or plantain chips
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All nutrition facts are estimations and will vary.
- Category: one pot meals
- Method: stove top
- Cuisine: Latin
- Serving Size: 1 serving
- Calories: 277
- Fat: 12.7g
- Carbohydrates: 15.1g
- Fiber: 2.7g
- Protein: 26.5g