Cuban Picadillo Paleo Recipes
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
CUBAN PICADILLO (PALEO)
Make and share this Cuban Picadillo (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories One Dish Meal
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the onions in the oil over medium-high heat.
- Add the ground beef and carrots and cook for 3-5 minutes, while stirring and breaking down the big clumps of meat.
- Add the bell pepper, tomato paste, wine and spices and continue to cook covered, over medium heat, until the meat is done and the vegetables are tender (20 - 30 minutes).
- Add the olives and cook for an additional 2 minutes.
- Remove from heat, let stand for 5-10 minutes and serve.
CUBAN PICADILLO
Learn to make the best Picadillo recipe - paleo, gluten free
Provided by Charla
Categories Main Entree
Time 45m
Number Of Ingredients 14
Steps:
- 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).
- Serve accordingly
Nutrition Facts : Calories 497 kcal, Sugar 9 g, Sodium 637 mg, Fat 34 g, SaturatedFat 18 g, Carbohydrate 29 g, Fiber 4 g, Protein 22 g, Cholesterol 81 mg, ServingSize 1 serving
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