I’ll admit: I’ve only had picadillo at restaurants and this *probably* isn’t all that authentic. As much as I love Latin American dishes, I’m not an expert (classically trained in French, cuisine, over here!) but I AM an expert on quick and delicious weeknight dinners. Which this certainly is.
Picadillo is a simple and delicious one pot family-friendly weeknight dinner that can be made in a dozen ways to fit your fancy: some recipes include carrots (I was out), some include potatoes (I’m allergic), and I’ve made this both with and without garlic and onions to make it #FODMAP friendly (still delicious). So take this- and make it yours! I know you’ll love it, however you spin it.
Weeknight Picadillo
1 tbsp olive or avocado oil 1 small onion, diced* 1 small bell pepper, diced 2 cloves garlic, minced* 1 lb grass-fed ground beef 4 tbsp tomato paste 1 tbsp cumin 2 tsp dried oregano 1/2 tsp sea salt (more if desired) 1/4 cup broth or water 1 tsp worcestershire sauce (optional)* 1/3 cup pitted green olives 1/4 cup raisins
To serve: rice and fresh cilantro
1. Heat oil in a deep sided sautee pan over medium heat.
2. Add onion and bell pepper and cook until translucent.
3. Stir in garlic (if using). Stir in tomato paste, cumin, oregano and sea salt and let cook 30 seconds.
4. Stir in broth and worcestershire if using. Reduce by half. Stir in olives and raisins and season to taste.
Serve over rice with chopped cilantro, chopped onions, or sliced avocado (YUM).
1 tbsp olive or avocado oil 1 small onion, diced* 1 small bell pepper, diced 2 cloves garlic, minced 1 lb grass-fed ground beef 4 tbsp tomato paste 1 tbsp cumin 2 tsp dried oregano 1/2 tsp sea salt (more if desired) 1/4 cup broth or water 1 tsp worcestershire sauce (optional) 1/3 cup pitted green olives 1/4 cup raisins
To serve: rice and fresh cilantro
Instructions
1. Heat oil in a deep sided sautee pan over medium heat.
2. Add onion and bell pepper and cook until translucent. Stir in garlic (if using).
3. Add beef and cook until no longer pink.
4. Stir in tomato paste, cumin, oregano and sea salt and let cook 30 seconds.
5. Stir in broth and worcestershire if using. Reduce by half. Stir in olives and raisins and season to taste.
Serve over rice with chopped cilantro, chopped onions, or sliced avocado.
