Paleo Cuban Beef Picadillo

published Feb 25, 2022
Cuban Beef Picadillo
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Credit: Michelle Tam & Henry Fong

This is classic Cuban comfort food, made from ground meat cooked with a delicious combination of capers, olives, and raisins. This simple one-pan meal tastes just as great spooned over a bowl of cauliflower rice or tucked inside scrambles or wraps.  

Note: This recipe is part of a weekly menu of Paleo meals from the Michelle Tam and Henry Fong, the creators of the blog Nom Nom Paleo and authors of several cookbooks, including Nom Nom Paleo: Let’s Go!, where you’ll find this recipe and other delicious Paleo recipes.

Cuban Beef Picadillo

Serves 6

Nutritional Info

Ingredients

  • 1/4 cup

    raisins

  • 2 tablespoons

    avocado oil or ghee

  • 1

    red bell pepper, stemmed, seeded, and diced

  • 1

    large onion, diced

  • Diamond Crystal kosher salt

  • 6 cloves

    garlic, minced

  • 2 tablespoons

    tomato paste

  • 1 pound

    lean ground beef

  • 1 pound

    ground pork

  • 1 tablespoon

    dried oregano

  • 1 tablespoon

    ground cumin

  • 1 (14.5-ounce) can

    diced fire-roasted tomatoes, drained

  • 1/2 cup

    bone broth or chicken broth

  • 2

    bay leaves

  • 1/2 cup

    pitted green olives, coarsely chopped

  • 2 tablespoons

    capers, drained

  • 1 tablespoon

    red wine vinegar

  • Freshly ground black pepper

Instructions

  1. In a small bowl, soak the raisins in hot water for at least 10 minutes or until plumped. Drain and set aside.

  2. Heat a large skillet over medium heat and swirl in the oil when the pan is hot. Add the bell peppers, onions, and a sprinkle of salt.

  3. Cook until the vegetables are softened, about 5 minutes.

  4. Stir in the garlic and tomato paste. Cook until fragrant, around 30 seconds.

  5. Add the beef and pork to the skillet, breaking up the meat with a spatula.

  6. When the meat is no longer pink, stir in the oregano, cumin, and 1 teaspoon of kosher salt. Mix in the tomatoes, broth, and plumped raisins.

  7. Tuck in the bay leaves into the meat. Then, increase the heat to maintain a gentle simmer for about 10 minutes.

  8. Pick out the bay leaves and toss in the olives and capers. Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened, about 5 minutes.

  9. Stir in vinegar and taste for seasoning. Adjust with salt, pepper, and vinegar if necessary. Serve over cauliflower rice.

Recipe Notes

Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.