Puerto Rican (okay, maybe it actually originated in Cuba...but whatever) beefy goodness. Please note that most Puerto Ricans are known for cooking "a ojo"...aka "a little of this, handful of that, etc. So I'm attempting to put pseudo-quantities here. But part of the soul of the meal is somewhat improving based on what YOU like, So have at it!

1 lb. grass fed ground beef
1 green bell pepper, diced
1 red bell pepper, diced

1 medium sweet onion, diced
1 medium sweet potato, cubed
3-4 cloves of garlic, freshly chopped
2 cans (390g each) diced fire roasted tomatoes
1 heaping Tbsp capers
1 Tbsp caper juice
10-12 green olives (with pimento preferably), sliced
1/4 cup raisins
1 tsp dried oregano
salt and pepper to taste
olive oil to sauté onion/pepper

Start by sautéing your pepper and onion over medium-high heat in a large skillet, with a bit of olive oil. Add garlic about halfway through (to prevent the garlic from burning). Meanwhile, add your oregano, cumin, salt and pepper to your ground beef, and mix together. When the onions and peppers are turning slightly brown, add your meat mixture, and break up the meat as it is cooking. While it is still a little red, add the tomato sauce, capers (and juice), olives, sweet potato, and raisins. Reduce heat and let simmer until some of the sauce has evaporated off (15 minutes or so). ENJOY!

I dig this because of the flavor combinations...the hint of sweet via the raisins are a great contrast to the smoky fire roasted tomatoes and robust beef. The non-paleo version would add a bit of diced potato...but quite honestly, this stuff is amazing without the added carb.

picadillo

 

Macros (1/4 of the recipe):
27g protein
33g carb
17g fat

 

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