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Picadilla Recipe

I made this recipe after being inspired by the cuisine I ate while in Puerto Rico a few months ago for my wedding. This meal was so easy to put together and absolutely delicious. This recipe makes about 6 servings, which can be a lot, but since it is only me right now, I prepped it into individual servings and enjoyed for the week. You could easily half the recipe for fewer servings but I love leftovers! Picadilla is the perfect combination of savory and sweet and super easy to modify. I am not a fan of olives so I omitted them. If you were watching your sugar intake or participating in some type of sugar detox program, you could easily omit the raisins and the dish would be more of a chili-like stew. If you’re an athlete or need more carbohydrates in your diet, you could easily serve this recipe over sweet potatoes, plantains or with some cauliflower rice.

Picadilla

2lbs Grass-fed ground beef

2 Green Bell Peppers-diced

1 yellow onion- diced

1-15oz can tomato sauce

¼ cup apple cider vinegar

1 tsp garlic powder

1 tsp oregano

2 tsp cumin

1/2 tsp sea salt

½ tsp black pepper

½ cup organic unsweetened raisins

10 ounces of green olives, pimento stuffed

Brown the ground beef on medium heat until cooked through. While meat is cooking, chop pepper and onions and add to crockpot. Once meat is cooked through, add meat and remaining ingredients to crock-pot and cook on low for 4-6 hours.