Since I grew up in Texas, Picadillo was an early favorite of mine. I used to get picadillo breakfast tacos made with ground goat meat once a week when I lived in Austin. Yum.
When we started dipping into the Paleo world, I was thrilled to start making Picadillo again, especially since my recipe uses lard. My husband, he of the bad cholesterol, requested I alter it slightly so this recipe uses the new Mediterranean blend from Pompeian to lighten both the fat/calories and the taste. If you are doing hardcore Paleo, bring on the lard!
1lb Grass Fed ground Beef
1 medium sweet onion
3 cloves garlic, diced
28oz Organic Diced No Salt Tomatoes
1c Raisins, organic preferred
1/4c silvered almonds
1. Use a tsp or so of Pompeian Mediterranean Blend oil to grease pan
2. Saute onions until slightly soft
3. Add ground beef and garlic, cook two to three minutes over medium heat breaking the meat up as you cook
4. Add diced tomatoes and spices and bring to boil
5. Reduce heat and let simmer thirty to forty five minutes until thickened
6. Stir in raisins, and cook for an additional five minutes over low heat
7. Season to taste with sea salt
8. Add a tsp of Pompeian Mediterranean Blend oil to pan, whisking juices in, and once hot add silvered almonds to roast slightly (only a minute or two)
To adapt for a slow cooker, at step four instead add all ingredients (including raisins) and cook on low for six hours.
Serve in bowl, topped with slivered almonds.