SERVES 6 · GF, DF, VEGAN ADAPTABLE
My mother-in-law is Puerto Rican and has taught me a few of her delicious recipes, including picadillo, which is a popular dish in the Caribbean (especially Cuba) and Mexico. Picadillo reminds me of a Latin Sloppy Joe, but with a more sweet-and-sour flavor. It is a very inexpensive entrée, usually served over white rice. I have come up with my own picadillo recipe that may or may not be authentic, but it sure is flavorful. My son especially loves this and many of my students have said the same of their kids. To make this vegan, substitute an equal amount of crumbled tempeh for the beef and add a couple of drops of pure maple syrup in step 3.
2 tablespoons unrefined, cold-pressed extra-virgin olive oil
1 medium-size onion, diced
4 garlic cloves, minced
Pinch of crushed red pepper flakes
1½ pounds grass-fed ground beef
1¾ teaspoons sea salt
Freshly ground black pepper
Pinch of ground cinnamon
2 teaspoons ground cumin
Pinch of ground cloves
2 bay leaves
1 (18-ounce) jar diced tomatoes, or 1¼ pounds fresh tomatoes, skin and seeds removed, chopped
1 medium-size sweet potato, peeled and chopped
¼ cup dry white wine
2 tablespoons cider vinegar or red wine vinegar, or more if desired
½ cup unsulfured raisins
½ cup green pimiento olives, sliced (optional)
Chopped fresh cilantro, for garnish (optional)
1. In a large, heavy saucepan over medium heat, heat the olive oil. Add the onion and cook until tender and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook for another minute, until fragrant.
2. Add the ground beef, salt, and pepper and sauté, breaking up the meat with the back of a wooden spoon. Continue to cook until all the liquid has evaporated and the meat starts to sizzle for a minute or two. This will add a lot of flavor. Add the spices and bay leaves and sauté for 30 seconds.
3. Add the tomatoes and their juices, sweet potato, wine, and vinegar. Bring to a boil, lower the heat to a simmer, cover, and cook for 15 minutes.
4. Uncover the pan and add the raisins and olives, if using. Allow the stew to cook for another 10 minutes. Garnish with chopped cilantro, if using. Delicious served over rice or Cauliflower Rice (here).
TIP: You can use ground turkey or chicken, but I would opt for dark meat for better flavor and more moisture. The picadillo will have a little poultry flavor.