Paleo Picadillo Recipe

Paleo Picadillo Recipe

No recipe brings the three main ingredients of Paleo-kitchen - meat, vegetables and fruit - so enjoyable and aromatic together like this dish: Picadillo.

It is pronounced: "Pikadiyo" because the double "l" is spoken in Spanish as "y". The court comes namely from the Caribbean, more specifically from Cuba.

I've found it in a Caribbean cookbook called Essential Caribbean  *, Has an American friend gave me times. The Caribbean cuisine is full of paleo-compatible recipes, one must only here and there highlight some flour from the list of ingredients, occasionally omit batters and ignore the rice. Otherwise, 80% of the recipes can be incorporated virtually ummodifiziert. So who is the English language cooking powerful, is this the Caribbean Cookbook  * Recommended.

Literally translated means "picadillo" really only "Small Cut" in the sense of "Chopped", and that is the main ingredient: mincemeat. To this end, peppers, tomatoes, olives, onions and raisins join. And plantains.

Plantains - The tropical alternative to potato

Plantains are recently found in some supermarkets. They are significantly larger than normal bananas and less sweet: If they are still green, they taste neutral, almost like potatoes. The more yellow it will, over time, the more mature they are. Then they develop a slightly bananiges flavor and are always sweeter. So they become a flexible leaflet in moderation harmless, "good" carbohydrates supplies.

Curious? Here comes the recipe to try at home, it is actually quite simple and for our use, I have adapted the recipe a little:

Recipe: Picadillo

Ingredients

• 3 tablespoons butter
• 2 onions chopped,
• 3 cloves garlic, minced,
• 2 bell peppers, cut into cubes
• 1-2 packs of minced meat (approx 600-800g)
• 6 tomatoes (or tomato puree 0.5l)
• 3 tablespoons raisins
• 3 tablespoons olive pitted,
• 1-2 bay leaves
• 1 teaspoon cumin (Cumin)
• Chili powder (to taste)
• 1 dash of vinegar
• Salt and pepper
• 2 plantains, medium ripe (yellow shell, alternatively 3-4 normal bananas)
• 4 tablespoons butter (for cooking bananas)

Preparation

1. Melt the butter in a pan over medium heat. In it the chopped onions, garlic and bell pepper fry.
2. The minced meat and fry, stirring, until it is browned through.
3. Tomatoes (mark), raisins, olives, bay leaves, cumin, chili powder and vinegar, salt and pepper and leave for 20 minutes at low heat to simmer, stirring occasionally, until the court slightly thickens.
4. Meanwhile, peel the plantains, cut in half lengthwise and cut each half again in the middle, transversely.
5. In another pan fry the plantain pieces on medium heat in the butter turning occasionally, until golden brown.
6. Serve the picadillo on plates and serve with the fried bananas on it.

Enjoy your meal!

Picadillo-Tuning

The ground meat should already be of good quality. Either you take organic minced or better ground beef from grazing animals, because of better fat composition (minced meat from grazing animals, there are recently more often in frozen food, imported, unfortunately, from as far away as New Zealand, as in this country real grazing animals are rare to find).

The original recipe also had capers in it, if you like it you can like to stir.

Who stand around vegetable scraps, they may be happy to use - there are no fixed rules, what belongs into precisely in a picadillo or not. If I my father (the Chilean and therefore the court knows of course) tell that we cook picadillo, he immediately asks: "picadillo with what?" The type of meat can be varied arbitrarily.

Picadillo is now an integral part of our weekly schedule. The ingredients you can get anywhere (instead of plantains you can not quite ripe bananas take) and they are cheap, so that this court can give an exotic Paleo highlight for guests even for the small purse.

Your Picadillo variants

How do you like this dish? What options you have to come up with you? Write your experiences below in the comments or send me an email!